Eggless truffle cake
EGGLESS TRUFFLE CAKE
For base click here – Chocolate cake base or u can try any other cake from my website given below .
INGREDIENTS OF MILK CHOCOLATE TRUFFLE
- Milk chocolate – ½ cup [melted ]
- Whip cream – ½ cup [ tropolite / rich ]
METHOD
Whip the cream for 2 mins , slowly add the melted chocolate and whisk it well . [chocolate should not be hot ]
Milk chocolate truffle is ready .Keep aside .
INGREDIENTS FOR DARK CHOCOLATE TRUFFLE
- Dark chocolate – ½ cup melted
- Whip cream – ½ cup
METHOD
Whip the cream for 2 mins ,slowly add the melted chocolate and whisk it well .
Dark chocolate truffle is ready .Keep aside .
*** tip microwave the chocolate for 1 min to melt it .
INGREDIENTS FOR SUGAR SYRUP
- Water – ¼ cup
- Sugar – ¼ cup
- Vanilla essence – ½
METHOD
Boil sugar + water for few minutes ,till sugar melts and you get a thin syrup .
Once cooled add vanilla essence and mix well.
**tip – you can also add little rum / brandy.
INGREDIENTS FOR GANACHE
- Dark chocolate – 1 cup [chopped or melted ]
- Whip cream – 1 cup
METHOD
Take the cream in a pan on medium flame ,bring it to a boil .
As soon as it starts to boil off the flame .
Mix in the chopped chocolate ,keep mixing till the chocolate melts,and a smooth and glossy sauce is formed .
***You can stir in 1 tbsp of rum if you want.
Cool it for 10 – 15 mins before pouring on the cake till it thickens .
Refer here for more tips – *** Ganache cake recipe
METHOD TO ASSEMBLE THE TRUFFLE CAKE
Slice the cake horizontally into 2 equal parts .
Drizzle sugar syrup all over the top portion of the bottom part. [ don’t sprinkle too much or it will become soggy ]
Spread the milk chocolate truffle and spread it evenly .Refrigerate for 20 mins .
Again spread a thin layer of milk chocolate truffle and place the other slice of the cake and sandwich it .
Spread the remaining milk chocolate truffle around the cake also .
Again drizzle sugar syrup on top of the second layer.Spread the dark chocolate truffle evenly on the top layer as well as the edges over the milk chocolate truffle .
Keep the cake on a cake board or a plate and refrigerate again for 20 mins .
After 20 minutes pour the ganache from the centre towards the edges.spread it evenly .
Pour few tbsp around the edges to get the dripping effect.
Refrigerate for 20 minutes .
ICING THE CAKE
INGREDIENTS FOR THE WHIPPING CREAM
- Tropolite / Richs cream – 1 cup [ room temperature ]
- Vanilla essence – ½ tsp
- Cocoa pwdr – 1 or 2 tbsp
- Ice cubes
- Electric beater [ compulsory ]
- Piping bag with star nozzle
METHOD
On the ac if the temperature is hot .
In a wide bowl take the ice cubes .
Place another bowl with the whipping cream for whisking over the ice cubes .
Start beating from low speed to higher .[ 3 mins ] mix in the essence + cocoa pwdr and again start whisking for 3 – 4 mins till soft peaks are formed . [don’t over beat or it will start cracking ]
Fill in the piping bag and start decorating the cake as u wish .
You can use cherries or sprinkles or choco chips also .
Once the decoration is done ,refrigerate for sometime .
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