Got any celebrations coming up or just want to have something in the fridge to cater to your sugar cravings? Try this Truffle cake recipe which is eggless and can be made easily using the step-by-step picture instructions given below. Chocolate Truffle Cake is a chocolate layer cake recipe with a soft moist chocolate sponge layered and covered with silky smooth chocolate ganache. This cake is an absolute classic!A simple yet elegant cake for any special occasions or a house party. Check out the step-by-step picture instructions and do try it out. Let me know in the comments section how it turned out.
INGREDIENTS:
For The Cake:
Granulated Sugar- 3/4 cup
Curd- 3/4 cup
Vanilla essence- 1 tsp
Orange zest- 2 tbsp
Oil- 1/2 cup
Whole wheat flour- 2 1/4 cups
Cocoa powder- 1/4 cup
Baking powder- 1 tsp
Baking soda- 1/4 tsp
Salt- a pinch
Milk- 1/2 cup
For the Ganache:
Chopped dark chocolate- 1 cup
Heavy cream- 3/4 cup
Butter- 1 tbsp
PROCEDURE:
Take sugar, curd and vanilla essence in a bowl.
Whisk it well till the sugar dissolves well in the curd mixture.
Add oil to the curd and sugar mixture. I have used sunflower oil in this recipe. You can use olive oil or rice bran oil instead. Don't use mustard oil or groundnut oil or oils which have a strong smell of its own.
Now add the orange zest and mix well. Whisk the mixture well until it turns to a homogenous mixture. This process may take 4-5 mins. You may wonder how I used orange zest when oranges are not in season? Well, I carefully cut out the peels of orange removing the white part. Washed them well and sundried them till they were dry. This may take 4-5 days under sun. Then i refrigerated them. Whenever I need orange zest for cake or cookies, I simply soak the peels in water for 10 mins and then chop them finely and use it in my recipe of choice. You too can do this when oranges are in season and use it in the months later.
Sieve together flour, baking powder, cocoa powder, soda and salt.
Add half of the dry mix to the wet mix. Fold it using cut and fold method.
Now add the rest of the dry mix and gently fold until all the flour pockets have disappeared.
Now add milk to it and fold it gently.
Pour the batter in a greased and lined microwave-safe box. Tap to remove air bubbles.
Place it in the microwave and let it bake for 2-3 mins on high power. The cake might be ready by now.
Let it cool down and later demould it and let it cool down completely.
Cut the cake into two even layers.
Using a double-boiler method, add dark chocolate and cream in the bowl. Melt in while stirring it occasionally with a spatula.
Add butter to it and let it melt and you'll get a silky smooth ganache.
Refrigerate the ganache for at-least 1/2 hour.
Drizzle sugar syrup over the 1st layer. Apply a generous layer of the ganache.
Now palce the second layer, drizzle sugar syrup again and cover the cake sing the ganache.
Even out the layers using offset spatula. Clean out and scrape the edges.
Decorate your cake however you like. Your Chocolate truffle cake is ready. Serve chilled or warm, anyhow you prefer.
