Chocolate Truffle Cake is an easy exotic dessert that is sugar-soaked chocolate sponge sandwiched with icing and coated all over with a delicious chocolate ganache and decorated with white chocolate.
Chocolate Truffle Cake
Ingredients
- Maida – 1 cup
- Condensed Milk – 200 gm
- Oil – 40 gms
- Cocoa Powder – 1 tbsp
- Coffee Powder – ½ tsp
- Baking Soda – ½ tsp
- Baking Powder – ½ tsp
- Drinking Soda – 150 ml
- Water – ½ cup
- Sugar – 2 tbsp
- Rum (optional) – 1 tbsp
- Cooking Chocolate – 125 gms
- Cream – 50 ml
- Milk – 20 ml
- White Chocolate – for decoration
Method
- Preheat the oven at 160°C for 5 minutes.
- Sieve maida, baking soda, baking powder and cocoa powder together. Mix coffee and keep aside.
- In a bowl beat oil and condensed milk together till light.
- Fold maida mixture and soda in the oil mixture gradually.
- Pour the batter in the greased and dusted baking tin, and bake at 160°C for 35 minutes or till done.
- Turn it to a wire rack and cool.
- To make the sugar syrup, dissolve sugar in the water and bring it to a boil. Cool and add rum(optional).
- To make the ganache, melt chocolate and gradually blend warm cream in it and beat well.
- Add warm milk to the ganache mixture and blend well. Ganache is ready.
- To decorate the cake, slice the cake horizontally into half and place them separately. Soften the cake pieces with sugar syrup.
- Pour chocolate on one piece and spread evenly. Put the second half of the cake over it.
- Cover the top of the cake with the ganache.
- Decorate the top of the cake with melted white chocolate. Can also be decorated with walnuts, cherries, chocolate leaves, etc.
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