CHOCOLATE TRUFFLE CAKE

An edible masterpiece of chocolate. A quick and easy yet exotic dessert of sugar-soaked chocolate sponge sandwiched with coffee mousse and coated all over with a intense chocolate truffle icing. While the intense chocolate flavour is enough to please the diners, you can add to the magic by spending a little time on the decoration and garnishing. Decorated the cake with homemade chocolate swirls, peanut butter truffle balls and some coffee mousse icing. Your guests will be ready to even skip the main course for this appealing and attractive dessert. Eggless chocolate truffle cake with homemade sauce for frosting is a very easy and quick recipe to learn. Even the begginers can manage to make such cakes if you follow the step-by-step recipe. Even I myself not a master when we talk about cakes and not a perfect baker. Do try this delicious and esay chocolate truffle cake and surprise your friends and family members with this beautiful make. Use your creativity and make the decorations as per your liking.

INGREDIENTS:

Truffle Sauce [recipe is shared in blog]

For making Cake:

1 Cup Maida / All Purpose Flour

½ Cup Curd [use fresh curd]

½ Cup Powder Sugar

1 teaspoon Baking powder

1 teaspoon Baking Soda

Coffee Decoction [see notes]

3 tablespoon Oil

¼ teaspoon Vanilla Essence

2 tablespoon unsweetened Cocoa Powder

For Sugar Syrup:

2 tablespoon Sugar + ¼ Cup Hot Water

Chocolate Designs for garnishing

Whipping Cream [see notes]

Salt for layering in the pressure cooker

METHOD:

STEP 1 – Pre-heat the pressure cooker.

[see notes] Grease the cake tin with butter and line it with butter paper. [see notes]

STEP 2 – Take a bowl, add curd at room temperature, baking powder, baking soda

and sugar in it.

STEP 3 – Whisk all together using a hand whisk. You can see some bubbles in it, that means baking powder and baking soda starts working.

STEP 4 – Keep it aside for 8-10 minutes without disturbing it.

STEP 5 – Then add oil in the curd mixture with vanilla essence and mix well.

STEP 6 – Now sift in maida and cocoa powder in it. Mix it gently.

Don’t overmix the batter otherwise your cake will become less spongy and less fluffy.

STEP 7 – Add coffee decoction in the batter.

Gently fold the cake batter.

STEP 8 – Pour the cake batter in the cake tin. Tap it 2-3 times on the platform.

STEP 9 – Now remove the lid from pressure cooker and keep the cake tin inside it.

STEP 10 – Close the lid and bake it for 30-40 minutes or till done.

After 35 minutes, just insert the tooth pick in the center and check.

If it comes out clean then your cake is ready. If not then bake it for another 5-7minutes.

STEP 11 – Keep the cake inside the cooker and let it cool for 10 minutes.

STEP 12 – After 10 minutes remove it from cooker and cool it completely.

STEP 13 – Now after cooling it, demould the cake, remove the upper uneven crust

and cut it into 2 pieces.

STEP 14 – Keep one piece on the turn table and drizzle some sugar syrup on it. This helps to keep our cake moist.

STEP 15 – Now apply coffee mixed whipping cream on the cake base.

Spread it evenly.

Spread some chocolate vermicelli on it.

STEP 16 – Drizzle some sugar syrup on another half of the cake and arrange this cake half over the first one. Remember keep the sugar syrup side from the inner side.

STEP 17 – Now cover the whole cake with whipping cream and keep it in refrigerator for 2-3 hours.

STEP 18 – Make a truffle sauce. Remove the cake from fridge and transfer it on the wire rack.

STEP 19 – Pour the chocolate truffle sauce over it and cover it from all sides with truffle sauce.

Keep it on the rack for 5-10 minutes so that extra sauce will drain out.

STEP 20 – Transfer the cake again in refrigerator for 1 hour.

STEP 21 – Now remove the cake from refrigerator and garnish it with whipping cream, chocolate curls.

I used peanut butter truffle balls for garnishing which I prepared at home. Recipe is shared in the blog.

Your cake is ready, surprise your family with this beautiful cake.

NOTES : *COFFEE DECOCTION- ½ teaspoon Coffee Powder + 2 tablespoon Hot Water. Mix it and your coffee decoction is ready to use. This enhance the taste of the cake.

           *Grease the tin with oil/ ghee then line it with butter paper and again grease it.

You can line it with butter paper on the sides also which helps to unmould the cake easily.

Then dust a little maida, tap it once on the platform and remove extra maida from the tin. This is another cake tin, and for my recipe I used square cake tin. This is only to show how to grease and make ready your cake tin.

              * For my cake, I used coffee flavoured whipping cream to fill in between 2 layers of cake and for icing. You can use plane cream too.

              * Put some slat at the base of the pressure cooker. Make sure it is ½” layer. Put a steel ring, or stand in the center.

Now keep the pressure cooker on heat. Remove  whistle and gasket from the lid and keep it inverted on the base of pressure cooker. Heat it like this on medium flame for about 5 minutes. This is pre-heating of pressure cooker like we pre-heat the oven before baking cake.