Chocolate Truffle Cake

Chocolate Truffle Cake is the most loved party cake. It will be one of the favourite dessert for the chocolate lover.  Lets see

Ingredients

• Maida – 1cup

• Coco powder – 1/4 cup

• Baking Powder – 1tsp 

• Baking Soda – 1tsp

• Powdered sugar – 1cup

• Salt – ½ tsp

• Eggs – 2 large

• Vegetable oil – ¼ cup

• Vanilla essence – 1tsp

• Instant Coffee powder – 1tsp 

• Hot water – 1/3 cup

• White distilled vinegar – 1tbsp

Sugar Syrup

• Sugar – 3tbsp

• Water – 1/2 cup

Chocolate Ganache

• Dark Chocolate – 250 gm

• Fresh Cream – 125 ml 

• Butter – 1 tsp

Recipe

 For Chocolate Base

• Take the hot water in a bowl and add the coffee powder, make a coffee decoction and keep aside.

• First pre heat the oven at 180° C for 15mins.

• In a mixing bowl sift all the dry ingredients( Maida, coco powder, Baking Powder and Baking Soda).

• To avoid lumps sift it twice.

• Take another mixing bowl beat the egg to foamy texture by adding sugar powder using the blender.

• Add oil, vanilla essence, vinegar and salt  one by one, mix all together.

• Now add the dry ingredients in a batches and fold the batter using spatula.

• At last add the coffee decoction to enhance the flavor. 

• Meanwhile grease the cake tin and line it with the parchment paper.

• Transfer the batter to the tin. Tap the tin to break the air bubbles.

• Bake the cake about 30 to 40 mins at 180°C in a preheated oven.

• Check the cake using bamboo skewer. 

• When its done de-mould the cake and let it cool naturally.

For Ganache

• Meanwhile, For the chocolate ganache chop the dark chocolate add them in a microwave safe bowl, add the fresh cream and a teaspoon of butter. Microwave the chocolate cream mixture for 2 to 3 mins.

• You can also double bowl the chocolate.

• Take out from the microwave use the whisk to break lumps in chocolate. 

• The silk textured ganache is ready. Refrigerate the ganache for 1 hr. 

Sugar Syrup

• For the sugar syrup, add the water and sugar together boil till the sugar dissolves. Let it cool.

Laying the cake

• When the chocolate sponge and ganache is ready we can assemble the cake. 

• Lets layer the cake into two. 

• Add the sugar syrup to the sponge and apply the chocolate cream.

• Place another layer of the sponge over the cake, apply the sugar syrup. Add the chocolate cream.

• Coat the cake with the chocolate cream. Refrigerate the cake for an hr.

• After that microwave the ganache for 2 mins. Ganache will be in silky texture. Pour the ganache over the cake for shiny texture.

• Garnish the cake grated chocolate.