Eggless Chocolate Truffle Cake is a flavored chocolate cake with a hint of coffee flavor. This is sandwiched and then coated with chocolate ganache and topped with some grated dark chocolates.
Course Cakes, Dessert
Cuisine Indian
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 12piece
Calories 321kcal
Author Puja
Ingredients
For Cake Batter
1cupAll-Purpose Flour
2/3cupPowdered Sugar
1tspBaking Powder
1/2tspBaking Soda
1tspCoffee Powder
1/4cupCocoa Powder
1/2cupCurd
1/2cupRefine Oil
1/2cupMilk
For Chocolate Ganache
1cupDark Chocolatechopped
1/2cupFresh Cream
1tspButter
To Garnish
1/4cupDark Chocolate
Extras
2tbspSugar Syrup
Instructions
Take a 5-liter pressure cooker.
Put salt in it and spread it well in the base of the cooker.
Close the cooker lid, switch on the stove and preheat the cooker for about 6-7 minutes.
By the time you are preheating the cooker.
Take a bowl, add curd and oil.
Whisk for about 2-3 minutes continuously.
Now sieve all dry ingredients then mix the cake batter by cut and fold method.
Add milk and beat for 3-4 minutes (don't overmix)
So the cake batter is ready.
Now grease the cake tin with oil on all the sides. Dust it with plain flour and sift to ensure uniform distribution of the flour.
Shake and tap the tin onto the plate to remove the excess flour.
Pour the prepared cake batter into the greased and dusted tin and spread it evenly.
The pressure cooker must have been heated by now.
Open the lid of the pressure cooker, place the baking tray on the cooker plate. Cover it with a lid without the ring and whistle.
Now bake in a preheated pressure cooker on low flame for 40 to 45 minutes.
After 40 to 45 minutes of baking, open the cooker lid.
Take a toothpick and check if the cake is baked.
You can just poke a toothpick at the center of the cake. If it comes out clean, then your cake is ready.
And if not, you need to bake it for another 5-6 more minutes.
Separate the cake from the baking tin using a knife.
Now, take a plate. Cover it on top of the baking tin and flip it over, gently tap on top so that the cake is released.
Turn it upside down again. Let it cool down completely.
By the time warm up fresh cream a little then add chopped dark chocolate and butter, mix continuously for 2-3 minutes. Set aside.
Now divide the cake into 2 layers by using thread.
Sprinkle 1 tbsp sugar syrup in each layer.
Spread little chocolate ganache on the lower half and spread it evenly using a palette knife.
Sandwich with the other half of the cake, with the soaked part upward nad press it gently.
Now spread the remaining ganache..evenly on top and at the sides of the cake.
Now decorate with slice chocolates.
Keep it in the fridge for 2 hours.
Eggless Chocolate Truffle Cake is ready to be served.