How To Make Chocolate Truffle Cake | Eggless Chocolate Dessert | Beat Batter Bake With Upasana
Learn how to make Chocolate Truffle Cake at home as our Chef Upasana brings this simple and quick dessert recipe on Rajshri Food.
Love chocolate? Then this tender, luxurious layer cake is for you. With a shining glaze and a fabulous bittersweet filling, the indulgence is so worth it. Do try this and let us know your feedback through your comments.
Ingredients
1 ¼ cup or 150gms of Maida
1/4th cup or 25gms of Cocoa Powder
½ cup or 80 gms Butter
1/4th cup or 60 gms Sugar
½ teaspoon Baking Soda
1 teaspoon Baking Powder
5 tbsp Condensed Milk
½ cup or 125ml Milk
1 teaspoon Vanilla Extract
1 tsp of Instant Coffee Powder
Sugar Syrup
½ cup Water + 3 Tbsp sugar
Chocolate Truffle Icing
2 cups or 400ml Heavy Cream
4 cups or 750 gms Dark Chocolate
2 tablespoons or 10 gms Butter
Method
- Sieve the flour, cocoa powder, baking powder and baking soda together in a bowl twice.
- In another bowl, cream butter and sugar together.
- Add condensed milk to this butter mixture and cream it well.
- Add vanilla essence and coffee powder to milk and mix it well.
- In to the butter mixture, mix wet and dry ingredients in batches.
- Butter the baking tin and place the parchment paper.
- Place the batter in the tin and bake it at 180 degree for 30 minutes.
- In order to make the cake soft and moist, make the sugar syrup.
- Heat the sugar till it dissolves in water and allow it to cool completely.
- Allow the cake to cool in the tin for 10 minutes.
- Unmold the cake from the tin.
- For Chocolate Truffle Icing, heat cream in a pan and switch off the gas before it starts boiling.
- Pour this cream over the dark chocolate and also add butter for extra shine.
- Mix it well and allow it to rest for 3 to 4 hours.
- Cut the cake so as to level it.
- Cote the second layer of the cake with sugar syrup.
- Cover the second layer with the chocolate truffle icing.
- Repeat the same process for the first layer of the cake.
- Before you perform the final finish, set the cake for 10 minutes in refrigerator.
- In order to get the shine back of the truffle, heat it for 10 seconds in the microwave and apply it over the cake.
- Smooth the sides of the cake evenly.
- Heat the truffle for another 30 seconds and pour it over the cake.
- Using the star tip nozzle decorate your cake.
- Delicious, yummylicious and absoluetly mouth watering Chocolate Truffle Cake is ready!!
Host: Upasana Shukla
Copyrights: Rajshri Entertainment Private Limited
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2-Ingredient Truffles! tutorial #Shorts
How to make a 2-Ingredient Chocolate Truffles! Also known as Brigadeiros!
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Check out these Super easy 2-Ingredient recipe! Also known as Brazilian Brigadeiros!
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CHOCOLATE TRUFFLE LAYER CAKE WITH WHIPPED GANACHE FROSTING | Recipe | Dessert | Baking Cherry
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#cake #dessert #yummy
Ingredients: All-purpose flour, unsweetened cocoa powder, black cocoa powder, caster sugar, eggs, vegetable oil, warm milk, baking powder, water, vanilla extract, milk chocolate, and whipping cream.
Chocolate Truffle Layer Cake with Whipped Ganache Frosting. A rich and chocolatey cake, made with two types of unsweetened cocoa powder and layered with whipped chocolate ganache frosting. Perfect for birthdays and special occasions.
Eggless Chocolate Truffle Cake | बेकरी जैसा चॉकलेट ट्रफल केक | No oven Chocolate cake | Chef Ranveer
CHOCOLATE TRUFFLE CAKE NO EGG NO OVEN - Baking a special cake for someone special and.. getting it right, is one of the greatest achievements in life. Agree?
If you've been looking for tips to get that perfect Chocolate-se-bhara cake, then I have all your answers in this video. Aur haan, don't forget the secret ingredient! Nestle MILKMAID :)
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CHOCOLATE TRUFFLE CAKE
Preparation time 15-20 minutes
Preheat at 170-175°C
Baking time 180°C, 35-40 minutes
Shelf placement middle rack
Serve 2-4
Ingredients
For Chocolate Sponge
1 ⅓ cup Refined flour
½ tsp Baking soda
½ tsp Baking powder
¼ cup Unsweetened Cocoa powder
½ cup Oil
¼ tsp Vanilla essence
¾ cup Yogurt
200 gms Nestlé MILKMAID
For Chocolate Truffle
¾ cup Fresh Cream
⅜ cup Nestlé MILKMAID
2 ½ cup Dark Chocolate, chopped
¼ cup Unsalted butter, soft
For Garnish
Chocolate shavings
Gold leaf
Coco powder, dusting
Process
For Caramelized Milkmaid
In a sauce pot, add water in it and place the milkmaid tin into it.
Let it boil for at least 2 hours on medium flame.
Once it's done remove the tin and rest for at least 20-25 minutes.
Once the milkmaid tin settles down to a room temperature, then transfer the milkmaid into the bowl for further use.
For Sponge
In a bowl, add refined flour, baking soda, baking powder, cocoa powder and mix well.
Now, add oil, vanilla essence and mix it well and make sure before adding curd, the oil is mixed properly and make a soft batter.
Add beaten curd and mix well with the help of the cut and fold method.
Now, add milkmaid and mix everything properly.
Grease the cake tin with butter and flour and pour the prepared batter into a cake tin.
Now, transfer it into a kadai for baking and bake it for 35-40 minutes on low to medium flame.
For Chocolate Truffle
In a shallow pan, add fresh cream and let it cook for 1-2 minutes, add prepared caramelized milkmaid and mix it well on medium flame.
Remove the pan from the flame and add chocolate and mix everything properly.
Once chocolates are tempered properly, keep it aside for further use.
For Layering
Demold the sponge and slice into 3 equal parts.
Now, apply caramelized milkmaid, prepared chocolate truffle and spread equally on the bottom and middle layer with the help of palette knife.
Now, cover it with the top layer.
Pour the truffle on the cake and spread equally from all sides.
Now, transfer the prepared cake into the fridge to settle down.
Remove the cake from the fridge and pour the hot truffle into it.
Make sure all sides are coat nicely,
Garnish with toffee whipped cream, golden leafs, chocolate shavings and sprinkle some cocoa powder.
Serve cold.
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Frosting of Chocolate Truffle cake# Ganache Sharp Edge #chocolatecake
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Super moist chocolate cake recipe
Ganache recipe
250 grams of cream
500 Grams of dark compound chocolate
You can add 750 gram of chocolate for a rich ganache
Bring to a boil the cream and add compound chocolate. Keep ganache in an airtight container for 8 hours.
# chocolate cake
#chocolate Truffle Cake
#chocolate ganache cake
Thanks for watching
Sulfath Hafees
Noura’s kitchen Magic
EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING
This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.
If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.
I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!
I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.
Ingredients
For the cake
1 ½ cup (180gms) maida
¾ cup (90gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) caster sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar
For chocolate fudge frosting
1 cup (200gms) butter
2 cups (260gms) icing sugar
1/2 to 3/4 cup cocoa powder *
1 cup (175gms) melted chocolate
1 cup (230ml) warm cream
To top
Chocolate shavings
* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.
For more content and recipes you can find me on Instagram @shivesh17 and check out my website bakewithshivesh.com