How To make Mocha Truffle Cake
Cake: 1 lb Unsalted butter
Cut into pieces 1 lb Semisweet chocolate
1 c Strong coffee
2 c Sugar
8 lg Eggs; room temp
Frosting: 1 c Heavy cream
1/4 c Powdered sugar
1/4 ts Vanilla
Chocolate flakes; * see note Recipe by: San Francisco Encore Cookbook CAKE: Preheat oven to 350 degrees. Completely line the bottom and sides of a 10-inch cake pan with foil, allowing some of the foil to extend beyond the top of the pan. Smooth out the foil as much as possible. Generously coat with some of the butter. Melt the chocolate with the remaining butter, coffee, and sugar over low heat. Simmer over low heat until the sugar dissolves. Beat the eggs until thick, about 5 minutes. Stir into the chocolate mixture. Pour into the prepared pan. Bake for approximately 50 minutes, or until the center is just set. Cool completely in the pan. Cover and refrigerate in the pan until firm, at least 8 hours or overnight. FROSTING: A few hours prior to serving, whip the cream with the sugar and vanilla. Invert cake onto a serving platter. Carefully remove the foil. Frost the cake with the whipped cream. Garnish with the Chocolate Flakes. *To make Chocolate Flakes, melt semisweet chocolate and spread on a marble slab or large flat plate. Let the chocolate harden. Scrape against it with a knife and it will flake into thin pieces. -----
How To make Mocha Truffle Cake's Videos
Best Eggless Chocolate Truffle Cake Recipe| No Oven | Step by step Truffle Cake | Cooking for joy
Be it a birthday or anniversary or any celebration- A Chocolate Cake makes it more special... Everyone, boy or girl, young or old, just loves the Chocolate Truffle Cake.
We are here presenting a step by step process to make a Chocolate Truffle Cake with easily available ingredients.. This cake is made with no eggs, no gelatin and you don't even need an oven.
Please don't forget to like and share this video and subscribe the channel, if you like the recipe and presentation.
We would love to hear your feedback in the comments section.
Ingredients
For Cake base-
Oil (तेल): 1/2 Cup
Powdered Sugar (पीसी हुई चीनी): 3/4 Cup
Room Temperature Curd (दही): 1 Cup
Vanilla Essence (वैनिला एसेंस): 1 tbsp
All Purpose Flour (मैदा): 1 Cup
Corn Flour (कॉर्न फ्लोर): 1/4 Cup
Cocoa Powder (कोको पाउडर): 3 tbsp
Corn Flour (कॉर्न फ्लोर): 1/4 Cup
Baking Powder (बेकिंग पाउडर): 1 tsp
Baking Soda (बेकिंग सोडा): 1/2 tsp -
Milk (दूध) :¼ cup
For Chocolate Truffle-
Amul Cream (अमूल फ्रेश क्रीम): 250 ml
Amul butter (अमूल बटर)- 1 tbsp
Dark Chocolate (डार्क चॉकलेट)- 200 gm
#ChocolateTruffleCake, #EgglessChocolateTruffleCake, #GanacheFrosting&GlazeRecipe, #Cookingforjoy, #trending_recipe
Eggless Dalgona Infused Chocolate Cake Mocha Mocha Truffle Cake Bake #WithMe केक रेसीपी बिस्किट अंडा
Dalgona Infused Chocolate Cake
Mocha Chocolate Cake
Mocha Truffle Cake
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My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
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If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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Eggless Chocolate Truffle Cake I चोक्लेट ट्रफ़ल केक I Chocolate Cake I Pankaj Bhadouria
Eggless Chocolate Truffle Cake I चोक्लेट ट्रफ़ल केक I Chocolate Cake
Here is the best ever recipe of an eggless Dark Chocolate Truffle Cake! A rich dark chocolate cake is layered with Chocolate Ganache and covered in chocolate ganache to make a Bakery Like Cake at home.
This is a no oven, no egg recipe!
Thank you for watching! ???? And don’t forget to subscribe here:
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Recipe :
Chocolate Truffle Cake
Preparation Time: 2 Hours
Cooking Time: 20 minutes
Serves: 4
Ingredients:
50g Dark Chocolate
50g Butter
1 cup plain Buttermilk
1 cup Sugar
1/2 tsp Baking Soda
1 cup Flour
1 tsp Baking powder
1/4 cup Cocoa Powder
1 tsp Vanilla Essence
1 cup Dark Chocolate
1/2 cup Cream
2 tbsp Butter
Method:
Melt 50 g Dark chocolate. Add the butter and mix to ensure that the butter also melts.
Add in the buttermilk and mix well to ensure you have a homogeneous mixture ready.
Add the sugar and mix well.
Blend in the baking soda and set aside for 5 minutes.
Sift together the baking powder, flour, cocoa powder and set aside.
Add the vanilla essence to the butter milk mixture.
Mix in the dry ingredients till you have a lump free batter ready with you.
Do not overmix the batter.
Pour into a prepared 7” baking mould.
Microwave for 4 minutes or bake in a preheated oven at 180*C for 35 minutes.
Allow the cake to cool in the pan for 10 minutes and then demould.
Meanwhile, melt together the cream and the chocolate.
Mix well to get a smooth consistency. Add the butter and mix well. Refrigerate the ganache for 30 minutes.
Whisk the cooled ganache till light and fluffy.
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EASY Chocolate Truffles Recipe
Rich, creamy, and indulgent, these homemade Chocolate Truffles are perfect for any occasion. These delightful little bites of chocolate are so easy to make and will melt in your mouth. Coat the truffles with cocoa, sprinkles, or nuts to make them look just like a bakery’s.
RECIPE:
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