Eggless Dutch Truffle Cake | Difference between Chocolate Ganache Cake and Truffle Cake
In this video let us see how to make Eggless Dutch Truffle Cake | Difference between Chocolate Ganache Cake and Truffle Cake
0:00 - Intro
0:13 - Eggless Chocolate Cake Base
3:38 - Sugar Syrup
4:06 - Chocolate Truffle Layer
5:20 - Why does my Ganache Split
5:42 - How to fix Split Ganache
6:36 - Difference between Chocolate Ganache Cake and Truffle Cake
10:46 - Assemble the Cake
12:20 - Chocolate Glaze
Detailed written printable recipe with details on troubleshooting common ganache problems:
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Hey there. I am Sushma Iyer, the baker, blogger and youtuber behind [spicesnflavors.com]( I did my professional baking course from Ara Polytechnic, New Zealand in 2017 and ever since then I share my baking knowledge on Youtube and also through my blog post. Join us to get your roadmap to become a better baker. I upload new videos every single week.
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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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Chocolate Ganach Cake | Chocolate Truffle Cake | How to make Moist Chocolate Truffle Cake
Chocolate Ganache with Cream
Chocolate Ganache with milk | Pouring & Piping Ganache perfect recipe | No cream Ganache
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My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
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:
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Steel Turntable -
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Chocolate Cake Recipe | Chocolate Cake With Chocolate Ganache | Rich And Moist Truffle Cake|
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Eid Special Moist Chocolate Cake Recipe by Food Fusion
This Eid makes the best Moist Chocolate Cake at home. For best results use @SunridgeFoods Maida #HappyCookingToYou #FoodFusion
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Steps:
00:00 Moist Chocolate Cake
00:17 Prepare chocolate cake
02:15 Prepare chocolate syrup
02:29 Prepare chocolate frosting
03:08 Assembling
Recipe in English:
Ingredients:
Prepare Chocolate Cake:
-Hot water 1 Cup
-Instant coffee 2 tsp
-Maida (All-purpose flour) 2 & ½ Cups
-Cocoa powder ¾ Cup
-Baking powder 1 & ½ tsp
-Baking soda ½ tbs
-Namak (Salt) ½ tsp
-Bareek cheeni (Caster sugar) 1 & ½ Cup
-Anday (Eggs) 3 (room temperature)
-Doodh (Milk) 1 Cup (room temperature)
-Cooking oil ½ Cup
-Sirka (Vinegar) ½ tbs
-Vanilla essence 2 tsp
-Makhan (Butter) soft
Prepare Chocolate Syrup:
-Cocoa powder ½ Cup
-Bareek cheeni (Caster sugar) ½ Cup
-Water hot 1 Cup
Prepare Chocolate Frosting:
-Chocolate semisweet 400g
-Whipping cream 300ml
-Vanilla essence ½ tsp
-Cocoa powder 2 tbs
Directions:
Prepare Chocolate Cake:
-In hot water,add instant coffee,mix well & set aside.
-In a bowl,place sifter,add all-purpose flour,cocoa powder,baking powder,baking soda,salt & sift together.
-Add caster sugar & mix well.
-Add eggs,milk,cooking oil,vinegar,vanilla essence & beat until well combined.
-Now add dissolved coffee,beat well & set aside.
-Grease 8” round pan with butter & line with butter paper.
-Pour the batter in greased baking pan & bake in preheated oven at 180 C for 40 minutes.
-Take out cake pan from oven and let it cool down.
Prepare Chocolate Syrup:
-In a small jug,add cocoa powder,caster sugar,hot water,whisk well & set aside.
Prepare Chocolate Frosting:
-Place a bowl on double boiler & add semisweet chocolate,whipping cream & whisk well until smooth.
-Add vanilla essence,cocoa powder & whisk until well combined.
-Let it cool,cover & refrigerate for 1 hour.
-Place the bowl on ice bath & beat until soft peaks form (approx. 10 minutes) then transfer to a piping bag.
-Remove cake from baking pan and with the help of the cake knife,horizontally cut three layers of cake.
-Place first layer of cake on cake strand,apply prepared chocolate syrup with the help of brush.
-Now add & spread prepared chocolate frosting with the help of spatula.
-Place another layer of cake and apply prepared chocolate syrup with the help of brush.
-Now spread prepared chocolate frosting & repeat the same process for top layer of cake and cover the sides of the cake with frosting.
-Decorate & chilled until serve!
Recipe in Urdu:
Directions:
Prepare Chocolate Cake:
-Garam pani mein instant coffee dal ker ache tarhan mix ker lein & side per rakh dein.
-Bowl per sifter rakh dein,maida,cocoa powder,baking powder,baking soda aur namak dal ker ek saath sift ker lein.
-Bareek cheeni dal ker ache tarhan mix ker lein.
-Anday,doodh,cooking oil,sirka aur vanilla essence dal ker ache tarhan beat ker lein.
-Ab dissolved coffee dal ker ache tarhan beat ker lein & side per rakh dein.
-8” round pan ko makhan sa grease karein aur butter paper laga lein.
-Greased baking pan mein tayyar batter dal dein aur preheated oven mein 180 C per 40 minutes kliya bake ker lein.
-Cake ko oven sa bahir nikal lein aur thanda ker lein.
Prepare Chocolate Syrup:
-Chotay jug mein cocoa powder,bareek cheeni aur garam pani dal ker ache tarhan whisk ker lein & side per rakh dein.
Prepare Chocolate Frosting:
-Double boiler per bowl rakh dein,semisweet cooking chocolate aur whipping cream dal dein aur smooth ho janay tak ache tarhan whisk ker lein.
-Vanilla essence aur cocoa powder dal ker ache tarhan whisk ker lein.
-Thande ker lein aur dhak ker 1 hour refrigerator mein rakh dein.
-Bowl ko ice bath per rakh dein aur soft peaks form hunay tak ache tarhan beat ker lein (approx. 10 minutes) phir piping bag mein transfer ker lein.
-Cake ko baking pan sa nikal lein aur cake knife ki madad sa horizontally three layers mein cut ker lein.
-Cake ki first layer ko cake stand per rakh dein aur brush ki madad sa chocolate syrup laga lein.
-Tayyar chocolate frosting dal ker spatula ki madad sa pheela lein.
-Ek aur cake layer rakh dein aur brush ki madad sa tayyar chocolate syrup laga lein.
-Ab tayyar chocolate frosting dal ker pheela lein aur same yehe process cake ki third layer ka saath karein aur frosting laga ker cake ki sides ko cover ker lein.
-Decorate karein aur serve kernay tak thanda ker lein.