Chocolate truffle cake eggless.
You can have Chocolate truffle cake eggless using 21 ingredients and 8 steps. Here is how you cook that.
Ingredients of Chocolate truffle cake eggless
- Prepare 1 1/2 cup of maida/All purpose flour.
- It’s 1/2 cup of powdered sugar.
- It’s 4 tbsp of cocoa powder.
- Prepare 1 tsp of baking powder.
- It’s 1/2 tsp of baking soda.
- You need 1/2 cup of milk chocolate.
- Prepare 1/2 cup of condensed milk.
- Prepare 6 tbsp of refined oil.
- You need 1/2 cup of curd.
- You need 1 of lemon.
- It’s 4 tbsp of milk.
- You need 2 tsp of vanilla extract.
- You need of Ganache.
- You need 400 gm of dark chocolate.
- You need 225 ml of amul cream.
- Prepare of For decoration.
- Prepare 1 tbsp of lightly crushed butterscotch.
- It’s 4 of cashews chopped.
- Prepare 2 tbsp of chopped dark chocolate.
- You need 2 tbsp of rainbow sprinkles.
- You need 2 tbsp of chocolate rice sprinkles.
Chocolate truffle cake eggless instructions
- Preheat oven at 180°c for 10 mins. Meanwhile line a cake tin with butter paper and grease it. Keep aside..
- Sieve all the dry ingredients- maida, sugar, baking powder, baking soda and cocoa powder. Keep aside..
- Melt milk chocolate in. a microwave or a double boiler. Cool it then add condensed milk, refined oil and curd to it. Whisk it..
- Add small quantity of dry ingredients to the wet ingredients and whisk in. Add more of the dry ingredients and mix. Add milk and whisk into a smooth batter..
- Pour into the cake tin and bake at 180°c for 30 mins. Please keep an eye on the cake. Check with a knife or a skewer in the centre. The skewer should come out clean. let the cake cool completely..
- Ganache: melt dark chocolate and cream in a bowl in a microwave (stop at 30 sec intervals) or double boiler..
- Cut cake into 3 equal parts. Put 1 slice on a cake board and apply a generous amount of ganache. Spread evenly and add chopped dark chocolate or choco chips, chopped cashew and butterscotch granules..
- Similarly make the second layer and cover with the 3rd cake part. Now cover the cake completely with ganache and smooth it. Then decorate with sprinkles of your choice or pipe cold ganache. And it's ready to serve..