Made this chocolaty moist and soft cake for a client who is chocoholic like me. She wanted this cake for her friend’s birthday. The dark chocolate base with chocolate ganache frosting decorated with silver balls makes it attractive and delicious. Truffle is usually made with chocolate ganache coated with nuts or cocoa powder. The silver balls gives a very classy look to the cake. The best part of this recipe is its eggless again. So, you don’t get that guilt feeling if you get to have it on any auspicious or religious day. Let me now share the recipe with you.
Preparation Time: 30 minutes
Baking Time: 30 minutes
1 ½ cup All purpose flour
½ cup cocoa powder
1 cup brown sugar
1 cup Refine oil
1 tsp baking powder
¼ tsp baking soda
½ cup whole milk
1 tsp vanilla extract
For the ganache glaze:
1 cup dark chocolate (grated)
1 cup heavy cream
1 tbsp corn syrup
For homemade syrup:
1 ½ cup sugar
½ cup powdered sugar
¼ tsp Cream of Tartar
½ cup water
½ – 1 tsp lemon juice
Pre heat the oven at 180 °C or 356 °F for 10 minutes.
In a large bowl, sieve all purpose flour, cocoa powder, baking powder and baking soda. In another bowl, whisk the oil and sugar till they change their color and turn fluffy. Now, add vanilla extract and whisk again.
Add the dry ingredients to the oil batter and mix. Mix using cut and fold method. Add milk to make a smooth batter. Scrap the mixture from all the sides and fold them properly.
Pour the batter in a greased cake tin. Place the tin in the pre-heated oven and bake for 30 minutes at 180 °C or 356 °F.
Once the cake is ready, place them in a wire rack to cool for another 15-20 minutes.
Procedure for the ganache glazing:
In a double boiler or microwave, melt the dark chocolates.
[When you are melting in a microwave, be careful and keep your eyes on the chocolates as a little negligence can burn the chocolates. Always heat for 30 seconds and stir the chocolates.]
Stir the chocolates to ensure there are no chunks left. Now, add the heavy cream and stir properly. Add corn syrup to add more glaze to the frosting. You can either go for a readymade corn syrup or prepare a substitute at home.
Procedure for homemade syrup substitute:
In a pan, add sugar, powdered sugar, cream of tartar and water. Bring them to a boil and add lemon juice. Lemon juice helps to prevent crystallization. Let it cool for 3-4 hours in a refrigerator. The syrup will thicken once cool.
Pour the chocolate ganache glaze over the cake and decorate it with silver balls, wafers and grated chocolate. The yummylicious truffle cake is ready to drool you.
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