Eggless Chocolate Truffle Cake
Recipe type: dessert
RecipeCuisine: world
Prep time: 
Cook time: 
Total time: 
Eggless Chocolate Truffle Cake recipe.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • For cake:
  • 5 to 6 tbsp heaped cocoa powder
  • 1.5 cup flour
  • 2 t/s baking powder
  • 2 tbsp vanilla powder
  • 3 tbsp cornflour
  • 1 t/s salt
  • 3 tbsp creamcheese
  • 2 tbsp white butter Or normal butter Or margarine
  • 1.5 tbsp clarified butter (ghee)
  • 3 tbsp milk
  • 1 cup castor sugar Or as sweetness required
  • 100 gms yogurt
  • 14 to 15 walnuts crushed
  • ½ cup pumpkin seeds
  • For filling:
  • 3 tbsp jam ( raspberry Or strawberry jam)
  • 2 tbsp butter
  • For frosting:
  • 7 tbsp chocolate paste Or 100 gms chocolate chunks
  • 1tbsp butter
  • 3 to 4 tbsp desiccated coconut
  • 15 to 16 roasted almonds crushed
  • 2 tbsp white chocolate shavings
  • some chocolate sauce Or syrup to drizzle
How to make the recipe?
  1. For Cake:
  2. Preheat oven at 180°C exactly 10 mins before baking. Grease baking pan generously and place a parchment paper at the bottom.
  3. Combine 1 to 5 ingredients (all dry ingredients flour, cocoa, salt, baking powder, vanilla powder, corn flour into one bowl). Sift for 3 to 4 times and keep aside.
  4. Now mix 6 to 9 ingredients (cream cheese, white butter, ghee and milk). Beat for 3 to 4 mins on medium speed Or until they mix well.
  5. Incorporate sugar into the above mixture. Beat until sugar dissolves completely into the mixture on medium speed.
  6. It's time to add yogurt beat again until they blend properly.
  7. Now mix flour into batches of 3 into wet ingredients.
  8. Lastly add pumpkin seeds and crushed walnuts. Fold the mixture well.
  9. Pour the batter into greased dish. Bake at 180°C for 30 to 35 mins Or until skewer comes out almost clean. The center might be little moist thats fine it will get firm as it cools down.
  10. This cake will be softer so handle gently. Let this cake completely cool on a grill rack for about 2 hours.
  11. Before unmoulding the cake just sprinkle castor sugar on the serving plate. Gently unmould the cake. Again spread castor sugar all over the cake. Castor sugar helps in unmoulding the cake. It's more convenient way.
  12. Refrigerate the cake for 2 hours. Now take a knife and cut them into 2 halves.
  13. When the cake is cooling we will prepare the filling for the cake.
  14. Filling:
  15. Take jam and butter in a microwave bowl. Microwave on high power for 30 secs. Stir this mixture with a spoon.
  16. Spread this filling on one cake and sandwich between both cakes. Again refrigerate for an hour. In the meanwhile lets prepare our frosting for truffle cake.
  17. Frosting:
  18. Take microwave bowl combine chocolate paste and butter. Microwave on high power for 30 secs alternatively you could use a double boiler. Stir all with a spoon.
  19. Spread this frosting over the cold cake.
  20. Sprinkle shavings of white chocolate. Spread some desiccated coconut flakes. Take roasted crushed almonds and spread them across the periphery of the cake. Lastly drizzle some chocolate sauce. Your eggless chocolate truffle cake is ready. Serve this chocolate cake chilled with a dollop of icecream Or just like that.
Nutrition Information
Serving size: 14 to 15 slices
Recipe by Flavors of Mumbai at