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Eggless Chocolate Truffle Cake, How to make Eggless Chocolate Truffle Cake,

October 26, 2016 by maria 19 Comments

My first attempt to make an Eggless Chocolate Truffle Cake 🙂 …… I made this for my friend Rajat working with a bank. Thanks to Rajat as he likes truffle cake hence tried this wonderful Chocolate Truffle Cake that too an eggless version. I also shared my Eggless Chocolate Truffle Cake with my family. Entire bank employees including my parents and my cute pet all of them loved it. Their compliments and love really made me happy. I am looking forward to make more chocolate truffle cake with different modifications for sure.

Shravan is going on in India wherein most of people fast for the big religious occasion coming in few days. So majority of people are not eating non veg and eggs. Hence I had a strong reason to bake an eggless cake and share with everyone. Sometimes sharing is a great experience especially when it comes to food. Food brings all religion, caste, creed and all nations together.

Eggless Chocolate Truffle Cake

I couldn’t click more pics as this cake got over so soon (: …….. May be next time I make I will get to click some snaps and update on my post. You will have to make this cake one day in advance or may be few hours in advance. As assembling cake will take some time. So be patient its worth waiting sometimes right 🙂

Desserts are my weakness so I try to eat them in moderation. I don’t gain weight easily however don’t wanna try stunts with my body. Unfortunately I was running out of flaxseeds hence made this cake with yogurt. This Eggless Chocolate Truffle Cake has a soft, moist texture along with loads of chocolates and yum yum taste. It just melts in your mouth.

Total Time: 3 to 4 hours (50 mins making rest for assembling cake)

Serves: 14 to 15 slices

Ingredients:

For cake:

  1. 5 to 6 tbsp heaped cocoa powder
  2. 1.5 cup flour
  3. 2 t/s baking powder
  4. 2 tbsp vanilla powder
  5. 3 tbsp cornflour
  6. 1 t/s salt
  7. 3 tbsp creamcheese
  8. 2 tbsp white butter Or normal butter Or margarine
  9. 1.5 tbsp clarified butter (ghee)
  10. 3 tbsp milk
  11. 1 cup castor sugar Or as sweetness required
  12. 100 gms yogurt
  13. 14 to 15 walnuts crushed
  14. 1/2 cup pumpkin seeds
For filling:
  1. 3 tbsp jam ( raspberry Or strawberry jam)
  2. 2 tbsp butter
For frosting:
  1. 7 tbsp chocolate paste Or 100 gms chocolate chunks
  2. 1tbsp butter
  3. 3 to 4 tbsp desiccated coconut
  4. 15 to 16 roasted almonds crushed
  5. 2 tbsp white chocolate shavings
  6. some chocolate sauce Or syrup to drizzle
Method:

For Cake:

Preheat oven at 180°C exactly 10 mins before baking. Grease baking pan generously and place a parchment paper at the bottom.

Eggless Chocolate Truffle Cake

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.

Eggless Chocolate Truffle Cake

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.

Eggless Chocolate Truffle Cake

Incorporate sugar into the above mixture. Beat until sugar dissolves completely into the mixture on medium speed.

Eggless Chocolate Truffle Cake

It’s time to add yogurt beat again until they blend properly.

Eggless Chocolate Truffle Cake

Now mix flour into batches of 3 into wet ingredients.

Eggless Chocolate Truffle Cake

Lastly add pumpkin seeds and crushed walnuts. Fold the mixture well.

Eggless Chocolate Truffle Cake

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.

Eggless Chocolate Truffle Cake

This cake will be softer so handle gently. Let this cake completely cool on a grill rack for about 2 hours.

Eggless Chocolate Truffle Cake

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.

Eggless Chocolate Truffle Cake

Refrigerate the cake for 2 hours. Now take a knife and cut them into 2 halves.

Eggless Chocolate Truffle Cake

When the cake is cooling we will prepare the filling for the cake.

Filling:

Take jam and butter in a microwave bowl. Microwave on high power for 30 secs. Stir this mixture with a spoon.

Eggless Chocolate Truffle Cake

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.

Eggless Chocolate Truffle Cake

Frosting:

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.

Spread this frosting over the cold cake.

Eggless Chocolate Truffle Cake

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.

Eggless Chocolate Truffle Cake

Tip:

  • You could skip nuts if you don’t want them.
  • Instead of jam filling you could add chocolate filling.
  • Also you could have a Nutella frosting.
  • Easy way is to skip frosting and filling. This cake tastes great by itself 🙂

Enjoy Truffling!

DO try this Eggless Chocolate Truffle Cake  and share your views 🙂

The printable version below:

Eggless Chocolate Truffle Cake
 
Save Print
Prep time
50 mins
Cook time
50 mins
Total time
1 hour 40 mins
 
Eggless Chocolate Truffle Cake recipe.
Author: maria@flavorsofmumbai.com
Recipe type: dessert
RecipeCuisine: world
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
3.5.3217


Filed Under: Cakes, Eggless Tagged With: Easy Sweets - Dessert, Eggless Recipe

Comments

  1. Anitha says

    June 24, 2012 at 10:05 am

    Thanku Maria.I was worrierd something went wrong.I can try a larger one now. 🙂

    Reply
    • maria says

      June 25, 2012 at 6:24 pm

      Great Anitha 🙂 go for it!

      Reply
  2. Anitha says

    June 23, 2012 at 2:41 pm

    Hi Maria
    The cake baked properly.Cos when i inserted a toothpick it came out clean after the scheduled baking time.I also let it cool for an hour b4 cutting and tasting.We felt sticky while eating a piece of the cake.But the texture looked good. I hope i was clear.pls guide.
    thanku 🙂

    Reply
    • maria says

      June 23, 2012 at 6:59 pm

      Anitha it’s not sticky but a moist and soft cake nothing to worry about 🙂

      Reply
  3. Anitha says

    June 22, 2012 at 6:20 am

    Hi Maria
    I also forgot to tel you that i used normal powdered sugar and not castor sugar.will that be the reason for the stickyness?pl do enlighten me on this.:)

    Reply
  4. Anitha says

    June 22, 2012 at 6:09 am

    Hi Maria
    I made a small truffle cake with home made cream cheese with half the quantity of the ingredients mentioned by you in the original recipe.The cake tasted very good but i felt it was slightly sticky.can you please tell me what could have gone wrong?
    Thanx in advance..awaiting your response…bye 🙂

    Reply
    • maria says

      June 22, 2012 at 8:10 am

      Anitha sugar is not a problem I would like to know how is the stickiness? is the cake sticky ? Also the cake could be sticky if it’s not perfectly baked.

      Reply
  5. anitha says

    May 12, 2012 at 4:41 pm

    Hi Maria
    Thankx a ton for the home made creamcheese recipe.will try this soon as a trial b4 the D day and get back to you. :))
    thanx again.

    Reply
    • maria says

      May 13, 2012 at 9:57 am

      You are welcome Anitha do keep me posted take care 🙂

      Reply
  6. anitha says

    May 8, 2012 at 5:34 am

    Hi Maria
    CONGRATS ON YOUR WEDDING!HAPPY MARRIED LIFE 🙂
    I recently came across Britania’s cream cheese in a super market.can i use that for the chocolate truffle cake?will that work?pl lemme know.my daughter’s b\d is ahead in the first week of june.wud like to try this out.
    thanku

    Reply
    • maria says

      May 8, 2012 at 8:39 am

      THANKs A TON ANITA :)……………. Britannia cream cheese will be quite salty to make a cream cheese cake you get cream cheese only in Parsi Dairy Marinelines Mumbai. However I have tried making cheese cakes from Britannia cream cheese it tastes salty. You could make creamcheese home instead. Add citric acid to milk and collect the extract in a cloth let the whey flow down. Now grind the collected extract. This is your cream cheese. Hope this helps you 🙂

      Reply
  7. ANITHA says

    December 18, 2011 at 11:25 am

    hi maria! this is a yummy cake and iam dying to bake this.but the prob is iam not getting the creamcheese anywhere around here.am residing at chennai.please tell me if there is any other substitute for it.thanku

    Reply
    • maria says

      February 12, 2012 at 6:48 pm

      Hi Anitha,

      Sorry for replying you late I missed out your comment as I was getting married in December! Hmm Creamcheese is not easily available in India. I am coming with homemade creamcheese recipe very soon 🙂 ………

      Love,
      Maria

      Reply
  8. Manoj says

    October 25, 2011 at 12:05 pm

    Hi Maria,

    Where is Bombay do you buy the Cream Cheese from ?? Available only at Parsi diary ??

    Reply
    • maria says

      October 25, 2011 at 4:42 pm

      Hey Manoj,

      You right its available at parsi dairy but I use normal cream cheese available in the market sometimes like the Kraft cream cheese as mascarpone is also not easily available in Mumbai. Also everytime you can’t travel to parsi dairy farm. However the Kraft cream cheese is okay types. The cake turns out little salty but tastes overall okay.

      Cheers!
      Maria

      Reply
  9. Kelly says

    August 13, 2011 at 1:22 am

    Wow this cake looks SO delicious, what a fabulous recipe! 🙂

    Reply
    • maria says

      August 13, 2011 at 2:42 am

      Hi Kelly,

      Thanks a ton do try them 🙂

      Cheers,
      Maria

      Reply
  10. Tina@flourtrader says

    August 11, 2011 at 11:39 pm

    What a wonderful confectionary treat! The chocolate jam filling is to die for and I like those pistachios in the cake. This is another one of your recipes that I will be saving, simply delicious and elegant!

    Reply
    • maria says

      August 12, 2011 at 2:15 am

      Thanks Tina you can add pistachios too however those are pumpkin seeds what I have added. Even pistachios will taste great. Do try them 🙂

      Reply

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