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

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.

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

1. 3 tbsp jam ( raspberry Or strawberry jam)
2. 2 tbsp butter

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

For Cake:

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

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.

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.

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

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

Now mix flour into batches of 3 into wet ingredients.

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

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.

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

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.

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

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.

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.

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.

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.

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 🙂

Eggless Chocolate Truffle Cake

 

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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