Chocolate Truffle Cake recipe

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195 gms (1½ cup) all purpose flour
25 gms (¼ cup) unsweetened cocoa powder (I used Cadbury's)
200 gms (1 cup) caster sugar
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
75 gms (1/3 cup) vegetable oil (You can use any flavourless oil or melted butter. I used vegetable oil.)
240 ml (1 cup) warm water
1 tbsp freshly squeezed lemon juice
1 tsp pure vanilla extract

For Chocolate Ganache Frosting:
250 gms semisweet chocolate, chopped
200 gms low fat cream (I used Amul Cream)
2 tbsp butter
For sugar syrup
¼ cup sugar
¼ cup water
2 tbsp dark rum (optional)
Some chocolate shavings for decoration 

Serves - 8 people

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Preheat your oven to 180°C/350°F. Line an 8 inch round cake pan with baking parchment paper.
In a large bowl, sift all purpose flour, cocoa powder, sugar, baking powder, baking soda and salt and whisk it all together.
Make a well in the center of your flour mixture and add warm water, lemon juice and vanilla extract and mix it all together with a rubber spatula.
Add vegetable oil/ melted butter and mix it until all the ingredients come together.
Pour the batter into your cake pan and bake it for about 30 minutes until a tooth pick inserted in the center come out clean. The cake will spring back when lightly pressed.
Remove from the oven and let it cool completely.
Once the cake is cooled completely, serve it with some icing sugar sprinkled on top of it. If you would like to frost the cake like me, keep the cake in the freezer for an hour to chill completely before you cut and frost the cake. This helps to reduce crumbs while slicing the cake.
For Chocolate Ganache Frosting:-
Melt chocolate and butter in microwave until completely melted. Add low fat cream and mix until the cream is completely mixed into the chocolate. Let the ganache cool to room temperature slightly.delicious magazine recipes
For simple syrup:- 
Put water and sugar in a saucepan and let it simmer until the sugar completely dissolves. Once cooled to the room temperature, you can add dark rum (optional).
Using a long serrated knife, cut the cake in two layers. Keep the cake right side up.
Soak the bottom layer of the cake with simple syrup and cover the layer with some chocolate ganache. Smooth out the surface using an offset spatula. You can also add some chocolate shaving.delicious magazine recipes
Place the top layer of the cake on the base layer. Again, soak the top layer of the cake with simple syrup and pour a big dollop of chocolate ganache on top and sides of the cake. Smooth out the top and sides of the cake with the help of your offset spatula. delicious magazine recipes.Clean the offset spatula and mark the tip of your offset spatula from the edge of the cake towards the centre in one single stroke. Repeat the process to cover the entire cake.
Decore the sides and top of the cake with some chocolate shavings.delicious magazine recipes

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