Learn how to make this easy one bowl Eggless Moist Chocolate Cake Recipe with a Rich and Decadent Chocolate Truffle filling topped with a Shiny Chocolate Truffle Glaze.
Do Check out my Moist Chocolate Cake, Eggless Chocolate Cake, Chocolate Banana Cake, Chocolate Fruit Cake
Learn how to make this easy one bowl Eggless Moist Chocolate Cake Recipe with a Rich and Decadent Chocolate Truffle filling topped with a Shiny Chocolate Truffle Glaze.
Equipment
- One 8 inch pan 2.25 inches height
Ingredients
- 1 1/2 Cup | 180g All Purpose Flour
- 1/4 Cup | 25g natural cocoa powder, not Dutch/Dark
- 1 Teaspoon | 5g Baking SodaΒ
- 3/4 Cup | 150g fine SugarΒ
- 1/4 Teaspoon SaltΒ
- 1/2 Cup | 96g Vegetable/Sunflower Oil
- 1 Teaspoon Vanilla EssenceΒ
- 1 Cup | 240g Hot MilkΒ
- 1 Tablespoon White VinegarΒ
For Chocolate Truffle Frosting
- 200g Whipping Cream (min 35%fat best)
- 400 gm Semi sweet Dark Chocolate chips/dark chocolate choppedΒ
For Glaze
- Remaining Melted chocolate ganacheΒ
- 1 Tablespoon Butter
Sugar Syrup
- 2 Tablespoon Fine Sugar
- 2 Tablespoon Hot Water
Instructions
- Weigh all the ingredients using a kitchen weighing scale in grams for perfect results. It will save your valuable time. Prepare your baking tin ahead of making the batter to get a good rise.Β
- Sift all the Dry Ingredients together in. Mixing bowl, the flour, cocoa powder and baking soda. Add salt and fine Sugar.Mix everything well.Β
- Make space at the center and add all the wet ingredients, the Oil, Vanilla Essence, hot milk and white vinegar. Whisk well till incorporated. Do not Over mix.
- Pour the batter into an 8 or 9 inch pan greased with oil and lined with a parchment paper.
- Bake @180C in an preheated oven 8 inch pan for 24-25 Mins Or till a toothpick inserted in the center comes out clean
Video
Notes
Use a Good Quality Cocoa Powder,Β I used Hershey Natural Cocoa. Do not use Dark or Dutch process as it needs Baking Powder not Baking Soda. Natural Cocoa reacts with Baking Soda rathar than Baking Powder.