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chocolate-truffle-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.

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Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 1/2 Cup | 180g All Purpose Flour
  • 1/4 Cup | 25g natural cocoa powder, not Dutch/Dark
  • 1 Teaspoon | 5g Baking Soda 
  • 3/4 Cup | 150g fine Sugar 
  • 1/4 Teaspoon Salt 
  • 1/2 Cup | 96g Vegetable/Sunflower Oil
  • 1 Teaspoon Vanilla Essence 
  • 1 Cup | 240g Hot Milk 
  • 1 Tablespoon White Vinegar 
For Chocolate Truffle Frosting
  • 200g Whipping Cream (min 35%fat best)
  • 400 gm Semi sweet Dark Chocolate chips/dark chocolate chopped 
For Glaze
  • Remaining Melted chocolate ganache 
  • 1 Tablespoon Butter
Sugar Syrup
  • 2 Tablespoon Fine Sugar
  • 2 Tablespoon Hot Water

Equipment

  • One 8 inch pan 2.25 inches height

Method
 

  1. 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. 
  2. Sift all the Dry Ingredients together in. Mixing bowl, the flour, cocoa powder and baking soda. Add salt and fine Sugar.Mix everything well. 
  3. 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.
  4. Pour the batter into an 8 or 9 inch pan greased with oil and lined with a parchment paper.
  5. 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,  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.