Easiest Way to Make Perfect Eggless Chocolate truffle cake

Eggless Chocolate truffle cake. Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs Eggless Truffle Cake Recipe, Learn how to make Eggless Truffle Cake (absolutely delicious recipe of Eggless Truffle Cake ingredients and cooking method) The good old chocolate truffle, only this time its eggless! A soft sponge layered with a creamy, dark chocolate ganache.

Combine the curds, oil and coffee-water mixture in a deep bowl and mix well using a whisk. Presenting EGGLESS CHOCOLATE TRUFFLE CAKE- Absolutely amazing for all ages! And the combination is deadly so it becomes the best ever eggless chocolate cake. You can have Eggless Chocolate truffle cake using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Eggless Chocolate truffle cake

1. It's of Dry ingredients.
2. You need 1 cup of Flour (maida).
3. You need 1/4 cup of cocoa powder.
4. It's 1/4 cup of sugar.
5. It's 1/2 tsp of baking powder.
6. Prepare 1/2 tsp of baking soda.
7. You need of Wet ingredients.
8. It's 1 cup of milk.
9. Prepare 1/4 cup of oil.
10. It's 1 tsp of Vanilla essence.
11. You need 1 tsp of vinegar.

Chocolate ganache is also known as truffle and hence it has derived the name, Chocolate Truffle Cake. Grease baking pan generously and place a parchment paper at the bottom. An Eggless Chocolate Cake that's dairy free and vegan AND DELICIOUS? Right here my friend 👇🏻 This is a seriously fudgy, moist and tender chocolate cake that everyone will love.

Eggless Chocolate truffle cake step by step

1. Mix the oil and sugar properly till the sugar is completely dissolved and the mixture is lump-free. Add 1 tsp vanilla essence..
2. Sift in the dry ingredients..
3. Add 1 tsp of vinegar to the milk and set aside for two mins. Or directly use 1 cup buttermilk instead..
4. Add this mix to the above mixture and mix to form a nice even batter..
5. Grease a baking tray with oil and pour the batter in it. Tap the tray on the counter to get rid of air bubbles that might be present in the batter..
6. Preheat a pressure cooker with a stand inside on medium flame for 5-10mins. Place the tray on the stand and bake on low to medium flame for 20mins. (More if required, keep checking).
7. Your cake is ready when a knife or toothpick comes out clean. (Note: my cake here is quite cracked because I added an excess of baking powder by mistake).
8. For ganache: heat 200ml amul fresh cream. When it just comes to a boil, add 250 gm of chopped compound dark chocolate and stir till the chocolate melts. Keep it in the fridge for at least an hour before you begin icing. Refrigerate more if you want to obtain piping consistency..
9. Cut your cake into two or three layers. Soak the base layer in sugar syrup (heat ½ cup sugar in 1 cup water till it dissolves) and apply a layer of ganache. Then keep the next layer and follow the same process..

Covered in a drippy chocolate icing, it's the perfect dessert. Add truffle sauce on the cake and spread it evenly with the help of flat spatula. Cover the sides of the cake with truffle sauce. Smooth it with the help of spatula. Gently pull away the parchment paper.

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