A chocolate truffle cake is a light, fluffy chocolate coated, rich cake, which will positively melt in your mouth. The icing for the cake is originally made of chocolate ganache, which gives it a rich exterior.
The chocolate for the icing is melted over a double boiler to give it a silky and creamy hue. The cake itself can be made with a variety of fillings such as nuts, and caramel in its centre. Here is a delicious recipe for chocolate truffle cake.
Preparation Time: 1 hour
Calories per Serving: 620 calories
For The Chocolate Truffle Cake
1 ½ cups of powdered sugar
1 1/2 cup flour
½ cup cocoa powder
1level tea spoons of baking powder
1 cup cream
1 level tea spoon of baking soda
1 tea spoon of vanilla essence
For The Chocolate Icing
150 Gms fresh white butter
1 cup of castor sugar
½ cup of cocoa
½-tea spoon of coffee dissolved in water
Icing for the top
½ cup of castor sugar
1/2 cup of butter
100 gms of bitter cooking chocolate
1/2 cup of water
As a first step, sieve the Maida, baking soda, baking powder and cocoa together at least 3-4 times and keep aside. Beat the eggs with an electric beater till they start to resemble mayonnaise. Add the oil as you continue to beat the eggs.
Gradually add the sifted flour into the beaten egg mixture. Make sure you don’t beat the batter too vigorously. Pour the beaten batter into an 8 inch round tin. Bake this in a pre heated oven at 160 degrees for 50 minutes. Test if the cake is cooked by inserting a fork. the fork should come out clean.
Cool the cake for 10-15 minutes. Gently scoop out the cake from the oven. Now prepare the chocolate icing by gently beating the butter until it is light and fluffy. Mix in the cocoa powder as you beat the butter till you get a rich consistency. The icing should be a dark chocolate in colour.
Fill the icing in an icing pipette and cool this in the refrigerator. Chill the left over icing in the freezer for 5-7 minutes.Cut the cake into three parts. Spread half of the icing on the first piece of the cake. Keep the second piece of the cake on the top. Now spread the remaining icing. Cover this with the top layer of the cake. Refrigerate this for some time.
To prepare the icing for the top, heat 1 cup of water in a small heavy bottomed pan. Put the chocolate in a container and let it melt over the simmering water, stirring all the time until the chocolate completely melts. Add the butter and mix well. When the butter dissolves, sieve the castor sugar and add this to the chocolate and butter concoction.
Add the egg and immediately stir otherwise strands will be formed. Heat and continue stirring until the icing gets a rich and silky consistency. Never allow the icing to boil. Immediately pour this over the iced cake.Pat the icing on the sides of the cake with a wooden spoon or spatula. refrigerate the cake for 2-3 hours. Pipe a border around the cake with the icing pipette. Serve the cake.
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