An absolutely delish cake which has the perfect crumb, texture and flavour. It is thoroughly chocolaty and drastically tasty. Here I have shared a recipe which requires no special ingredients or equipments and very easily anyone can make this cake because eveyone deserved this cake. Do try the eggless chocolate cake recipe as it is a perfect bakes just as lots of other perfect cakes given here
As mentioned it is an eggless chocolate cake. Yogurt has been used. The cake calls for oil instead of butter. A good quality cocoa powder will give this cake its chocolaty flavour. Forthe frosting I have used 2 kinds of ganache here. One is to cover the cake, which I made with 1:2 ratio 1 part chocolate 2 parts cream.However for the chocolate truffle I reversed the ratio making it 2 parts chocolate and 1 part cream. And I made truffle balls with it and placed on the cake. It is important to cool the cake completely before frosting it. I kept it overnight in the refrigerator but if you are in a rush refrigerate it for a couple of hours.
1. Preheat the oven to 180⁰C (160⁰C in case of fan oven or convection oven). Prepare the cake tins. You will need two 6” inches tins. If you don’t have 2 same cake tins or your oven is not that big, bake one cake at a time using half of the ingredients above. Likewise bake the 2nd cake. I too did this. Or bake a bigger cake (7″ or 8″) and slice it from the centre. Or simply go for a non layered cake, just bake one cake and don’t slice it if you are not sure about doing that.
2. In a large bowl add all the dry ingredients; 1 cup maida, 3/4 cup sugar powdered, 1/2 tsp baking powder, 1 tsp baking soda and 4 and 1/2 tbsp cocoa powder
3. Mix everything
4. Make a well in the center and add the wet ingredients; 1/2 cup oil, 1/2 cup curd, 1/2 cup milk and 1/2 tsp vanilla extract
5. Add 1/2 cup hot coffee mixture prepared by adding 1/2 tsp instant coffee powder to 1/4 cup of hot water
6. Mix gently.
7. Pour the batter in the prepared tin. Pat it twice and level it using spatula
8. Bake at 180⁰C (160⁰C in case of fan oven or convection oven) for 35-40 minutes or till done. Once done, de mould the cake and let it cool completely
9. nce the cake/cakes have come to the room temperature, wrap them in a cling sheet and pop them into the refrigerator for at least a couple of hours
10. Let’s make chocolate truffles. For that heat 100 gms of heavy cream till it simmers
11. Pour it over 200 gms of chopped dark compound chocolate
12. Let it sit for 1 minute and then mix the two
13. ut it in the refrigerator for 1/2 an hour or till it becomes workable
14. Once it sets, make balls of desired size and then roll it into cocoa powder. Put the truffles in the refrigerator till used for decorating the cake
15. Make the chocolate ganache for coating the cake. Heat 200 gms heavy cream in a sauce pan till it simmers
16. Pour it over 100 gms chopped chocolate and let it sit for 1 minute
17. Mix the ganache well
18. Once the ganache and truffle is ready and the cake has cooled down, we will start icing it. For that take a plate and put a wired rack on it
19. Make a cake board of the cake size using cardboard and aluminium foil or using a big disposable plate. Place it on the wired rack
20. Put 1st cake on the rack
21. If the cake has a dome cut it off or just inverts the cake and spread the ganache over it. Use a broad knife/spatula to spread it properly
22. Take the second cake. Slice off the dome if any. Invert it and place on the 1st cake
23. Just drop the ganache over it. Let the ganache cover the cake
24. You can collect the ganache that drops down on the plate below and reuse it
25. Use a spatula to neatly cover the sides and smoothen the top
26. Cover the sides of the cake with the chocolate ganache
27. Pack the cake with choco chips
28. Decorate the cake with truffles and refrigerate it for an hour or more so that everything is set properly.
29. Once its set, cut it and let the celebrations begin
PREP TIME 30 minutes
COOK TIME 60 minutes
TOTAL TIME 90 minutes
For the cake:
For Chocolate Ganache to coat the cake
For chocolate truffles
1. Preheat the oven to 180⁰C (160⁰C in case of fan oven or convection oven). Prepare the cake tins. You will need two 6” inches tins. If you don’t have 2 same cake tins or your oven is not that big, bake one cake at a time using half of the ingredients above. Likewise bake the 2nd cake. I too did this. Or bake a bigger cake and slice it from the centre. Or simply go for a non layered cake, just bake one cake and don’t slice it if you are not sure about doing that.
2. In a large bowl add all the dry ingredients that are 1 cup maida, ¾ cup sugar powdered, ½ tsp baking powder, 1tsp baking soda and 4.5 tbsp cocoa powder.
3. Mix everything.
4. Make a well in the centre and add the wet ingredients that are ½ cup oil, ½ cup curd, ½ cup milk and ½ tsp vanilla extract.
5. Add ¼ cup hot coffee mixture prepared by adding 1/2tsp instant coffee powder to ¼ cup of hot water.
6. Mix gently.
7. Pour the batter in the prepared tin. Pat it twice and level it using spatula.
8. Bake at 180⁰C (160⁰C in case of fan oven or convection oven) for 35-40 minutes or till done. Once done, de mould the cake and let it cool completely.
9. Once the cake/cakes have come to the room temperature, wrap the m in a cling sheet and pop them into the refrigerator for an hour or more.
10. Let’s make chocolate truffles. For that heat 100gms of heavy cream till it simmers.
11. Pour it over 200 gms of chopped dark compound chocolate.
12. Let it sit for 5 minutes and then mix the two.
13. Put it in the refrigerator for ½ and hour or till it becomes workable.
14. Once it set, make balls of desired size and then roll it into cocoa powder. Put the truffles in the refrigerator till used for decorating the cake.
15. Make the chocolate ganache for coating the cake. Heat 100gms heavy cream in a sauce pan till it simmers.
16. Pour it over 200gms chopped chocolate and let it sit for 2-3 minutes.
17. Mix the cream and the chocolate to get the ganache.
18. Once the ganache and truffle is ready and the cake has cooled down, we will start frosting it. For that take a plate and put a wired rack on it.
19. Make a cake board of the cake size using cardboard and aluminium foil or using a big disposable plate. Place it on the wired rack.
20. Put 1st cake on the rack.
21. If the cake has a dome cut it off or just inverts the cake and spread the ganache over it. Use a broad knife/spatula to spread it properly.
22. Take the second cake. Slice off the dome if any. Invert it and place on the 1st cake.
23. Just drop the ganache over it. Let the ganache cover the cake.
24. You can collect the ganache that drops down on the plate below and reuse it.
25. Use a spatula to neatly cover the sides and smoothen the top.
26. Pack the cake with choco chips. Arrange the truffles on the cake and refrigerate the cake for an hour or so. Once everything is set cut and celebrate.
Please rate us and share your valuable feedback
Visitor Rating: 5 Stars