Mini Delite-Chocolate Truffle Cake...🎂
Hey Chummies! Welcome to The Influencing Miss...
Chocolate Truffle Cake at home! Sounds incredible and leaves you mouth-watering now too! So there might be so many of you who are die-hard chocolate lovers like me, but due to this pandemic might not be going out to buy any chocolate stuffs just to stay safe from the situations. No worries no more chumm's, I have got a very delicious and mouth-watering recipe of chocolate truffle cake for you'll which you might make at home for any occasions while it might be your birthday, anniversary, or just late night cravings like me, haha lol! Well then lets directly get into the soft chocolate layer cake and silky truffle chocolate frosting recipe...
How To Make
Chocolate Truffle Cake
YIELD: 5-6 servings
COOK TIME: 50 mins
For the cake:
cake tin (6 inch)
60 ml melted butter
1 tsp vanilla essence
1/2 cup grinded sugar
100 gm all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 tablespoon chocolate powder
For the chocolate frosting:
Silver Sprinkle Balls
Tropolite Whipping Cream
Marco Dark Chocolate Compound
2m Cocoa White Chocolate Compound
For the cake:
Take a bowl. Add 1/2 cup (100 gm) grinded sugar, 60 ml melted butter, 1 tsp vanilla essence, 100 gm all purpose flour, 2 tablespoon chocolate powder, 1/2 teaspoon baking soda, 3/4 teaspoon baking powder.
Mix well while adding milk slowly to the mixture to make the perfect batter for the cake. (no lumps should be left as it might result in bad texture of the cake after the batter is baked).
Now pre-heat the oven for 5 minutes in convection mode. Till then let's get our batter into the cake tin for baking.
Take the cake tin and grease it properly with butter and add a butter paper at the bottom and grease on the top of it too with butter so that the cake can be demoulded easily after it is baked.
Now add the cake batter into the tin and tap it 4-5 times slowly before putting it into the oven.
Put the tin into the oven and set it for 35 minutes in convection mode to bake.
So as you can see our batter is ready to go into the oven and I have set it in convection mode and after 35 minutes I see a perfect soft, spongy, and luscious looking cake spong ready. After letting it cool for sometime, I cut the cake spong into 2 equal halves in order to fill in the chocolate frosting with help of a knife and separated it with thread so that it wouldn't break and get separated easily (weird I know).
For Chocolate Frosting:
Take the dark chocolate compound and white chocolate compound in separate bowls and we'll melt'em with double boiler method. (double boiler method: take a pan, add some water and let it heat for sometime on gas stove then keep the bowls with compound above it. Remember the water level should be less and should not touch the bowls. Through the hot steam the compound starts melting perfectly). After melting, keep them aside to cool down a bit and then put them into the refrigerator.
Keep a bowl in freezer for about 1 hour for whipping as it helps to make the perfect whipping cream.
Take the bowl add some whipping cream and start whipping it in the chilled bowl. It takes around 4-5 minutes for the perfect cream after whipping.
Now, take out the dark chocolate compound from the fridge, take little and add it into the whipped cream and starting whipping again in order to make the chocolate frosting.
For Cake Decoration:
Firstly, put some frosting cream that we prepared on the cake pedestal on which are cake will be decorated. Then put the bottom layer of the cake on it carefully. Garnish the layer with some sugar syrup in order to keep the cake moist inside.
Now, add the chocolate frosting cream above it properly. Then add the top layer of the cake spong garnish it with sugar syrup again and fill in the frosting cream all over the cake and set it perfectly. Keep it in the fridge for sometime to chill.
Till then let's prepare some cake topping decorations as you can see on the top of my cake- a white and brown chocolate flower (does it even look like a flower? lol). For preparing this, take piping bags and fill'em with the white and dark chocolate compound that we melted and kept in the fridge in earlier steps. Then, take a butter paper and and pouring both the compounds on it and designing them with the help of a toothpick and the keep them in the freezer to chill.
Take the cake out of the fridge after sometime and design it with the leftover dark chocolate compound with the help of a piping bag. Add some silver sprinkle balls and the chocolate topping that we kept in the freezer.
And Ta-Daahhh our chocolate truffle cake is ready to eat! Well I tasted the cake I had made and it tasted yum-yum. So if you do happen to make this recipe, be sure to snap a pic and share it on your Instagram with #truffletimcake so we all can see it!
Hope you love this post and Happy Quarantine Baking Chummies!
Until next time,
XOXO, The Influencing Miss!
(photo credits: the influencing miss.)