Dense, rich and moist, this is a perfect cake to celebrate some of the most precious moments of your life.
Prep Time30 minutesmins
Cook Time30 minutesmins
Cooling, resting and freezing2 hourshrs
Total Time1 hourhr
Course: Dessert
Cuisine: American
Keyword: cake, chocolate, dessert
Servings: 8
Ingredients
100gAll purpose Flour
25gCocoa powder
100gCooking Buttersoftened at room temperature
50gSugar
5tbspCondensed Milk
1tbspVanilla Essence
100mlMilk
1tspInstant Coffee Powder
1tspBaking Soda
1/2 tspBaking Powder
For the Truffle Cream
500mlHeavy Cream30% fat & above
10gButter
750gDark Chocolatebakers chocolate, 50% dark and above
Sugar Syrup
5tbspSugar
1/2cupWater
For Garnish (optional)
HandfulWhite chocolate shavings or Choco chips
Instructions
To a bowl, add the all purpose flour, cocoa powder, baking powder, baking soda,and combine well.
Sieve them to avoid any dust or lumps.
To another bowl, beat/whisk butter and sugar well until you get a creamy texture and it start becoming light.
Add the condensed milk and whisk it once again.
To another cup, add coffee powder, milk, vanilla extract and mix them together.
Add both wet and dry mixtures together by adding the milk content and make a paste.
Place a butter sheet in a square cake mould and transfer this cake mix to the tray and set it.
Tap to remove air bubbles and bake the cake for 30 minutes at 180 C.
Meanwhile, heat a small pan to prepare sugar syrup by combining water & sugar together and bringing it to a boil at low flame. Once it thickens, set it aside.
Heat a pan under medium flame. Add the heavy cream and switch off the flame before it could start boiling.
Take the dark chocolate in a wide bowl and pour the cream mixture over it.
Mix in the butter and let it rest for 2 hours. Separate this icing mix into 3 portions.
Remove the cake from the tray and take out the butter sheet. Slice the cake horizontally into two halves.
Using a brush, apply the sugar syrup on both sides.
Take generous portions of the truffle icing and spread it evenly across the base.
Place the other half on top and apply the sugar syrup on top of the cake.
Again follow the same method, apply the truffle icing on top. Spread it across evenly on top and side of the cake.
Freeze it for about 10 to 15 minutes.
Warm the remaining icing. Remove the cake from the freezer and pour this warm icing again on top and side of the cake.
Sprinkle some white chocolate on top. Now the chocolate truffle cake is ready to be serve.