An Eggless Chocolate Truffle Cake is a rich, moist, and decadent cake that’s perfect for those who prefer to avoid eggs in their baking. This cake features a soft, spongy chocolate base topped with a smooth, glossy chocolate ganache, making it a perfect treat for any occasion like birthdays anniversaries, or just a chocolate indulgence.
Ingredients:
- 1 cup all-purpose flour (maida)
- 1/2 cup cocoa powder (unsweetened)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup powdered sugar
- 1/2 cup milk
- 1/4 cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1/2 cup boiling water
For the Truffle Ganache:
- 200g dark chocolate (finely chopped)
- 1/2 cup heavy cream
- 1 tbsp butter (optional, for extra gloss)
Instructions:
- Preheat the oven to 180°C (350°F). Grease and line an 8-inch round cake pan.
- In a mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together powdered sugar, milk, oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Slowly pour in the boiling water to the batter and mix well. The batter will be thin, which is perfect for a moist cake.
- Pour the batter into the prepared cake pan and bake for about 30-35 minutes, or until a toothpick inserted into the centre comes out clean.
- Once baked, remove from the oven and let the cake cool completely in the pan. Then, transfer to a wire rack.
Assembling the Cake:
- Once the cake has completely cooled, slice it horizontally into two layers (optional for a layered cake).
- Place one layer on a serving plate. Spread a thin layer of ganache on top.
- Place the second layer of cake and cover the entire cake with the remaining ganache, smoothing it evenly.
- Allow the ganache to set at room temperature or refrigerate for 30 minutes for a firmer finish.
