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Eggless Chocolate Truffle Cake Recipe

  • Servings - 4-6
  • Preparation - 15-20 Min
  • Baking - 35-40 Min

Ingredients

For Chocolate Sponge

  • 1/2 tinNestlé MILKMAID
  • 1⅓ cupRefined flour
  • 1/2 tsp Baking soda
  • 1/2 tspBaking powder
  • 1/4 cupUnsweetened Cocoa powder
  • 1/2 cupOil
  • 1/4 tspVanilla essence
  • 3/4 cupYogurt 200 gms

For Chocolate Truffle

  • 6 tbspNestlé MILKMAID
  • 3/4 cupFresh Cream
  • 2½ cupDark Chocolate, chopped
  • 1/4 cupUnsalted butter, soft

For Garnish

  • Chocolate shavings
  • Gold leaf
  • Coco powder, dusting

How to make Eggless Chocolate Truffle Cake

For Caramelized Milkmaid

  • Take water in a sauce pot and place the Nestlé MILKMAID tin into it. Let it boil for at least 2 hours on medium flame.
  • Once it is done remove the tin and rest it for at least 20-25 minutes, till it settles down to a room temperature. 
  • Transfer the Nestlé MILKMAID into the bowl for further use.

For Sponge

  • Combine refined flour, baking soda, baking powder, and cocoa powder in a mixing bowl and then add oil and vanilla essence. Mix well and prepare a soft batter
  • Add beaten curd and mix well using the cut and fold method. 
  • Now, add Nestlé MILKMAID and mix properly. Grease the cake tin with butter and flour and pour the prepared batter into a cake tin. 
  • Place the cake tin into a kadai and bake it for 35-40 minutes over low to medium heat.

For Chocolate Truffle

  • In a shallow pan, add fresh cream and let it cook for 1-2 minutes, add prepared caramelized Nestlé MILKMAID and mix it well on medium flame. 
  • Remove the pan from the flame and add chocolate and mix properly. 
  • Once chocolates are tempered properly, keep it aside for further use. 

For Layering

  • Demold the sponge and slice into 3 equal parts. 
  • Now, apply caramelized Nestlé MILKMAID, prepared chocolate truffle and spread evenly over the bottom and middle layer with the help of palette knife. 
  • Pour the truffle on the cake and spread equally from all sides. 
  • Transfer the prepared cake into the fridge to settle down. 
  • Once settled, remove the cake from the fridge and pour the hot truffle into it. Make sure all sides are coated nicely.
  • Garnish with toffee whipped cream, golden leafs, chocolate shavings and sprinkle some cocoa powder. Serve cold.
     
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