Decadent Eggless Chocolate Truffle Cake
Indulge in a rich and moist eggless chocolate truffle cake, perfect for any occasion. This recipe features a decadent chocolate frosting and is easily adaptable for dietary needs.
Equipment Needed
- 9-inch round cake pan
- Double boiler
- Electric Mixer
- Mixing Bowls
- Spatula
- Whisk
Ingredients
- 1.50 cupsAll-Purpose Flour(Ensure it's gluten-free if needed.)
- 1.00 cupsGranulated Sugar
- 0.25 cupsCocoa Powder
- 1.00 teaspoonBaking Soda
- 0.50 teaspoonSalt
- 0.50 cupsVegetable Oil
- 1.00 cupsPlain Yogurt
- 1.00 teaspoonVanilla Extract
- 0.50 cupsBoiling Water(Use hot water, not boiling.)
- 280.00 gramsDark Chocolate(High-quality dark chocolate recommended.)
- 1.50 cupsHeavy Cream
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Estimated time: 5 minutes
Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
Estimated time: 5 minutes
In a separate bowl, combine yogurt, oil, and vanilla extract.
Estimated time: 3 minutes
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing.
Estimated time: 5 minutes
Slowly pour in the hot water, gently folding until smooth. The batter should be moist.
Estimated time: 5 minutes
Pour batter into the prepared pan and smooth the top. Tap the pan gently to release air bubbles.
Estimated time: 5 minutes
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Estimated time: 35 minutes
Let the cake cool completely in the pan before inverting onto a wire rack.
Estimated time: 15 minutes
Melt dark chocolate in a double boiler. Stir until smooth.
Estimated time: 10 minutes
Whip heavy cream until soft peaks form. Gradually add the melted chocolate, continuing to whisk until smooth and glossy.
Estimated time: 10 minutes
Frost the cooled cake with the chocolate frosting and decorate as desired.
Estimated time: 5 minutes