Eggless Truffle Cake


For the sponge
150 ml oil
275 gm sugar
185 gm milk maid
375 gm curd
375 gm flour
9 gm baking soda
9 gm baking powder

For the sugar syrup –
200 gm sugar
200 ml water

For truffle –
500 gm dark chocolate
250 gm fresh cream


For the sponge –
Whisk all the ingredients together except oil. Lastly add the oil.
Pour in a mould and bake at 180 degrees for 35 – 40 min. Allow the sponge to cool.
For the truffle –
Chop dark chocolate and keep in a bowl.
Boil cream in a saucepan and pour over the chocolate. Whisk till all the chocolate dissolves.
Allow to cool.

For sugar syrup:

Boil water and sugar to make a sugar syrup. Strain and keep aside to cool.
Assembling the cake:
Cut the cooled sponge in three layers.
Take one layer on a cake board. Brush it with sugar syrup. Apply the truffle.
Repeat the process with the remaining layers of sponge.
Finally finish the top and sides of the cake with truffle. Allow the truffle to set.
Finally melt the truffle and pour over the cake. Refrigerate

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