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Eggless Dutch Truffle Cake

Eggless Dutch Truffle gives you a dense, fudgy crumb with a silky chocolate truffle center in every slice, perfect for celebrations or as a delightful dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.75 cups 1 + 3/4 cups (225 gms) APF/Maida
  • 0.5 cups 1/2 cup + 2 tbsp (63 gms) Cocoa Powder Sifted
  • 2 tsp 2 tsp Baking Powder
  • 0.75 tsp 3/4 tsp Baking Soda
  • 0.25 tsp 1/4 tsp Salt
  • 0.75 cups 3/4 cup (180 ml) Milk Warm slightly
  • 0.67 cups 2/3 cup (150 gms) Butter At room temperature
  • 1 tsp 1 tsp Vanilla Essence
  • 0.5 cups 1/2 cup + 2 tbsp (152 gms) Yogurt At room temperature
  • 1.25 cups 1 + 1/4 cup (250 gms) Sugar
For the Truffle Filling
  • 50 gms 50 gms Chocolate High-quality
  • 200 gms 200 gms Heavy Cream Warm gently
  • 275 gms 275 gms Chocolate For the glaze
  • 275 gms 275 gms Cream For the glaze
For the Sugar Syrup
  • 2 tbsp 2 tbsp Hot Water
  • 2 tbsp 2 tbsp Icing Sugar

Method
 

Preparation
  1. Preheat your oven and prepare the baking pan.
  2. Sift the dry ingredients together to avoid lumps.
  3. Cream the room-temperature butter with sugar until smooth.
  4. Add the yogurt and vanilla essence to the butter mixture.
  5. Warm the milk slightly before adding it to the batter.
  6. Combine the wet and dry ingredients until just mixed.
Bake the Cake
  1. Pour the batter into the prepared pan and bake until done.
  2. Allow cake to cool completely.
Prepare the Truffle Filling
  1. Melt the chocolate with warm heavy cream, stirring until smooth.
  2. Let the truffle filling chill until it's spreadable.
Assemble the Cake
  1. Once the cake is cooled, soak with sugar syrup.
  2. Spread the truffle filling evenly over the cake.
Add the Chocolate Glaze
  1. Prepare the chocolate glaze and pour it over the filled cake.
  2. Smooth the edges quickly with a spatula.

Notes

Serve at room temperature with black coffee or unsweetened tea. Store covered in the refrigerator for up to 5 days. Can freeze for up to 2 months.