How To Make Chocolate Truffle Cake | Eggless Chocolate Dessert | Beat Batter Bake With Upasana
Summary
TLDRJoin Oh Pasta in creating a homemade chocolate truffle cake for celebrations. The recipe includes mixing dry ingredients like flour, cocoa powder, and baking soda, then combining with creamed butter and sugar. After baking, prepare a sugar syrup for added moistness. Top it off with a rich chocolate truffle icing made from heated cream and dark chocolate. Level the cake, apply icing, and enjoy this decadent dessert at your next gathering.
Takeaways
- 🍰 The recipe is for a homemade chocolate truffle cake, perfect for celebrations.
- 📝 Ingredients needed include 150g of all-purpose flour, 25g cocoa powder, baking powder, baking soda, butter, sugar, condensed milk, milk, vanilla essence, and instant coffee powder.
- 🍫 The cake batter is prepared by mixing wet and dry ingredients in batches to avoid over-stirring, which can affect the cake's texture.
- 🧈 Butter and sugar are creamed together, followed by the addition of condensed milk, making the batter smooth.
- ☕ Adding instant coffee to the milk enhances the chocolate flavor of the cake.
- 🎂 The batter is baked in a greased and lined 6-inch tin at 180°C for 30 minutes.
- 💧 A simple sugar syrup made from sugar and water is used to moisten the cake layers.
- 🍫 The chocolate truffle icing is made by combining heated fresh cream with dark chocolate and butter, giving it a glossy texture.
- 🔪 The cake is sliced into two layers, each soaked with sugar syrup, and then iced with the truffle icing.
- 🎉 Final touches include decorating with white chocolate sprinkles and swirls using a star tip nozzle, resulting in a rich, decadent chocolate truffle cake.
Q & A
What type of cake is being made in the video?
-The video demonstrates how to make a chocolate truffle cake.
What are the dry ingredients used in the cake recipe?
-The dry ingredients include 150 grams of all-purpose flour, 25 grams of cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda.
Why is it necessary to sift the dry ingredients twice?
-Sifting the dry ingredients twice helps incorporate more air into the batter, resulting in a lighter cake texture.
What is the purpose of adding coffee powder to the wet ingredients?
-The addition of coffee powder enhances the chocolate flavor of the cake.
How is the cake batter prepared before baking?
-The wet and dry ingredients are mixed together in batches to avoid overmixing, which can result in a dense cake.
How should the cake tin be prepared before adding the batter?
-The cake tin should be greased with butter and lined with parchment paper at the bottom to prevent sticking.
What is the purpose of the sugar syrup used in the recipe?
-The sugar syrup is used to soak the cake layers, making the cake more moist and soft.
How is the chocolate truffle icing made?
-The icing is made by heating fresh cream and pouring it over dark chocolate, then adding salted butter for shine. The mixture is stirred and left to thicken for 3-4 hours.
What should be done if the cake has cracks or domes after baking?
-The cracks or domes can be trimmed off using a serrated knife to level the cake before assembling.
How is the cake decorated after the final icing layer is applied?
-The cake is decorated by smoothing the sides with a bench scraper or a knife and adding swirls on top using a star-tip nozzle, with white chocolate sprinkles for garnish.
Outlines
🍰 Preparing the Chocolate Truffle Cake Batter
The first paragraph introduces the recipe for a homemade chocolate truffle cake, perfect for celebrations. The host lists the necessary dry ingredients: 150 grams of all-purpose flour (meda), 25 grams of cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. These are mixed twice to incorporate air. The second step involves creaming 80 grams of salted butter with 60 grams of sugar until pale, then adding five tablespoons of condensed milk. Afterward, 125 ml of milk with 1 teaspoon of vanilla essence and 1 teaspoon of instant coffee powder are mixed in to enhance the chocolate flavor. The dry and wet ingredients are combined in batches to prevent overmixing, which can lead to a tough cake. The batter is then poured into a greased and parchment-lined six-inch baking tin, tapped to release air bubbles, and baked at 180 degrees for 30 minutes.
🍫 Making the Chocolate Truffle Icing
The second paragraph details the process of making the chocolate truffle icing. The host begins by heating two cups of fresh cream until it's about to boil, then adds it to 4 cups (750 grams) of dark chocolate, allowing it to sit for two minutes before stirring until smooth. Salted butter is added for shine, and if necessary, the mixture is melted further using a double boiler. The icing is left to thicken for at least three to four hours. The baked cake, which may have cracks due to its small size, is leveled by cutting off the domed top with a serrated knife. The layers are soaked with sugar syrup, and the truffle icing is applied between and on top of the layers. The cake is then crumb-coated, refrigerated for 10 minutes, and given a final smooth finish using a bench scraper. The icing is reheated to a liquid state for a glossy finish, which is poured over the cake and smoothed out by shaking the cake gently.
🎉 Finalizing the Chocolate Truffle Cake
The final paragraph describes the last steps in completing the chocolate truffle cake. The host uses a star tip nozzle to create swirls on the cake for decoration. White chocolate sprinkles are added on top to enhance the appearance. The cake is presented as a rich and decadent dessert suitable for house parties. The host encourages viewers to subscribe to Rajshri Food and signs off with a farewell until the next video.
Mindmap
Keywords
💡Chocolate Truffle Cake
💡All-purpose flour
💡Cocoa Powder
💡Baking powder and baking soda
💡Creaming butter and sugar
💡Condensed milk
💡Chocolate truffle icing
💡Sugar syrup
💡Crumb coating
💡Decorating with piping
Highlights
Introduction to Bead Batter Bake show, featuring the creation of a homemade celebration cake.
The recipe is for a Chocolate Truffle Cake to solve the issue of buying cakes from a bakery for celebrations.
Ingredients include 150g all-purpose flour, 25g cocoa powder, 1 tsp baking powder, and 1/2 tsp baking soda.
Sift dry ingredients twice to incorporate air and make the cake light.
Butter and sugar are creamed together until pale and smooth, followed by the addition of 5 tablespoons of condensed milk.
125ml of milk, 1 tsp of vanilla essence, and 1 tsp of instant coffee powder are mixed to enhance the chocolate flavor.
The wet and dry ingredients are mixed in batches to avoid overmixing and ensure a tender cake.
The batter is transferred to a pre-greased 6-inch baking tin, tapped to release air bubbles, and baked at 180°C for 30 minutes.
A sugar syrup, made from 3 spoons of sugar and 1/2 cup of water, is prepared to moisten the cake.
For the icing, heat 2 cups of fresh cream and mix with 750g of dark chocolate to make a rich chocolate truffle icing.
Two tablespoons of salted butter are added to the icing for extra shine and smooth texture.
After cooling, the cake is sliced into layers and soaked with the prepared sugar syrup.
The cake is crumb-coated with chocolate truffle icing, chilled for 10 minutes, then given a final finish.
A bench scraper or knife is used to smooth the icing on the sides and top of the cake.
Decoration is done with a star tip nozzle for swirls, and white chocolate sprinkles are added to the top.
Final product: a rich, decadent chocolate truffle cake ready for any celebration.
Transcripts
hello and welcome to bead batter bake
with me Oh pasta so whenever we have a
celebration at home the first thing we
do is head to a bakery to buy a decadent
cake our recipe today is going to solve
that problem when you are going to make
a celebration cake right at home so
today we are going to make a chocolate
truffle cake for that you will need
150 grams of all-purpose flour that is
meda
25 grams of cocoa powder
1 teaspoon of baking powder 1/2 teaspoon
of baking soda we have to set our dry
ingredients two times to incorporate
more air in a battle
[Music]
we are going to Swift our dry
ingredients for the second time
now that our dry ingredients are ready
let's move on to the second step of the
recipe for that we will need 80 grams of
butter I am using salted butter in this
I am going to add 60 grams of sugar now
we are going to cream them together
[Music]
once it becomes psyche pale in color we
are going to add five tablespoons of
condensed milk to it
we have to beat it together again
once it becomes smooth that means it's
ready now we need
125 ml of milk in that I am going to add
1 TSP of vanilla essence and 1 teaspoon
of instant coffee powder
mix it together the addition of coffee
enhances the chocolate flavor now we
have to mix our wet and dry ingredients
in batches these are my dry ingredients
little bit of milk and
[Music]
just fold it together
why we are mixing them in batches so
that they get mixed easily and you don't
have to stir too much stirring too much
makes a batter and cake done
[Music]
now we have to put this batter in our
prepared six inch baking tin I have
already greased this with butter and put
a parchment paper at the bottom
now push the batter from the center to
the sides
[Music]
now tap this on the table two times to
get rid of all the air bubbles
this goes in a preheated oven at 180
degrees for 30 minutes
[Music]
now that a cake is in the oven let's
make a sugar syrup for it this sugar
syrup is going to make the cake more
soft and moist for this we'll need 3
spoons of sugar and
1/2 cup of water
we have to heat this together till the
sugar dissolves
our sugar has dissolved completely and
this is ready we have to let this cool
completely you can add a cinnamon stick
or some orange peel to it for added
flavor
our cake is ready
let it cool in the tin for 5 to 10
minutes
at 10 minutes ah now let's unmold the
cake take a knife and run it on the
sides
[Music]
now take a plate
cover the cake
and
invert it
slowly lift your chin up
remove the parchment paper and
then our cake is ready now let's flip
our cake once again
[Music]
let it cool completely and then we moved
to assembling it
now let's move on to step number three
that is making the chocolate truffle
icing for that I have two cups of fresh
cream here in a pot and I am going to
heat it
switch the gas off just before it comes
to a boil
[Music]
now add this cream to 4 cups of dark
chocolate that is 750 grams I am using
compound dark chocolate here you can use
any chocolate of your choice now let's
add this hot cream to a chocolate I
[Music]
am adding two tablespoons of salted
butter to it for added shine let it sit
for at least two minutes and then stir
it
if
your chocolate has not melted completely
you can put it on a double boiler and
melt it so this should be the
consistency of our chocolate truffle
icing
just tastes heavenly
now we have to let this sit for at least
three to four hours for it to thicken up
now since we have baked this cake in a
very small tin that is six inches cracks
and domes are a normal feature so don't
worry about it we are going to cut this
off and level the cake
you will need a serrated knife to cut
the layers of your cake
keep your knife straight and
slowly
rotate the kick
[Music]
now I am cutting the second layer
[Music]
you
[Music]
we have cut a cake into two layers here
is the first layer and this is the
second layer now I am going to soak the
second layer with a sugar syrup
our truthful icing has thickened up and
now I am going to put it on a layer
[Music]
starting with two tablespoons
now with a spatula start spreading it
now I am going to transfer the first
layer on the cake and soak it with sugar
syrup if your cake is crumbly and it
falls apart don't worry you can always
patch it up this is a really very
forgiving cake now I am going to soak
this layer with some more sugar syrup
now let's take some more truffle and
start icing a cake
[Music]
now we have just crumb coated our cake
that is we have got all the crumbs of
the cake and made a smooth finish now we
have to keep it in the fridge for 10
minutes and then we will do our final
finish
so it's been 10 minutes and now it's
time to give the final finish to our
cake I have put a chocolate truffle but
10 seconds in the microwave to get the
shine back I
[Music]
have a bench scraper which I am going to
use to smoothen the sides of the cake if
you don't have one you can use the back
of your knife now you smoothen the top
by taking the sides insight
because chocolate truffle is a thick and
sticky icing I have put the cake in the
fridge for 10 minutes I have put the
truffle in the microwave for 30 seconds
and it has become liquid again and shiny
too now I'm going to pour this on a cake
now without touching it too much just
shake the cake
to get a smooth talk now it's time to
decorate our cake if you have had any
trouble transferring the cake from your
working table to your cake stand you can
always pipe your thinkin - around it and
cover it up now we are going to make
swirls on a cake using the star tip
nozzle
[Music]
now I'm adding some white chocolate
sprinkles on top
so our rich decadent chocolate truffle
cake is ready which you can enjoy in
your next house party don't forget to
subscribe to Rajshri food until next
time bye bye
[Music]
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