How To Make Chocolate Truffle Cake | Eggless Chocolate Dessert | Beat Batter Bake With Upasana

Summary

Join 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

00:00

🍰 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.

05:04

🍫 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.

10:08

🎉 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.

Keywords

💡Chocolate Truffle Cake

The chocolate truffle cake is the central recipe demonstrated in the video. It is a rich and decadent cake, perfect for celebrations, which is made using layers of chocolate cake and chocolate truffle icing. The video guides the viewer through making this cake step by step, from preparing the batter to decorating it with truffle icing and sprinkles.

💡All-purpose flour

All-purpose flour, also referred to as 'maida' in the video, is a key ingredient in the cake batter. It provides structure to the cake by forming gluten when combined with liquid, which helps in holding the cake together. The recipe specifically uses 150 grams of flour to ensure the right texture for the cake.

💡Cocoa Powder

Cocoa powder is used to impart the chocolate flavor to the cake. It is mixed with the flour and other dry ingredients, contributing to the rich taste and dark color. In the recipe, 25 grams of cocoa powder is used to enhance the chocolatey profile of the truffle cake.

💡Baking powder and baking soda

Baking powder and baking soda are leavening agents used in the cake batter to help the cake rise. Baking powder ensures the cake is light and fluffy, while baking soda reacts with acidic ingredients like cocoa powder to create carbon dioxide, contributing to the cake’s softness. The recipe calls for 1 teaspoon of baking powder and 1/2 teaspoon of baking soda.

💡Creaming butter and sugar

Creaming butter and sugar is an essential step in cake baking, where the two ingredients are beaten together until light and fluffy. This process incorporates air into the batter, which helps in creating a light texture in the baked cake. The video demonstrates creaming 80 grams of salted butter with 60 grams of sugar.

💡Condensed milk

Condensed milk is added to the butter and sugar mixture in this recipe to enrich the batter and add sweetness. It also helps in keeping the cake moist. Five tablespoons of condensed milk are used in the video to create a smooth consistency in the batter, which is later combined with dry ingredients.

💡Chocolate truffle icing

The chocolate truffle icing is a thick, rich icing made with cream and dark chocolate. It is used to coat and decorate the cake. In the video, the icing is made by heating fresh cream and combining it with compound dark chocolate and salted butter for shine. The icing is allowed to set before it is applied to the cake in layers.

💡Sugar syrup

Sugar syrup is made by dissolving sugar in water, and it is used to moisten the cake layers. This ensures the cake remains soft and flavorful. The video shows how to make the syrup by heating 3 tablespoons of sugar with half a cup of water. The syrup can also be flavored with ingredients like cinnamon or orange peel.

💡Crumb coating

Crumb coating refers to applying a thin layer of icing to the cake to catch any loose crumbs, creating a smooth surface for the final icing. This step helps ensure that the final layer of icing looks neat and professional. In the video, the cake is crumb-coated with chocolate truffle icing before it is chilled and given a final, polished finish.

💡Decorating with piping

Decorating with piping involves using a piping bag and a nozzle to apply decorative designs on the cake. In the video, a star tip nozzle is used to create swirls on the top of the cake, adding a decorative touch to the finished product. This step is part of the final decoration to make the cake look visually appealing.

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

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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

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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

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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

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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

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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

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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

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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

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now I am cutting the second layer

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you

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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

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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

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