Eggless Chocolate Truffle Cake Recipe | Eggless Chocolate Cake Recipe

What is an Eggless Chocolate Truffle Cake?

An absolutely delish cake which has the perfect crumb, texture and flavour. It is thoroughly chocolaty and drastically tasty. Here I have shared a recipe which requires no special ingredients or equipments and very easily anyone can make this cake because eveyone deserved this cake. Do try the eggless chocolate cake recipe as it is a perfect bakes just as lots of other perfect cakes given here

Let’s talk about the ingredients for Eggless Chocolate Truffle Cake Recipe

As mentioned it is an eggless chocolate cake. Yogurt has been used. The cake calls for oil instead of butter. A good quality cocoa powder will give this cake its chocolaty flavour. Forthe frosting I have used 2 kinds of ganache here. One is to cover the cake, which I made with 1:2 ratio 1 part chocolate 2 parts cream.However for the chocolate truffle I reversed the ratio making it 2 parts chocolate and 1 part cream. And I made truffle balls with it and placed on the cake. It is important to cool the cake completely before frosting it. I kept it overnight in the refrigerator but if you are in a rush refrigerate it for a couple of hours.

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How To Make Eggless Chocolate Truffle Cake

1. Preheat the oven to 180⁰C (160⁰C in case of fan oven or convection oven). Prepare the cake tins. You will need two 6” inches tins. If you don’t have 2 same cake tins or your oven is not that big, bake one cake at a time using half of the ingredients above. Likewise bake the 2nd cake. I too did this. Or bake a bigger cake (7″ or 8″) and slice it from the centre. Or simply go for a non layered cake, just bake one cake and don’t slice it if you are not sure about doing that.

2. In a large bowl add all the dry ingredients; 1 cup maida, 3/4 cup sugar powdered, 1/2 tsp baking powder, 1 tsp baking soda and 4 and 1/2 tbsp cocoa powder

3. Mix everything

4. Make a well in the center and add the wet ingredients; 1/2 cup oil, 1/2 cup curd, 1/2 cup milk and 1/2 tsp vanilla extract

5. Add 1/2 cup hot coffee mixture prepared by adding 1/2 tsp instant coffee powder to 1/4 cup of hot water

6. Mix gently.

7. Pour the batter in the prepared tin. Pat it twice and level it using spatula

8. Bake at 180⁰C (160⁰C in case of fan oven or convection oven) for 35-40 minutes or till done. Once done, de mould the cake and let it cool completely

9. nce the cake/cakes have come to the room temperature, wrap them in a cling sheet and pop them into the refrigerator for at least a couple of hours

10. Let’s make chocolate truffles. For that heat 100 gms of heavy cream till it simmers

11. Pour it over 200 gms of chopped dark compound chocolate

12. Let it sit for 1 minute and then mix the two

13. ut it in the refrigerator for 1/2 an hour or till it becomes workable

14. Once it sets, make balls of desired size and then roll it into cocoa powder. Put the truffles in the refrigerator till used for decorating the cake

15. Make the chocolate ganache for coating the cake. Heat 200 gms heavy cream in a sauce pan till it simmers

16. Pour it over 100 gms chopped chocolate and let it sit for 1 minute

17. Mix the ganache well

18. Once the ganache and truffle is ready and the cake has cooled down, we will start icing it. For that take a plate and put a wired rack on it

19. Make a cake board of the cake size using cardboard and aluminium foil or using a big disposable plate. Place it on the wired rack

20. Put 1st cake on the rack

21. If the cake has a dome cut it off or just inverts the cake and spread the ganache over it. Use a broad knife/spatula to spread it properly

22. Take the second cake. Slice off the dome if any. Invert it and place on the 1st cake

23. Just drop the ganache over it. Let the ganache cover the cake

24. You can collect the ganache that drops down on the plate below and reuse it

25. Use a spatula to neatly cover the sides and smoothen the top

26. Cover the sides of the cake with the chocolate ganache

27. Pack the cake with choco chips

28. Decorate the cake with truffles and refrigerate it for an hour or more so that everything is set properly.

29. Once its set, cut it and let the celebrations begin

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About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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