Producer: Priyanka Das Editor: Mohit Bisht
To celebrate World Chocolate Day, we present a delightful chocolate truffle cake recipe featured on ‘The Tastes of India Podcast’ on Audible.
For cake batter All-purpose Flour - 1 cup Powdered Sugar - ⅔ cup Baking Powder - 1 tsp Baking Soda - ½ tsp Coffee Powder - 1 tsp Cocoa Powder - ¼ cup Curd - ½ cup Refined Oil - ½ cup Milk - ½ cup For chocolate ganache Dark Chocolate, chopped - 1 cup Fresh Cream - ½ cup Butter - 1 tsp For garnishing Dark Chocolate - ¼ cup Sugar Syrup - 2 tbsp
Prepare a 5-litre pressure cooker by sprinkling salt evenly on its base. Separately, in a bowl, whisk together curd and oil for 2-3 minutes until smooth.
Sift dry ingredients for the cake batter and mix gently using the cut-and-fold method. Add milk and beat for 3-4 minutes, being careful not to overmix.
Grease a cake tin with oil, dust it with plain flour, and tap out excess flour. Pour the cake batter into the prepared tin, spreading it evenly.
Preheat the pressure cooker on low flame for 6-7 minutes with its lid on. Place the cake tin inside the preheated cooker, cover it with a lid (without the ring and whistle), and bake on low flame for 40-45 minutes.
After baking, check if the cake is done by inserting a toothpick into the center—if it comes out clean, the cake is ready; otherwise, bake for another 5-6 more minutes.
Allow the cake to cool, then carefully remove it from the tin.
For preparing the ganache, warm the fresh cream, add chopped dark chocolate and butter, and mix until smooth. Set aside.
Slice the cake horizontally into two layers using a thread. Sprinkle each layer with 1 tbsp sugar syrup.
Spread chocolate ganache on the bottom layer, then sandwich with the top layer, soaked side up, pressing gently. Cover the cake evenly with the remaining ganache on top and sides.
Decorate with sliced chocolates and refrigerate for 2 hours.