Eggless Chocolate Truffle Cake बेकरी जैसा चॉकलेट ट्रफल केक No oven Chocolate cake

For Caramelized Milkmaid

• In a sauce pot, add water in it and place the milkmaid tin into it.
• Let it boil for at least 2 hours on medium flame.
• Once it’s done remove the tin and rest for at least 20-25 minutes.
• Once the milkmaid tin settles down to a room temperature, then transfer the milkmaid into the bowl for further use.

For Sponge

• In a bowl, add refined flour, baking soda, baking powder, cocoa powder and mix well.
• Now, add oil, vanilla essence and mix it well and make sure before adding curd, the oil is mixed properly and make a soft batter.
• Add beaten curd and mix well with the help of the cut and fold method.
• Now, add milkmaid and mix everything properly.
• Grease the cake tin with butter and flour and pour the prepared batter into a cake tin.
• Now, transfer it into a kadai for baking and bake it for 35-40 minutes on low to medium flame.

For Chocolate Truffle

• In a shallow pan, add fresh cream and let it cook for 1-2 minutes, add prepared caramelized milkmaid and mix it well on medium flame.
• Remove the pan from the flame and add chocolate and mix everything properly.
• Once chocolates are tempered properly, keep it aside for further use.

For Layering

• Demold the sponge and slice into 3 equal parts.
• Now, apply caramelized milkmaid, prepared chocolate truffle and spread equally on the bottom and middle layer with the help of palette knife.
• Now, cover it with the top layer.
• Pour the truffle on the cake and spread equally from all sides.
• Now, transfer the prepared cake into the fridge to settle down.
• Remove the cake from the fridge and pour the hot truffle into it.
• Make sure all sides are coat nicely,
• Garnish with toffee whipped cream, golden leafs, chocolate shavings and sprinkle some cocoa powder.
• Serve cold.