Truffle Cake recipe

A rich chocolate cake, two layers of chocolate butter filling, the top and sides smothered in creamy
chocolate icing — an irresistible temptation! lf you like, make an eggless chocolate cake (p.26) with
the same icing.

Servers 10-12
CAKE
4 eggs, 100gm (¾ cup) oil, 125gm (1¼ cups) powdered sugar
100 gm (1 cup) flour (maida), 50 gm (½ cup) cocoa powder
2 level tsp baking powder, ¼ tsp soda-bi-carb, 1 tsp vanilla essence

CHOCOLATE ICING FOR FILLING
150 gm (1 cup) fresh white buffer, 1½ cups icing sugar – sifted
½ cup cocoa approx., ½ tsp brandy essence or 1 tsp vanilla essence

ICING FOR THE TOP
½ cup icing sugar – sieved, ¼ cup butter or margarine
80 gm bitter chocolate (2 slabs of 40 gm each) – Nestle, Amul, ¼ cup water, 1 egg

To prepare the cake, sieve flour, cocoa, soda-bi-carb and baking powder together. Keep aside.

Beat sugar and eggs with a hand or an electric beater till frothy & the volume becomes nearly four times.

Add oil gradually beating the mixture lightly all the time.

Gradually add flour while you go on beating the mixture on the lowest speed of the electric beater or very slowly by hand. Do not over beat.

Pour into a greased 8’ round tin and bake in a preheated oven at 300°F/150°C for 30-40 minutes. Test the cake by inserting a knife or skewer. When it comes out clean remove immediately from the oven.

Let the cake cool for 5-10 minutes in the tin before removing from the tin. Remove from the tin and keep aside.

For chocolate icing, beat butter till smooth and creamy. Add. Essence. Sieve the icing sugar & add to the butter. Beat till fluffy. Add essence. Add sifted cocoa powder gradually, beating after each addition, till you get the desired colour. Add enough cocoa to get a dark, rich chocolate colour. Fill some icing in an icing gun & keep in the lower shelf of the fridge. Chill the left over icing in the freezer for 5-7 minutes.

Cut the cake into 3 parts. Spread 1/2 of the icing on the first piece of cake. Keep the second piece of cake on top. Spread all the icing. Cover with the last piece of cake. Keep in the fridge.

To prepare the icing for the top, heat 1/4 cup water in a small heavy bottomed pan, with bitter chocolate (broken into small pieces) on low heat, stirring all the time till chocolate dissolves. Add butter and stir.

When butter dissolves remove for heat and add sieved icing sugar. Mix till sugar dissolves. Add egg and immediately stir vigorously, otherwise strands will be made. Heat on low fire, stirring continuously till the icing gets a thick smooth pouring consistency. Do not let boil. Immediately pour over the sandwiched cake. Cover sides with a spatula or knife & leave for 2-3 hours for setting. Pipe a border or any design with the icing gun.