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Before you jump to Eggless Double Layered Chocolate Truffle Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Healthy eating is now a lot more popular than it used to be and rightfully so. There are a lot of diseases linked with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. There are more and more efforts to try to get us to adopt a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. People typically think that healthy diets call for a great deal of work and will significantly change the way they live and eat. Contrary to that information, people can change their eating habits for the better by making a couple of modest changes.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food since you probably buy a lot of items out of habit. As an example, most likely you have never checked the box of your favorite cereal to find out how much sugar it contains. Having a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. If you’d rather not eat oatmeal on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one simple change to your diet has been achieved.
As you can see, it’s not hard to start incorporating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to eggless double layered chocolate truffle cake recipe. To cook eggless double layered chocolate truffle cake you need 24 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Eggless Double Layered Chocolate Truffle Cake:
- Use For Sponge Cake :
- Use 1 cup Maida
- Provide 2.5 tbsp Fresh Cream
- Take 1/2 cup Powdered Sugar
- Take 2 tbsp Milk Powder
- Take 1/2 tsp Baking Soda
- Get 1 tsp Baking Powder
- Provide 1 tbsp Cocoa Powder
- Prepare As needed Water
- Get For Sugar Syrup :
- You need 1/2 cup Hot Water
- Get 1 tbsp Sugar
- Take For Thick Chocolate Truffle Sauce :
- Provide 3 cups Dark Chocolate (chopped)
- You need 12 tbsp Cream
- Prepare 3 tbsp Butter (room temperature)
- Get For Thin Chocolate Truffle Sauce :
- Provide 1 cup Dark Chocolate (chopped)
- Get 5 tbsp Cream
- Use 1 tbsp Butter
- Use Other Ingredients :
- Take as needed Grated Dark Chocolate
- Take as needed Whipped Cream
- Use as needed Colourful sugar ball of different sizes and shapes
Instructions to make Eggless Double Layered Chocolate Truffle Cake:
- Sponge Cake - In a mixing bowl take cream, milk powder and powder sugar.Whisk these well. Sieve together maida, baking soda, baking powder and cocoa powder and add to the cream mixture. Again whisk well. Then add 1/2 cup water. Whisk well. Add more water if required to make thick flowing consistency batter.Transfer this batter to grased and dusted tin.Tap tin twice. Bake in an preheated oven for 30 to 35 mins at 200 degrees centigrade.Temperature may change according to the oven. Cool down.
- Thick Sauce - Take chocolate and cream in a bowl. Keep bowl in microwave for 2 mins, stopping after 40 sec, mix and put back the bowl in microwave. Repeat process till chocolate melts. Then add butter and mix well. Keep bowl in refrigerator for an hour to set.
- Make sugar syrup by mixing hot water and sugar and keep aside.
- Now cut prepared sponge cake in 3 layers. Take one layer. Apply sugar syrup evenly on it. Apply prepared thick truffle sauce evenly on this. Put some grated chocolate on sauce and keep another layer of sponge cake on this.
- Slightly press and apply sugar syrup on this layer and repeat the process as we did on first layer. Now keep third layer of sponge cake. Apply sugar syrup and truffle sauce on top and sides of the cake. Spread sauce evenly with the help of the knife. Then keep the cake in refrigerator for an hour to set.
- Thin Sauce - Take chocolate and cream in bowl. Keep bowl in microwave for 2 mins, stopping in between, mix and keep again bowl in microwave till chocolate melts completely. Add butter and mix very well.
- Remove chilled cake from refrigerator and pour prepared thin sauce on chilled cake. Layer sauce evenly with knife and clean extra sauce. Again keep the cake in refrigerator for an hour.
- After an hour, remove cake from refrigerator and decorate as you wish with sugar balls, star shaped sugar balls, etc. Pour some whipped cream mixed with chocolate in piping bag, take any nozzle of your choice and make design of your choice.
- After decorating the cake, again keep cake in refrigerator and cut and serve chilled.
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