Desserts Corner> Recipes> Cakes & Brownies> Truffle Cake>

Truffle Cake

Name: Truffle Cake
Yield: 8
Ingredients: 1 cup AP flour; ½ cup Cadbury Cocoa Powder; ¾ tsp baking soda; 1 tsp salt; 1 tbsp oil; 1 egg; ½ cup buttermilk; 2½ tbsp vegetable oil; ½ cup coffee water (or water); 1 tsp vanilla extract; 1½ cups Cadbury Cooking block Dark; ½ cup fresh cream

Cakes & Brownies

Difficulty
pro

Serves
8

Time
1:30 hour

Contains
egg Yes

Ingredients

8 servings

For measuring
the ingredients

For the Truffle Cake

½ cup AP flour
¼ cup Cadbury Cocoa PowderBuy
⅓ tsp baking soda
¼ tsp baking powder
⅓ cup caster sugar
½ tsp salt
½ tbsp oil
½ egg
¼ cup buttermilk
1¼ tbsp vegetable oil
¼ cup coffee water (or water)
½ tsp vanilla extract

For the ganache

¾ cups Cadbury Cooking block DarkBuy
¼ cup fresh cream

For the Truffle Cake

60 g AP flour
25 g Cadbury Cocoa PowderBuy
0.38 tsp baking soda
0.25 tsp baking powder
85 g caster sugar
0.5 tsp salt
0.5 tbsp oil
0.5 egg
50 ml buttermilk
17.5 ml vegetable oil
50 ml coffee water (or water)
0.5 tsp vanilla extract

For the ganache

125 g Cadbury Cooking block DarkBuy
75 ml fresh cream

For the Truffle Cake

1 cup AP flour
½ cup Cadbury Cocoa PowderBuy
¾ tsp baking soda
½ tsp baking powder
¾ cup caster sugar
1 tsp salt
1 tbsp oil
1 egg
½ cup buttermilk
2½ tbsp vegetable oil
½ cup coffee water (or water)
1 tsp vanilla extract

For the ganache

1½ cups Cadbury Cooking block DarkBuy
½ cup fresh cream

For the Truffle Cake

120 g AP flour
50 g Cadbury Cocoa PowderBuy
0.75 tsp baking soda
0.5 tsp baking powder
170 g caster sugar
1 tsp salt
1 tbsp oil
1 egg
100 ml buttermilk
35 ml vegetable oil
100 ml coffee water (or water)
1 tsp vanilla extract

For the ganache

250 g Cadbury Cooking block DarkBuy
150 ml fresh cream

For the Truffle Cake

1½ cups AP flour
¾ cup Cadbury Cocoa PowderBuy
1⅛ tsp baking soda
¾ tsp baking powder
1⅛ cups caster sugar
1½ tsp salt
1½ tbsp oil
1½ egg
¾ cup buttermilk
3¾ tbsp vegetable oil
¾ cup coffee water (or water)
1½ tsp vanilla extract

For the ganache

2¼ cups Cadbury Cooking block DarkBuy
¾ cup fresh cream

For the Truffle Cake

180 g AP flour
75 g Cadbury Cocoa PowderBuy
1.13 tsp baking soda
0.75 tsp baking powder
255 g caster sugar
1.5 tsp salt
1.5 tbsp oil
1.5 egg
150 ml buttermilk
52.5 ml vegetable oil
150 ml coffee water (or water)
1.5 tsp vanilla extract

For the ganache

375 g Cadbury Cooking block DarkBuy
225 ml fresh cream

Steps

01

Measure the ingredients: AP flour, caster sugar, baking soda, baking powder, salt and Cadbury Cocoa Powder.

02

Sift all the dry ingredients in one bowl and set aside.

03

Measure the ingredients: egg, buttermilk, vegetable oil, coffee water and vanilla extract.

04

Mix the buttermilk, coffee water (or water), egg, vegetable oil and vanilla extract in another bowl. Mix well and set aside.

05

Grease and line two 6-inch round pans with parchment paper. Set aside. Preheat the oven to 180°C.

06

Add the wet mixture to the dry, whisk until combined.

07

Pour the batter into the prepared pans.

08

Bake for about 30-35 minutes.

09

Insert a toothpick in the cakes to check if they are baked. Take the batter out.

10

Allow the cakes to cool for 5-10 minutes before taking them out of the pan, then cool on a wire rack.

11

Trim off the top of the cakes if they are domed. Set aside.

12

Measure the ingredients: chopped Cadbury Cooking Block Dark and warm fresh cream.

13

Pour the cream and the chopped Cadbury Cooking Block Dark in an induction vessel and let it sit for 5-10 minutes. Stir gently until well combined. Cool for 10 minutes.