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
Measure the ingredients: AP flour, caster sugar, baking soda, baking powder, salt and Cadbury Cocoa Powder.
Sift all the dry ingredients in one bowl and set aside.
Measure the ingredients: egg, buttermilk, vegetable oil, coffee water and vanilla extract.
Mix the buttermilk, coffee water (or water), egg, vegetable oil and vanilla extract in another bowl. Mix well and set aside.
Grease and line two 6-inch round pans with parchment paper. Set aside. Preheat the oven to 180°C.
Add the wet mixture to the dry, whisk until combined.
Pour the batter into the prepared pans.
Bake for about 30-35 minutes.
Insert a toothpick in the cakes to check if they are baked. Take the batter out.
Allow the cakes to cool for 5-10 minutes before taking them out of the pan, then cool on a wire rack.
Trim off the top of the cakes if they are domed. Set aside.
Measure the ingredients: chopped Cadbury Cooking Block Dark and warm fresh cream.
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.
Keep a cake board on the turntable, spread the ganache and then place one cake on it.
Spread another layer of ganache and place the other cake on it. Spread more ganache on the sides and top. Smoothen using a palette knife.
Decorate the cake however you like. Cool for 30 minutes and done!