Chocolate Truffle Cake

Instructions

For Making Truffle Sauce:

• In a sauce pan take fresh cream. You also can use heavy whipping cream.
• Heat up the cream. Turn off the heat just before the cream comes to boil.
• Add dark chocolate, butter. Butter gives nice shine to cake.
• Wait for at least 2 minutes and stir it.
• Stir well to turn it into nice and smooth paste.
• When chocolate dissolves and mixes well with fresh cream pour the mixture out into a bowl.
• Truffle sauce is already. Transfer into freeze for at least 3-4 hours.

For Chocolate Cake:

• Remove the whistle and ring from the pressure cooker lid.
• Add a thin layer of salt at the base of the cooker.
• Put an empty tin above the layer of salt and place a dish on it.
• Close the lid and preheat the cooker on medium heat for about 8-10 minutes.
• In a bowl take yogurt which is at room temperature.
• Add powdered sugar, baking powder and baking soda. Mix well.
• Give it resting time of at least 8-10 minutes.
• In a bowl, take hot water and add coffee powder. Mix well.
• After 10 minutes, add oil and vanilla essence in yogurt mixture.
• Mix well. Sieve maida and cocoa powder into the mixture.
• Add coffee mixture and mix everything well together.
• Eggless chocolate cake batter is already.
• Take 6” cake tin and grease it with oil. Line it up with parchment paper.
• Pour out the batter into the tin and spread it evenly.
• Tap the tin 2-3 times to remove air bubbles if any.
• Take the preheated pressure cooker and put the cake tin in it.
• Close the lid and bake on medium heat for about 30-35 minutes.
• Insert a tooth pick in the middle of the cake and if it comes out clean, the cake is baked well.
• Let the cake cool down for about 10 minutes.
• Loosen the sides with the help of a knife.
• Take a dish and flip the cake over into it.
• Remove the parchment paper and flip the cake over again.
• Let the cake cool down completely.
• In a bowl, take hot water.
• Add powdered sugar and mix well. Sugar water is already. Keep it aside.
• When cake is cooled down completely, divide it into 2 portions.
• Remove the top crust. Cut the cake into 2 equal portions horizontally.
• Transfer the bottom layer into a dish.
• Strap the parchment paper to the sides of the plate so that after garnishing the cake, it comes out nice and clean.
• Soak the cake with sugar syrup.
• Add 2 tbsp of truffle sauce on the cake and spread it evenly with the help of any flat spatula.
• Put top layer of cake on the truffle sauce and again soak it with sugar syrup.
• Add truffle sauce on the cake and spread it evenly with the help of flat spatula.
• Cover the sides of the cake with truffle sauce.
• Smooth it with the help of spatula.
• Gently pull away the parchment paper.
• Decorate the cake with leftover truffle icing.
• Eggless chocolate truffle cake is already.
• You can decorate it with choco chips, chocolate sprinkles.