Rich and Classy Eggless Dutch Truffle Cake

Rich, Moist and Dense eggless chocolate cake filled with luscious, smooth and creamy luxury whipped chocolate ganache, this Eggless Dutch Truffle Cake is every chocolate lover's dream..

Did you know you just need 2 ingredients and one bowl to make the eggless truffle sauce that will elevate your rich, moist and dense eggless chocolate cake recipe!! Well, that is exactly what I have shared in this post..

What is Dutch Truffle Cake?

Truffle is basically a chocolate confectionery, traditionally made with a chocolate ganache centre coated in cocoa powder, coconut, or chopped and toasted nuts. So this eggless truffle cake recipe is essentially a chocolate cake made using dutch processed cocoa and filled with chocolate ganache centre and frosted with a shiny chocolate glaze.

Why try this recipe?

That is because you will end up making a perfect eggless chocolate cake base with the best smooth filling recipe that will literally blow your mind. But apart from that,

1. This cake is the epitome of every celebration. Pure nostalgia, every birthday party that I have attended as a kid had a bakery made chocolate cake with a shiny glaze and some chocolate decorations. Well now you can totally experience that from the comfort of your kitchen.
2. Since the filling and frosting is made using ganache, the ingredients list remains super basic.. just 2 ingredients and that's it you are sorted.
3. This cake remains moist for 3 days so can be totally made in advance.
4. Everything in this eggless chocolate dessert is made from scratch so you can be rest assured of enjoying a freshly made cake without preservatives or additives.

Ingredients:

Unlike the other cake recipes I have shared on the blog, this eggless chocolate truffle cake does not call for many ingredients as it does not have too many components.

Just 3 layers:

1. Chocolate Cake
2. Whipped Ganache filling and frosting
3. Chocolate Glaze.

Hence you do not need many ingredients.

1. Chocolate: Use good quality, couverture chocolate if you can. I am using Lindt (not sponsored) 50 and 70% chocolate. I have also tried this cake with Whittakers (50%) chocolate and both gives amazing results.
2. Cream: Use heavy whipping cream for this recipe.

Step by Step Instructions

Step 1: Eggless Chocolate Cake

Start by sifting the dry ingredients - Flour, Cocoa powder, Baking powder, Baking soda and salt. Give a quick mix and set this aside (image 1).

In a saucepan, melt together the butter, milk and chopped chocolate until the butter and chocolate is all melted and the milk just begins to boil (image 2).

Switch off and set this aside.

In a mixing bowl, beat together the yogurt and sugar until combined and homogenous (image 3).

Now start alternating between the dry and wet ingredients starting and ending with dry ingredients until you get a cake batter like consistency (image 4,5 and 6).

Then divide the batter evenly between two 8 inch cake tins and bake in a preheated oven of 180°C for 30 mins or until a skewer inserted into the centre comes out clean (images 7 and 8).

Consider watching this instagram reels on lining a cake pan the right way if you are a beginner.

Allow it to cool in the pan for 5 mins and then invert on a wire rack to cool completely.

This is the base layer of our eggless dutch truffle cake recipe.

Step 2 - Sugar Syrup

Add 2 tbsp of hot water to 2 tbsp of icing sugar. Mix until the sugar dissolve, allow the mixture to cool down and then you can use it on top of your cake.

Step 3 - Chocolate Truffle Layer

This is the most easiest as well as the trickiest part of the recipe.

Start by chopping your chocolates as small as you can. Transfer it to a heat proof bowl along with the cream (image 9).

Heat a saucepan with water until the water starts simmering. Place the bowl on top of it (image 10) and stirring continuously combine the two until the chocolate is melted and combined with the cream (image 11).

Take it off the flame. Cover with a cling wrap and let it chill for 30 mins

If you want to prepare the chocolate truffles to decorate the cake like I have done, then at this stage using a tsp as a measurement scoop out 5 to.6 portions of ganache and place it on a parchment paper and allow it to chill while we work on the remaining components.

Whip the remaining ganache to lighten it for few seconds (image 12) taking care not to over-whip at this stage or else the cream will split and your ganache will be grainy.

Please note that since we are using real chocolate to make the ganache, it is really sensitive and give you hard times if you over-whip it.

Whip for 10 seconds. Stop. Scrape the bowl and whip again for 10 seconds. That's it.

Step 4 - Assemble the Cake

Once the cake is baked and cooled down, trim off the top caramalized part of the cake .

Soak your cake with the prepared sugar syrup using pastry brush (image 14).

Add 1/3 frosting in the centre and spread it across (image 15).

Soak the second layer of the cake and place it upside down on top of the frosting (image 16).

Add 1/3 of the frosting and smooth on top of the cake.

With whatever frosting is left out, crumb coat and also do a final coating on the cake (images 17 and 18).

Chill the cake for 2 hours or overnight.

Step 5 - Chocolate Glaze

Start by chopping the chocolate as small as you can.

Pour in hot (not boiling) cream on top of the chocolate (image 19).

Let it stand for a minute and then add butter and stir everything until the chocolate is all melted and combined with the cream (images 20 - 22).

Pass it through a sieve to remove air bubbles if any (image 23 and 24).

Pour it on top of the chilled cream so as to cover the cake entirely from the top as well as on the sides (image 25).

That shine.. took my heart away.. (image 26)

Decorate as you like.

I gave the scooped out ganache from step 3 a ball shape and then dunked them into cocoa powder to make truffles and used it as part of my decorations.

I also made some whipped chocolate ganache using compound milk chocolate to pipe on top. Then added some edible gold leaf, chocolate curls and the chocolate truffles.

Let it chill for 30 mins and then slice and enjoy.

Storage Instructions:

How to Store the Cake Base:

The Chocolate Cake Base can be made well in advance. Once cooled, cling wrap and store in the fridge for up to a week and in the freezer for up to 3 months.

When ready to frost, simply take it out 10 to 20 mins before to thaw and use as normal.

How to Store Ganache:

Ganache can also be prepared well in advance and kept on your counter-top for 3 days, in the fridge for up to 2 weeks and in the freezer for up to 2 months.

When ready to fill and frost, take it out the day before from the freezer and allow it to thaw till it comes to spreadable consistency again.

Only thing is I have never tried whipping chilled and stored ganache so I shall refrain commenting about the same.

If you have tried please let us know in the comments below.

How to Store the Frosted Cake?

Once frosted the cake needs to be chilled at all times.

Place it in a cake box in the fridge to avoid it from drying for up to 4 days.

How to Freeze Dutch Truffle Cake?

I would recommend you to place it in a cake box, cling wrap it well and then freeze them for up to two month.

Thaw it in the refrigerator the night before and serve as usual.

Baker's Tips:

1. As a general rule of thumb, not only for this recipe but for any cake recipe that you are trying, always start with preparing the cake pan and pre-heating the oven.
2. The base of this eggless chocolate cake recipe is from our Hot Milk Chocolate Cake, so the milk, butter and chocolate mixture needs to be hot while combining with the dry ingredients to make the chocolate cake batter.
3. Always chop your chocolates as fine as you can, so that it melts and combines with the cream easily.
4. Do not over-whip the ganache or else it will turn grainy and lumpy.
5. The key to perfectly whipped ganache is the timing. First do not chill for long. 20 to 30 mins is the sweet spot and the second is whipping it for 10 seconds at a time and not more.
6. It is crucial to chill the cake well so that when you pour the eggless chocolate glaze it sets immediately. This is important since we are making the chocolate glaze without gelatin, agar agar or any setting agent so the temperature is what makes it set.
7. You need to work quickly while pouring the glaze and also move your hands from centre to the rim of the cake in a circular motion so that you are forcing the glaze to move in all directions.
8. Whatever glaze is collected in the baking tray can be stored and re-used for next project.
9. If you are a homebaker and would like to learn how to price this dutch truffle cake? Then do consider checking this post on Cake Pricing Guide.

Recipe FAQ's

Related Recipes:

1. Eggless Chocolate Hot Milk Cake
2. Eggless Chocolate Tres Lesches Cake
3. One Bowl Chocolate Cake

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