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Chocolate Truffle Pastry
Indulge in the rich and velvety taste of Chocolate Truffle Pastry, a delightful dessert that will leave you craving for more. Ingredients: Dark chocolate, Ice cream, Vegetable oil, Baking powder, Eggs, Baking soda, Vanilla extract, Maida, Cocoa powder, Sugar, Buttermilk
1h 30min
Cook Time
8
Servings
Recipe
650 kCal
Recipe
1
Preheat the oven to 180°C. Grease and line a 20 cm round cake tin with parchment paper.
2
In a large bowl, mix 200 grams of all-purpose flour, 200 grams of sugar, 75 grams of cocoa powder, 1 1/2 teaspoons of baking soda, and 1 1/2 teaspoons of baking powder.
3
Add 240 ml of buttermilk, 120 ml of vegetable oil, 2 large eggs, and 2 teaspoons of vanilla extract to the dry ingredients. Mix well until combined.
4
Slowly pour in 240 ml of boiling water and mix until the batter is smooth. Pour the batter into the prepared cake tin.
5
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
6
To prepare the chocolate truffle frosting, heat 480 ml of heavy cream in a saucepan until it starts to simmer. Remove from heat and add 600 grams of chopped dark chocolate. Let it sit for 5 minutes, then stir until smooth and glossy.
7
Allow the chocolate truffle frosting to cool at room temperature, stirring occasionally, until it reaches a spreadable consistency.
8
Once the cake is completely cooled, slice it horizontally into two equal layers. Spread a generous layer of chocolate truffle frosting on the bottom layer, then place the second layer on top. Cover the entire cake with the remaining frosting, creating a smooth and even layer.
9
Decorate the Chocolate Truffle Pastry with chocolate shavings or curls, and refrigerate for at least 1 hour before serving.
Nutrition
650
kCal
9 g
Protein
42 g
Fat
62 g
Carbs
600 g of Dark Chocolate
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1-2 tsp of Baking Powder
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1-2 tsp of Baking Soda
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240 ml of Buttermilk
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