Surprise your guests with this luscious mocha truffle cake. It’s rich and chocolatey with a subtle hint of coffee – perfect for your dessert or afternoon tea with family and friends. Everyone will think you’re a professional baker after making this decadent truffle cake!
How To Make Mocha Truffle Cake
Take a break from the usual plain chocolate cake and amp it up with the stronger flavors of mocha and truffles! This mocha truffle cake is surely a crowd pleaser and pairs perfectly with all flavors of tea and coffee.
Ingredients
For Cake:
- ¼ cup water
- 2 tsp vanilla essence
- 1 tbsp hot water
- 3 tsp coffee powder, mixed in 1 tbsp hot water
- ½ cup oil
- 1 cup powdered sugar
- ½ cup curd
- ½ tsp soda
- 1 tsp baking powder
- ½ cup cocoa
- 1 cup maida
For Soaking Syrup:
- ½ cup water
- ½ cup brown sugar
- 3 tsp coffee
For Truffle Topping:
- 300 g dark chocolate, chopped
- A few Hide and Seek biscuits/chocolate cookies
- 200 g cream
Instructions
-
Line with paper a 7-8 inch micro proof plastic box or a cake container. Grease the paper.
-
Sift flour, baking powder, and soda. Set aside.
-
Beat sugar and curd. Add essence and the coffee mix.
-
Gradually add the oil while beating the batter continuously.
- Pour into the container and microwave for 7 minutes. Let it stand for 5 minutes.
- For the soaking syrup, mix all the ingredients together and microwave for a minute. Stir until all the sugar has dissolved. Allow it to cool.
-
For the truffle topping, microwave the cream for a minute. Add the chocolate and mix well until a smooth paste is obtained. If required, microwave again for 30 seconds. Stir the chocolate with the spatula and let it stand for a few minutes, stir again if necessary.
- To assemble, cut the chocolate cake into 2 layers.
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Put the bottom layer of the cake on a flat plate, soak lightly with the coffee syrup. Spread ⅓ of the prepared truffle mix on it.
- Place the second layer of the cake on it. Spread the remaining truffle on it. Lift the truffle falling on the sides with a knife and level the sides.
- Decorate the cake with chocolate cookies/Hide and Seek biscuits, placing them a little higher than the cake at an angle. Sprinkle crunched cookies on top if you like.
Recipe Notes
You can substitute the chocolate cookies for coffee beans.
Nutrition
- Sugar: 50g
- :
- Calcium: 153mg
- Calories: 842kcal
- Carbohydrates: 83g
- Cholesterol: 47mg
- Fat: 54g
- Fiber: 9g
- Iron: 8mg
- Monounsaturated Fat: 22g
- Polyunsaturated Fat: 7g
- Potassium: 560mg
- Protein: 10g
- Saturated Fat: 22g
- Sodium: 104mg
- Trans Fat: 1g
- Vitamin A: 510IU
- Vitamin C: 1mg
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