Egg less Double Truffle Cake Layered With Truffle Sauce

Ingredients

• 1 cup maida
• 2 tbsp powdered sugar
• 1 tsp vanilla essence
• 100 ml water
• 2 tbsp cocoa powder
• 200 ml condensed milk
• 100 gm soft butter
• 1/2 tsp baking soda
• 1 tsp baking powder
• 2 tsp white vinegar
• 3 cup chocolate
• 12 tbsp cream
• 3 tbsp butter
• 1/2 cup hot water
• 1 tbsp sugar
• 1 cup chocolate
• 5 tbsp cream

Steps

1. Prepare the cake tin by greasing it with butter and dusting it with maida.
2. On baking mode, preheat the oven to 180,℃ for 10 minutes.
3. Combine the maida, powdered sugar, cocoa powder, baking soda, baking powder, soft butter, condensed milk, vanilla essence, water and vinegar in a deep bowl. Use a whisker to mix thoroughly to a uniform consistency.
4. Pour the batter into the prepared cake tin and tap the tin 5 to 6 times to make it uniform.
5. In the preheated oven, bake for around 30 to 35 mts.
6. Leave the cake covered for 15 mts to cool, then take it out of the mould.
7. Place the chocolate in a bowl and add the cream. Keep it in the microwave until the chocolate melts, then mix gradually.
8. Mix in the butter thoroughly, then freeze the mixture for about 1 hour.
9. Create three layers by cutting the chocolate sponge cake.
10. Mix 1/2 cup of water with 1 tsp of sugar thoroughly.
11. For one cake layer, dip a brush in the sugar syrup and use it to soak the cake.
12. Spread the chocolate truffle sauce evenly over that layer, then grate some chocolate on top.
13. Set the second cake layer over it and soak with sugar syrup. Spread the chocolate truffle sauce evenly, grate some chocolate on top, then cover with the third layer and press gently.
14. Use sugar syrup to soak the top layer. Spread chocolate truffle sauce evenly over it and cover the sides with the sauce.
15. Dip the knife in some hot water, then use it to spread the chocolate truffle sauce evenly over the sides of the cake.
16. Give the cake 1 hour in the freezer.
17. Combine the chocolate and cream to make a sauce with a pouring consistency.
18. Pour the sauce evenly over the cake and spread it using a knife. Freeze it for another 1 hour.
19. Finish with chocolate decorations of your choice.
20. Serve the completed eggless double truffle cake layered with truffle sauce.