Dark Chocolate Truffle Cream Cake 🍫
A rich and moist chocolate sponge cake layered with fluffy vanilla whipped cream, covered in glossy dark chocolate ganache and decorated with chocolate shavings and cream swirls. A delicious homemade bakery-style dessert!
Equipment
Ingredients
Ingredients
Maida
125 g
Sugar
100 g
Cocoa powder
3 tbsp
Milk
120 ml
Oil
4 tbsp
Baking powder
1.5 tbsp
Baking soda
1 g
Vinegar
1 tbsp
Vanilla essence
1 tbsp
Salt
1 g
Whipping cream powder
100 g
Ice cold milk ( as on the packet of whipped cream powder)
0 ml
Milk ( for syrup)
60 ml
Sugar
12 g
Dark chocolate
150 g
Cream
120 ml
Butter
10 g
Instructions
Step 1: Prepare Dry Ingredients
Mix all dry ingredients for the sponge.
Step 2: Add Wet Ingredients — 2 minutes
Add milk, oil, vinegar and vanilla.
Step 3: Make the Batter
Mix gently until smooth.
Step 4: Prepare for Baking
Pour into a greased microwave-safe bowl.
Step 5: Bake the Cake
Microwave on HIGH until a toothpick comes out clean.
Step 6: Cool the Cake
Cool completely and remove from the bowl.
Step 7: Slice the Cake
Cut the cake horizontally into 2 layers.
Step 8: Prepare the Syrup
Mix milk, sugar and vanilla.
Step 9: Soak the Cake
Brush syrup over both cake layers.
Step 10: Whip the Cream
Whip cream powder with chilled milk until fluffy.
Step 11: Add Cream Filling
Spread whipped cream on the first cake layer.
Step 12: Assemble the Cake
Place the second layer on top.
Step 13: Chill the Cake
Refrigerate the assembled cake.
Step 14: Prepare Ganache
Heat cream gently and pour over chopped chocolate.
Step 15: Mix the Ganache
Mix until smooth, then add butter.
Step 16: Cool the Ganache
Let it cool until slightly thick.
Step 17: Coat the Cake
Pour ganache over the cake.
Step 18: Decorate
Decorate with whipped cream and chocolate shavings.
Step 19: Final Chilling
Refrigerate before serving.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.