Name: Chocolate Truffle recipe by Studio de chocolato at BetterButter
Prep time: 60 min
Cook time: 240 min
Total time: 300 min
Yield: 10
Ingredients: 400 gm flour; 100 gm cocoa powder unsweetened; 350 gm sugar; 200 ml oil; 4 tbsp curd; 1 tsp baking powder; 1 tsp cake gel; 2 tsp white vinegar; For Crumb coating:; 200 gm dark chocolate; 200 gm fresh cream; For designing:; 350 gm whipped cream; 3 tbsp cocoa powder unsweetened; 3 tbsp vanilla essence

Ingredients Serving: 10

400 gm flour
100 gm cocoa powder unsweetened
350 gm sugar
200 ml oil
4 tbsp curd
1 tsp baking powder
1 tsp cake gel
2 tsp white vinegar
For Crumb coating:
200 gm dark chocolate
200 gm fresh cream
For designing:
350 gm whipped cream
3 tbsp cocoa powder unsweetened
3 tbsp vanilla essence

Instructions

For base: Mix sugar, curd and cake gel, till sugar completely dissolves.
Sift together flour, cocoa powder, baking powder and baking soda.
Add half of the butter milk and oil into the curd mix. Slowly add flour and remaining butter milk to get the correct consistency.
Add vinegar and mix for 1 more minute. Preheat oven at 180 degree. Transfer the batter into greased and lined cake tin.
Bake for 20 minutes, check with a toothpick and allow it to cool for 30 minutes.
Slice horizontally and remove the upper crust.
For crumb coating: Boil fresh cream and add dark chocolate, mix well and let it cool.
Sprinkle water on cake layers and spread chocolate sauce evenly. Place one layer on another. Cover the entire cake with chocolate sauce. Refrigerator your cake for at least 2 hours.
For designing: Mix cream, cocoa powder and vanilla essence. Whisk for approximately 35 minutes, until the cream reaches the soft peak stage.
Prepare piping bag with 1M tip. Fill the bag with a small quality of whipped cream.
Start from the center, keeping your hand straight at a 90 degree angle move in a circular pattern to make a rosette. Cover your entire cake with rosette. To fill the gap make stars with the same 1M tip.

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