Eggless Chocolate truffle cake

Name: Eggless Chocolate truffle cake
Total time: 10800 s
Cuisine: Indian
Ingredients: 1 cup Flour (maida); 1/4 cup cocoa powder; 1/4 cup sugar; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 cup milk; 1/4 cup oil; 1 tsp Vanilla essence; 1 tsp vinegar

Pranjali Kasambe @cook_25345072

My brother's favourite Chocolate truffle cake for Rakshabandhan!
Made in pressure cooker with simple ingredients, dark chocolate ganache.
#mithai

Pranjali Kasambe @cook_25345072

My brother's favourite Chocolate truffle cake for Rakshabandhan!
Made in pressure cooker with simple ingredients, dark chocolate ganache.
#mithai

Saved

Ingredients

3hrs

Dry ingredients
1 cupFlour (maida)
1/4 cupcocoa powder
1/4 cupsugar
1/2 tspbaking powder
1/2 tspbaking soda
Wet ingredients
1 cupmilk
1/4 cupoil
1 tspVanilla essence
1 tspvinegar

Saved

Steps

3hrs

1

Mix the oil and sugar properly till the sugar is completely dissolved and the mixture is lump-free. Add 1 tsp vanilla essence.
2

Sift in the dry ingredients.
3

Add 1 tsp of vinegar to the milk and set aside for two mins. Or directly use 1 cup buttermilk instead.
4

Add this mix to the above mixture and mix to form a nice even batter.
5

Grease a baking tray with oil and pour the batter in it. Tap the tray on the counter to get rid of air bubbles that might be present in the batter.
6

Preheat a pressure cooker with a stand inside on medium flame for 5-10mins. Place the tray on the stand and bake on low to medium flame for 20mins. (More if required, keep checking)
7

Your cake is ready when a knife or toothpick comes out clean. (Note: my cake here is quite cracked because I added an excess of baking powder by mistake)
8

For ganache: heat 200ml amul fresh cream. When it just comes to a boil, add 250 gm of chopped compound dark chocolate and stir till the chocolate melts. Keep it in the fridge for at least an hour before you begin icing. Refrigerate more if you want to obtain piping consistency.
9

Cut your cake into two or three layers. Soak the base layer in sugar syrup (heat ½ cup sugar in 1 cup water till it dissolves) and apply a layer of ganache. Then keep the next layer and follow the same process.