Ragi Chocolate Truffle Cake Recipe | Ragi Choco Truffle Cake without oven

Ragi Chocolate Truffle Cake Recipe | Ragi Choco Truffle Cake without oven
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Ragi Chocolate Truffle Cake | Ragi Choco Truffle Cake without oven recipe with step by step pictures and instructions. Chocolate truffle cake is classic chocolate sponge cake layered and decorated with chocolate ganache. It is absolute treat to chocolate lovers and one of my favorite cake. To make it more healthy, I have used combination of ragi and wheat flour sweetened with jaggery powder for the chocolate sponge. You can enjoy this cake guilt free. 

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Anyone can try this cake as it doesn’t require any special equipment. I made this cake in kadai. This is classic way of how I used to make cake before owning beater or any oven related things. I made this cake for mother’s day as my mom loves chocolate cakes like me. Check my Butterscotch Cake recipe if you want to use pressure cooker to bake. Check out lot of tips and alternatives which can be used in the notes section. 

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Do try and let me know your feedback. You can also try the below recipes

Black Forest Cake

Rainbow Cake

Chocolate Sponge Cake

Chocolate Chunks Mug Cake

Red Velvet Cake

Chocolate Mini Loaf Cake

Chocolate cupcakes

Choco lava cake

Christmas Fruit Cake

Peter Rabbit Cake

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Serves 10-12

Ragi Chocolate Truffle Cake Recipe | Ragi Choco Truffle Cake without oven

Chocolate truffle cake is classic chocolate sponge cake layered and decorated with chocolate ganache

40 minPrep Time

50 minCook Time

1 hr, 30 Total Time

Recipe Image
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Ingredients

    Chocolate Sponge
  • Ragi flour 1 cup
  • Wheat flour 1/2 cup
  • Curd 3/4 cup
  • Hot water 1/4 cup
  • Jaggery powder 3/4 cup + 1 tbsp
  • Cocoa powder 1/4 cup
  • Baking powder 1 tsp
  • Baking Soda 1/2 tsp
  • Oil 1/4 cup
  • Coffee powder 1 tsp
  • Salt a pinch
  • Ganache
  • Chocolate compound 300 grams
  • Whipping Cream 2/3 cup
  • Butter 1 tbsp
  • Sugar syrup
  • Water 1/3 cup
  • Sugar 2 tsp

Instructions

    Making Ganache
  1. Chop the chocolate roughly and take in a bowl. I used combination of milk and dark chocolate compound
  2. Heat the whipping cream till it comes to boil.
  3. Now pour the cream to the chocolate
  4. Add butter to it and leave it aside for 5 minutes
  5. Mix it nicely so chocolate chunks are melted and ganache is smooth.
  6. Warp it and keep it fridge till you use it.
  7. Check the detailed instructions of making Ganache
  8. Chocolate Sponge
  9. Sieve ragi flour, wheat flour, cocoa powder, baking powder, baking soda, coffee powder and pinch of salt for 4-5 times and keep it ready
  10. Mix jaggery powder with boiled water till it melts. Filter and allow it to cool down.
  11. Take curd and oil in a bowl
  12. Mix it nicely with whisk.
  13. Then add jaggery mixture to it and mix.
  14. Then add the flour in batches .
  15. Mix it nicely without lumps.
  16. Grease the tin with butter and dust it with flour.
  17. Fill the tin till 3/4 and tap to release air.
  18. Heat kadai and place plate with holes in it and preheat for 5 minutes.
  19. Then place the cake tin in the kadai.
  20. Close it with lid and bake in low flame for 50 minutes till tooth pick inserted comes out clean.
  21. Allow the cake to cool down completely
  22. Sugar Syrup
  23. Prepare sugar syrup by mixing sugar with water.
  24. Decorating
  25. Take the ganache with fridge and it will be very thick now.
  26. Slice the cake in the middle as two layers
  27. In the plate or board place the bottom layer and arrange parchment paper on the sides.
  28. Brush it with sugar syrup
  29. Apply the ganache on the top of the cake
  30. Place the next layer on top of it and brush it with sugar syrup again.
  31. Pour the ganache on the top of the cake or apply with knife
  32. Remove parchment on the sides and keep it fridge for 15 minutes to set.
  33. Take the cake from the fridge and use the remaining ganache to make some designs on the side.
  34. Add some grated chocolate on the top or leave it plain.
  35. Chocolate truffle cake is ready

Notes

Amount of chocolate should be more for making ganache for chocolate truffle cake.

You can use mix of milk and dark chocolate compound

Instead of whipping cream you can use Amul fresh cream.

I have made it many times without cream too. Just use milk, butter and mix with chocolate to form ganache.

I use store bought ragi flour directly in baking without roasting.

Ragi is acquired taste and it goes well with chocolate.

Always cool the cake completely before cutting or decorating

If you are using oven, preheat the oven to 180°C and bake in the same temperature for 35-40 minutes till tooth pick inserted comes out clean.

Baking time will vary so always keep an eye after 40 minutes

If your ganache is too thick you can heat for few seconds in microwave and pour it on the cake.

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How to make Ragi Chocolate Truffle Cake with step by step pictures

Making Ganache

Chop the chocolate roughly and take in a bowl. I used combination of milk and dark chocolate compound

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Heat the whipping cream till it comes to boil.

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Now pour the cream to the chocolate

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Add butter to it and leave it aside for 5 minutes

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Mix it nicely so chocolate chunks are melted and ganache is smooth.

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Warp it and keep it fridge till you use it. Check the detailed instructions of making Ganache

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Chocolate Sponge

Sieve ragi flour, wheat flour, cocoa powder, baking powder, baking soda, coffee powder and pinch of salt for 4-5 times and keep it ready

ragi_chocolate_truffle_cake - 104496042_605507250059587_5917982048419800169_n

Mix jaggery powder with boiled water till it melts. Filter and allow it to cool down.

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Take curd and oil in a bowl. Mix it nicely with whisk.

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Then add jaggery mixture to it and mix.

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Then add the flour in batches. Mix it nicely without lumps.

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Grease the tin with butter and dust it with flour. Fill the tin till 3/4 and tap to release air.

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Heat kadai and place plate with holes in it and preheat for 5 minutes.

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Then place the cake tin in the kadai.

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Close it with lid and bake in low flame for 50 minutes till tooth pick inserted comes out clean.

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Allow the cake to cool down completely

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Sugar Syrup

Prepare sugar syrup by mixing sugar with water.

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Decorating

Take the ganache with fridge and it will be very thick now.

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Slice the cake in the middle as two layers. In the plate or board place the bottom layer and arrange parchment paper on the sides.

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Brush it with sugar syrup

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Apply the ganache on the top of the cake

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Place the next layer on top of it and brush it with sugar syrup again. Pour the ganache on the top of the cake or apply with knife

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Remove parchment on the sides and keep it fridge for 15 minutes to set. Take the cake from the fridge and use the remaining ganache to make some designs on the side.

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Add some grated chocolate on the top or leave it plain.

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Chocolate truffle cake is ready

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