If you are new to baking or want a non-fussy chocolate cake, then this one-bowl chocolate truffle cake recipe is for you.
While the 5-min chocolate mug cake is great to satisfy instant chocolate cravings and is often quoted as the most dangerous chocolate cake recipe, sometimes you want the “real” deal. And you want it fast. I had one of those nights the other …err… night. I turned to Piece of Cake, the awesome book SJ recommended to me that gave inspiration to my Orange Cake Recipe. All the recipes are one-bowl, easy, and fuss-free and therefore perfect to whip up quickly even on a weeknight.
I made this super fuss-free one-bowl chocolate truffle cake in the night and took pictures of the final pieces the next day morning. You don’t even need to bring the butter to room temperature and you can easily make this eggless too. Oh and btw, these were used as the base for the Cake Pops I made for the first time.
One-bowl chocolate truffle cake recipe
Ingredients
- 1/2 cup of semi-sweet chocolate chips or chopped chocolate chunks
- 6 tbsp of unsalted butter cut into small pieces
- 1 tsp of instant coffee powder
- 1.25 cups of plain flour
- 3/4 cup of sugar
- 1/2 tsp of baking soda
- 1/4 tsp of salt
- 2 eggs preferably at room temperature
- 3/4 cup of milk
- 1 tsp of vanilla extract
Instructions
- Pre-heat oven to 350F / 180C. Grease an 8" metal baking pan with butter. Add 1 tbsp flour to this and spread across by tilting the pan all around. Tap out the extra flour. Or, just use
- a non-stick baking spray
- This is a one-bowl chocolate cake so start with a large enough microwave-safe bowl for melting the chocolate and butter if you can. Add the chopped chocolate or chips along with the butter to the bowl.
- Microwave on medium heat for a minute and increase to 2 mins if you need to. The mixture should look like below, just about melted. Add the instant coffee powder.
- Use a whisk and combine the ingredients. Although they look solid, the butter and chocolate will soften pretty quickly so make sure you start with one minute.
Notes
5. Add the eggs, flour, salt, sugar, milk, baking soda and vanilla to the chocolate mixture.
Combine together gently with a whisk. I used my electric beater's whisk for this and then proceeded to the next step. This step is optional - I do it so that flour won't fly into my face when I turn the electric mixer on.
6. Now, using an electric mixer, beat the batter on medium speed (if you can adjust, otherwise it's fine) for a minute. Scrape down sides and beat for another 30 seconds. Take care not to overbeat.
7. Pour into the greased tray and bake for 25-30 mins...
... until a skewer inserted into the centre of the cake comes out with dry crumbs.
That's it! Invert onto a cake tray or just a regular plate after about 10 mins. Slice and serve as soon as it's cool enough to handle.
Step by Step One Bowl Chocolate Truffle Cake Recipe
1. Pre-heat oven to 350F / 180C. Grease an 8″ metal baking pan with butter. Add 1 tbsp flour to this and spread across by tilting the pan all around. Tap out the extra flour. Or, just use PAM baking spray.
2. This is a one-bowl chocolate cake so start with a large enough microwave-safe bowl for melting the chocolate and butter if you can. Add the chopped chocolate or chips along with the butter to the bowl.
3. Microwave on medium heat for a minute and increase to 2 mins if you need to. The mixture should look like below, just about melted. Add the instant coffee powder.
4. Use a whisk and combine the ingredients. Although they look solid, the butter and chocolate will soften pretty quickly so make sure you start with one minute.
Note: if you are using a regular pan over the stove and not the MW, then wait for the pan to cool down after this step before proceeding.
5. Add the eggs, flour, salt, sugar, milk, baking soda and vanilla to the chocolate mixture.
Combine together gently with a whisk. I used my electric beater’s whisk for this and then proceeded to the next step. This step is optional – I do it so that flour won’t fly into my face when I turn the electric mixer on.
6. Now, using an electric mixer, beat the batter on medium speed (if you can adjust, otherwise it’s fine) for a minute. Scrape down sides and beat for another 30 seconds. Take care not to overbeat.
7. Pour into the greased tray and bake for 25-30 mins…
… until a skewer inserted into the centre of the cake comes out with dry crumbs.
That’s it! Invert onto a cake tray or just a regular plate after about 10 mins. Slice and serve as soon as it’s cool enough to handle.
Notes:
– The book suggests chocolate ganache to be slathered on this cake but I used some toffee sauce I had lying around in the fridge (and I wonder why I don’t lose weight!). If you serve it unfrosted, the cake won’t be too sweet so adjust the sugar quantity if you’d like.
– You can easily make this eggless by substituting 1 egg with 1 tbsp flaxseed + 3 tbsp warm water beaten together. You can also substitute 1 egg with 1/4 cup plain yogurt. The texture will different slightly but should turn out delicious nevertheless.
– The measurement method used in this book is the scoop-and-sweep method. For measuring flour, scoop it into the measuring cup with a spoon and sweep the excess off the top making sure the cup is full but not packed. Don’t scoop using the measuring cup itself or tap it when measuring since that will result in more flour going into the cake, making it harder.
– It’s ok for the melted chocolate to be warm but don’t let it boil on the stove top. Just melt it gently and that’s enough. Also, if you are using the stove top, make sure you cool down the chocolate mixture before proceeding.
– The book Piece of Cake is awesome! I have tried 3 recipes so far, all with great success. Will do a detailed review soon but meanwhile, if you are looking for a great baking book to get next, I would recommend this for sure.
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| Chocolate Truffle Cake with Warm Toffee Sauce |
Hey Nags, that looks drool-worthy, no doubt!
I have been eyeing this book too, but I live in Bangalore, hence wondering if the recipes involve any ingredients that will be hard to get here. Have you gone through the recipes enough to comment on this?
Thanks!
Sajitha
the recipes are all one-bowl so very simple procedures. i see some ingredients like sour cream and seasonal fruit that may be tough to get in india but these days i think you get pretty much everything there if you go to the right place no? i would recommend the book highly. it's not fancy or very pretty but the recipes work!
yeah i heard it's not available too but i have been served sour cream in many restaurants so either you can make your own quite easily or it's available somewhere. i would love to check out the yogurt substitution for sour cream too. let me know if you do.
Nandu told me sour cream is not available in Blore. Many recipes call for sour cream. I want to see if one can use yogurt instead, there are some recipes (in othetr books) which just will not work with substitutes, I am praying this is not one of that sort.
Will let you know if I try something, but why not make it-http://www.youtube.com/watch?v=XTfq9cz7oKY Looks easy no?!
Yumminess !!! Loved the picture with the mixer in the bowl !
Looks mouthwatering.. lovely cake 🙂
Yum,a chocolate cake is welcome any day,but it is a dangerous book to own,a cake whipped up in no time is bad news for the waist;)).jokes apart,I've loved the Orange Toffee combo,so I just might go ahead and invest in this book.Will wait for your review anyway:)
Wonderful recipe lovely pictorial ! Love due second picture a lot. Last one tempts a lot
Awesome, best part, it's all done in one bowl, so less cleaning, the last picture with the toffee sauce is absolutely tempting..
Awesomeness! You've tried three and I have made the busy day butter cake and her yellow cake, fantastic. I cannot recommend this book enough.
busy day butter cake is the third one i tried 🙂
awesome cake..the final picture is mouth watering
Splendid looking chocolate truffle cake, this is a feast for the chocoholics.
Drooling here seeing this right after my dinner..looks very tempting