Quick Truffle Cake Without Cream or Cheese in Just 5 Minutes

Delicious Truffle Cake Without Cream & Cheese

Ingredients

For the Cake:

2 eggs
380 grams (1.5 cups) sweetened condensed milk
100 grams (0.5 cup) butter
180 grams (1.5 cups) all-purpose flour
20 grams (0.5 cup) cocoa powder
8 grams (2 teaspoons) baking powder
A pinch of salt

For the Cream:

2 eggs
250 milliliters (1 cup) milk
18 grams (2 tablespoons) cornstarch
Vanilla bean or vanilla extract
70 grams (2.5 oz) dark chocolate

Equipment

Mixing Bowls
You'll need a couple of medium-sized bowls for mixing your wet and dry ingredients. Tip: Glass or stainless steel bowls work best to ensure your ingredients are well combined.
Sifter
Essential for aerating the flour and cocoa powder, ensuring a fluffy cake texture.
Saucepan
This is for preparing the cream. Make sure it's a non-stick one to prevent burning.
Whisk and Electric Mixer
A whisk for the initial mixing and an electric mixer for whipping the butter and cream to airy perfection.
Parchment Paper
Used for lining your baking tray, ensuring your cake layers come out easily without sticking.

Instructions

Step 1

Prepare the Cake

Combine the eggs, salt, and sweetened condensed milk in a bowl. Mix until combined.

Sift together the flour, baking powder, and cocoa powder.

Melt the butter.

Add the flour mixture to the egg mixture, stir, then add the melted butter and mix until combined.

Step 2

Bake the Cake Layers

Place 2 tablespoons of batter per cake layer onto parchment paper, evenly spreading it out to form a 16 cm (approx. 6.5 inches) circle.

Bake at 180°C (350°F) for 7-8 minutes.

Step 3

Prepare the Cream

In a saucepan, combine eggs, milk, cornstarch, and vanilla. Mix well to dissolve the cornstarch.

Cook the mixture over medium heat, stirring constantly, until thickened.

Add the dark chocolate and let it sit for 1 minute, then mix well.

Cover with plastic wrap and refrigerate for 5-6 hours.

Step 4

Assemble the Cake

Whip room temperature butter until fluffy and white (about 5-7 minutes).

Gradually add the cooled cream base to the whipped butter, mixing well each time.

Once all the cream base is incorporated, whip on high speed for 1 minute.

Assemble the cake by spreading cream between each cake layer.

Step 5

Chill the Cake

Let the assembled cake set in the refrigerator for 8-10 hours before serving.

Servings

There's nothing quite like presenting this cake at a gathering and watching everyone dig in with glee. Here are some serving ideas to make this chocolate cake the star of your dessert table:

🍓 Top with Fresh Berries: Arrange a mix of strawberries, raspberries, and blueberries on top. The tartness of the berries perfectly complements the rich chocolate cream.

🍦 Serve with Ice Cream: A scoop of vanilla or caramel ice cream on the side takes the indulgence up a notch.

🌿 Mint Garnish: Sprinkle some fresh mint leaves for a burst of freshness with every mouthful.

✨ Dust with Cocoa or Powdered Sugar: Add a final touch by dusting some cocoa powder or powdered sugar over the top. It's elegant and delicious!

Variations

Why not try these gluten-free and vegan adaptations of this beloved cake recipe?

🥥 Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend. Make sure to sift it well to maintain that light texture. For the cocoa powder, most are naturally gluten-free, but always check the label.

🍯 Vegan Adaptation: Replace the eggs with a flaxseed meal (1 tablespoon of flaxseed meal + 3 tablespoons of water per egg). Swap the butter with vegan margarine or coconut oil, and use plant-based milk (e.g., almond or soy) instead of regular milk. Finally, opt for dairy-free dark chocolate.

Faq

Why did my cake layers turn out too dense?
Ensure your baking powder is fresh and not expired. Also, sifting the flour and cocoa powder adds necessary air, making the cake lighter.
Can I use a different type of milk?
Yes, you can use any milk like almond milk, soy milk, or oat milk without significantly affecting the taste or texture.
How can I make my cream smoother?
Make sure to thoroughly let the cream base cool before whipping it with butter. If it's too warm, it might make the cream grainy.
What’s the best way to store leftover cake?
Store leftover cake in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days.
How do I achieve a professional look when decorating?
Use a piping bag to add detailed designs and consider using a rotating cake stand for even icing application.
Can I add other flavors to the cream?
Absolutely! A dash of instant coffee or a spoon of liqueur like Baileys can add depth to the chocolate flavor.