Belgian Chocolate Truffle Cake


Ingredients for Belgian Chocolate Sponge
Tegral Satin Belgian Chocolate Cake Mix EF 1000
Water 400
Oil 150
Ingredients for Belgian Chocolate Truffle
Belcolade Noir Selection 500
Belcolade Lait Selection 500
Fresh Cream 1000


Method for Belgian Chocolate Sponge

  1. Mix Tegral Satin Belgian Chocolate Cake Mix Egg Free & water at slow speed for one minute & at high speed for 3 minutes with a paddle attachment.
  2.  Add oil & mix again at slow speed for 2 minutes or till oil dissolves. 
  3. Bake at 170°C for 25 minutes or till baked (Deck Oven)

Method for Belgian Chocolate Truffle

  1. Heat fresh cream till 75°C & pour over chopped Belcolade Lait & Noir Selection. Rest for 10 minutes.
  2.  Mix to form a smooth ganache. 
  3. Rest the ganache overnight.


  1. Layer & finish the sponge with the made chocolate truffle.
  2. Decorate with garnishes made of Belcolade Noir Selection as shown in the image.

Belgian Chocolate Truffle Cake

Complexity level:  

Rich and Indulgent Belgian Chocolate Truffle cake made with Tegral Satin Belgian Chocolate Cake Mix EF