Delve into a healthier indulgence with this Truffled Chocolate Cake featuring oat flour and oat bran. This recipe embraces the richness of truffled chocolate while integrating the wholesome goodness of oats, making it a fantastic option for those seeking gluten-free and lactose-free alternatives without compromising on taste.
Why You’ll Love This Cake: This cake is a guilt-free delight that doesn’t skimp on flavor. The combination of intense dark chocolate and the subtle texture of oats offers a satisfying treat. The moist, rich layers paired with a creamy, truffled chocolate filling and topping make each slice a decadent experience.
Perfect Occasion: Ideal for health-conscious gatherings, birthday celebrations, or any event where you want to offer a delicious yet nutritious dessert option. It’s also perfect for afternoon snacks with coffee or tea.
Decoration Tips: Enhance this cake’s appearance by dusting it with cocoa powder or garnishing with fresh berries or edible flowers for a pop of color. Sprinkling crushed nuts or coconut flakes can add an extra texture that complements the softness of the cake.
Recipe:
Ingredients:
For the Cake:
- 4 eggs, separated
- 100ml oil (any neutral flavor like coconut or vegetable)
- 200ml brewed coffee or plant-based milk
- 70g oat flour
- 70g oat bran
- 60g cornstarch
- 30g 100% cocoa powder
- 100g demerara sugar, xylitol, or brown sugar
- 1 tbsp baking powder
For the Truffle Filling and Topping:
- 150g dark chocolate, roughly chopped
- 200ml fresh cream or coconut milk
Instructions:
- Prepare the Batter:
- Preheat your oven to 180°C (356°F) and grease two 20cm cake pans.
- In a large bowl, whisk together the egg yolks, oil, and coffee or milk. Gradually mix in the oat flour, oat bran, cornstarch, cocoa powder, and baking powder until well combined.
- Whip the Egg Whites:
- In a separate bowl, use an electric mixer to beat the egg whites and sugar until stiff peaks form, creating a glossy meringue.
- Combine:
- Gently fold the meringue into the batter using a spatula, ensuring not to deflate the mixture.
- Bake the Cake:
- Divide the batter evenly between the prepared pans.
- Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Truffle Topping and Filling:
- Heat the cream or coconut milk in a small saucepan over medium heat until hot but not boiling.
- Pour over the chopped chocolate and let sit for a few minutes to allow the chocolate to melt. Stir until smooth and glossy.
- Refrigerate the mixture for about 1 hour until it thickens to a spreadable consistency.
- Assemble the Cake:
- Spread a layer of the truffled chocolate mixture over one cake layer.
- Top with the second cake layer and spread the remaining chocolate over the top and sides of the cake.
- Finishing Touches:
- Chill the cake until ready to serve. Optionally, sprinkle with powdered sugar or garnish as suggested before serving.
This Truffled Chocolate Cake with Oats offers a sumptuous, guilt-free way to enjoy dessert, perfect for impressing guests with dietary preferences or anyone who loves a rich, chocolatey treat. Enjoy baking and indulging in this healthier cake that’s big on flavor and style!
