Chocolate Devil Cake ( Eggless Desserts Recipe)

Chocolate Devil Cake ( Eggless Desserts Recipe)

Added to 190 cookbooks   This recipe has been viewed 44108 times

It is probably called the devil’s cake because it so sinfully chocolaty! the chocolate devil cake is a chocolate mousse cake with a base of crushed chocolate biscuits mixed with roasted almonds and butter, topped with chocolate mousse and garnished with chocolate truffle. It’s a nice, rich, soft and gooey cake.

Add your private note

Chocolate Devil Cake ( Eggless Desserts Recipe) recipe - How to make Chocolate Devil Cake ( Eggless Desserts Recipe)

Setting Time:  1 hour.   Preparation Time:    Cooking Time:    Total Time:     6Makes 6 wedges
Show me for wedges


For The Base
12 dark chocolate biscuits
2 tbsp roasted and almond (badam) slivers
3 1/2 tbsp melted butter

For The Chocolate Mousse
2 cups roughly chopped dark chocolate
1/2 cup milk
1/2 tsp vanilla essence
1 3/4 cups beaten whipped cream
2 tbsp powder sugar
1 recipe chocolate truffle

For The Garnish
edible coloured vermicelli

For the base

    For the base
  1. Open each dark chocolate biscuit and scrape and discard the middle creamy layer.
  2. Place the biscuits on a butter paper or rolling board and crush the biscuits to a coarse powder with the help of a rolling pin.
  3. Transfer the crushed biscuit powder to a bowl, add the almonds and butter and mix well.
  4. Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin and refrigerate for 10 minutes.

For the chocolate mousse

    For the chocolate mousse
  1. Combine the chocolate and milk in a microwave-safe bowl and microwave on high for 1 minute. Remove from the microwave and mix gently.
  2. Strain the chocolate-milk mixture using a sieve. Allow to cool at room temperature.
  3. Add the vanilla essence, beaten whipped cream and sugar and fold gently. Keep aside.

How to proceed

    How to proceed
  1. Pour the mousse mixture evenly over the prepared biscuit base and spread it evenly using a palate knife.
  2. Refrigerate for 1 hour or till the mousse sets.
  3. Pour the chocolate truffle on the mousse cake and spread it evenly using a palate knife.
  4. Refrigerate for another 15 minutes.
  5. Demould the mousse cake and garnish with coloured vermicelli.
  6. Cut into 6 equal wedges and serve chilled.

Handy tip:

    Handy tip:
  1. You can also melt the chocolate-milk mixture on a double boiler.

Nutrient values (Abbrv) per wedge
Energy534 cal
Protein7.7 g
Carbohydrates36.5 g
Fiber0.1 g
Fat47.5 g
Cholesterol18.5 mg
Sodium69.7 mg

RECIPE SOURCE : Eggless DessertsBuy this cookbook
Related Articles
Recipe Contest

No Contest Announced

View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer


Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.