Chocolate Truffle Cake is layered with Ganache. This is Yummylicious version of No Oven Truffle Cake. It is very rich Chocolate cake. Super moist, super awesome...

Ingredient list :

- All purpose flour (1 Cup)
- Cocoa Powder (1 Cup) (https://amzn.to/2ki0sue)
- Powdered Sugar (1 Cup) (https://amzn.to/2lznZrf)
- Baking soda (1/2 Tsp) (https://amzn.to/2lrWHTo)
- Baking Powder (1 Tsp) (https://amzn.to/2JYlKvm)
- Pinch of salt
- Oil (1/4 Cup)
- Vanilla Extract (1/2 Tsp) (https://amzn.to/2tgDfN1)
- Vinegar (1/2 Tbsp) ( You can use lemon juice - 1 Tbsp or Butter milk instead of water or Yogurt/ Curd 2 Tbsp) (https://amzn.to/2lwnVsf)
- Water (3/4 Cup)
- Fresh Cream (250 ml / 1 cup)
- Compound Dark Chocolate (1 & 1/2 Cup) (https://amzn.to/2lznpd3)
- Sugar Syrup (1/4 cup water + 1/3 Cup Sugar --- Reduced to half)
- Baking Tin (https://amzn.to/2lrWnnE)
- Parchment Paper (https://amzn.to/2Ki8EJn)
- Kadai
- Salt for baking
- Secure Lid or Tawa
- Cake Board (https://amzn.to/2lrW9Nk)
- Closed Large Star Tip ( for piping ) (https://amzn.to/2KjgRNA)

Procedure :

- Mix all the dry ingredients : All purpose flour, cocoa powder, baking soda and powder, salt.
- Mix everything very well
- Put Oil, vanilla extract, vinegar and water
- Adding acidic content will activate the leavening agents like baking powder and soda. So any acid like lemon juice, curd, buttermilk, yogurt.
- Mix it well using cut & fold method
- Put parchment paper in the baking tin
- Pour the batter in the tin
- To make in Oven, bake at 180C for 30 min
- To make without oven,
- Put some salt in the kadai
- Hot pot stand
- Put perforated Plate on it to avoid direct heat
- Close it with lid and pre - heat it for 15 min
- Cover and cook for 30 - 35 min
- Let it cool down
- Cut the top portion to flatten it
- Divide the cake in 2 parts

Ganache :
- Cream (1 Cup/ 250 ml)
- Bring it to a simmer
- Dark chocolate ( 1 & 1/2 Cup)
- Pour cream on dark chocolate
- Butter (2 Tbsp)
- Leave it alone for 5 min
- Whisk it until well combined
- Keep in refrigerate the ganache for 30 min -1 hour
- On the cake board, put some parchment paper strips so that while coating with ganache it will stay as it is
- Brush sugar syrup on the top cake part
- Let it soak for 5 -10 min
- Put 1/4 cup ganache on the cake
- Spread it evenly
- Put the bottom part cake
- Put more ganache and spread evenly
- Cover the sides as well
- Put the cake and ganache back in refrigerator for 30 min - 1 hour
- Whip the ganache for 3 - 5 min for piping designs
- Using closed star nozzle pipe shells on the border of the cake
- Put some edible silver balls on it
- Put some chocolate shrads in the middle
- Serve it with loads of love.