Name: Chocolate Truffle Cake recipe by Nita Bhatia at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 16
Ingredients: For Chocolate Cake:; 1 tin(400gms)condensed milk; 11/4 cups (180gms)Butter; 3 tbsps powdered sugar; 200 GMs(2 cups)maida; 1/2 cup Coco powder; 1 tsp baking soda; 2 tsp baking powder; 2 tsp vanilla essence; For Truffle Icing-; 220 gms Amul Cream; 150 gms Dark Choclate; 150 gms Milk Choclate

Ingredients Serving: 16

For Chocolate Cake:
1 tin(400gms)condensed milk
11/4 cups (180gms)Butter
3 tbsps powdered sugar
200 GMs(2 cups)maida
1/2 cup Coco powder
1 tsp baking soda
2 tsp baking powder
2 tsp vanilla essence
For Truffle Icing-
220 gms Amul Cream
150 gms Dark Choclate
150 gms Milk Choclate

Instructions

Sift maida with baking soda and baking powder. keep aside.
In another bowl mix sugar and butter till fluffy.
Add milkmaid and mix well.
Add milk gradually and little by little maida.
Mix all the ingredients beating well. Add essence.
Mix well till the mixture is smooth and it should be of dropping consistency.
Grease and dust a baking tin 12".Pour the batter in the tin.
Bake in a preheated oven for 50 to 60 minutes at 150 degree.
Remove from oven and cool the cake.
Remove from tin after cooling.
For Truffle Icing:You can double the measurement as per your requirement of ganache. Method:1)In a pan heat cream on a low flame till it reaches to bubbles .Don't boil it. Add both the chocolates and mix well till smooth and melted.
Turn off the gas and mix it properly. Cool the mixture. Keep in fridge when it cools .It will be of thick n soft consistency when it cools. Now cut the cake horizontally in two parts. Sprinkle sugar syrup. Apply ganache on the cake with a spatula.
Place another cake piece over it and apply ganache on the whole cake. Keep the cake in fridge for 15 to 20 minutes for setting the ganache.
If you want dropping consistency of ganache, you can add little milkandn heat it, directly pour on the cake n cool it. Now for decoration whip the whipping cream .Transfer the whipped cream in a piping bag with star nozzle (big) for rosettes.
Make rossetes on the top of the cake .Decorate with chocolate stars or hearts.

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