Sift maida with baking soda n baking powder .keep aside.
In another bowl mix sugar n butter till fluffy.
Add milkmaid and mix well.
Add milk gradually and little by little .
Add maida. Mix all the ingredients beating well.Add essence.Mux well till the mixture is smooth and it should be of dropping consistency.
Grease and dust a baking tin 12
Bakers 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: 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 n melted.
Off the gas n mix it properly .Cool the mixture. Keep in fridge when it cools .It will be thick n soft consistency when it cools.
Now cut the cake horizontally into two parts .
Sprinkle sugar syrup .Apply ganache on the cake with a spatula.
Place another cake a piece over it and apply ganache on the whole cake.keep the cake in fridge for 15 to 20 minutes for setting the ganache.
For decoration whip the whipping cream.
Transfer the whipped cream in a piping bag using star nozzle for rossettes.
Make rossettes on top of the cake.Decorate with chocolate stars or hearts.
