Sieve the flour, baking powder and soda four times and keep it aside.
Next in a mixing pan add melted chocolate ,sugar , half butter , condensed milk and whisk very well.
Now start adding dry ingredient into this mixture spoon by spoon.
Use cut and fold method to combine. Add vanilla essense and Mix well.
Preheat the pan with salt and stand for 10 minutes
Meanwhile grease the tin with oil and dust flour. Pour the prepared bater and tap.
Now place the tin and bake for 45 minutes. Check with toothpick if its done or not. When its done cool it down amd demould the cake.
Now I prefer to make the truffles prior hand.
Firstly melt the compound chocolate by double boiling method. Next take a pan and add melted chocolate, sugar , heavy cream.
Whisk them together and heat them until the cream comes to a simmer and bubbles appear along the edges of the pan.
Pour the simmering cream over the chocolate and allow it to sit for one minute to soften the chocolate. After a minute, whisk the chocolate and cream together until the mixture is shiny and smooth. Add the room temperature butter and whisk it in. Press a layer of cling wrap on top of the chocolate and refrigerate it for about 1 hour, until firm enough to scoop and roll.
Now pour the coco powder in a plate and scoop the chocolate to make small balls of truffles.
Coat your palms with cocoa and roll the truffles between your palms to make them round. Continue until all of the truffles are formed.
I coated some truffles with coco powder they are light in color while for dark color again I coated them with melted chocolate.
For chocolate glaze I used chocolate syrup.
Refrigerate the cake for atleast half and hour before serving.
Cut into pieces and serve. This cake is for chocolate lovers.
