Eggless Truffle Cake

The good old chocolate truffle, only this time it's eggless! A soft sponge layered
with a creamy, dark chocolate ganache.
Ingredients
For the sponge -

150 ml oil

275 gm sugar

185 gm milk maid

375 gm curd

375 gm flour

9 gm baking soda

9 gm baking powder

For the sugar syrup -

200 gm sugar

200 ml water

For truffle -

500 gm dark chocolate

250 gm fresh cream

Method
For the sponge -

Whisk all the ingredients together except oil. Lastly add the oil.

Pour in a mould and bake at 180 degrees for 35 - 40 min. Allow the sponge to
cool.

For the truffle -

Chop dark chocolate and keep in a bowl.

Boil cream in a saucepan and pour over the chocolate. Whisk till all the chocolate
dissolves.

Allow to cool.

For sugar syrup:

Boil water and sugar to make a sugar syrup. Strain and keep aside to cool.

Assembling the cake:

Cut the cooled sponge in three layers.

Take one layer on a cake board. Brush it with sugar syrup. Apply the truffle.
Repeat the process with the remaining layers of sponge. Finally finish the top and
sides of the cake with truffle. Allow the truffle to set.

Finally melt the truffle and pour over the cake. Refrigerate
Key Ingredients: sugar, condensed milk, flour, all purpose flour, yogurt, baking
soda, baking powder, chocolate, cream