Yummy Home Made Chocolate Truffle Cake

Treat yourself with a luscious chocolate truffle cake !! Its soooo yummmmm ...
I enjoyed every bit of it.. and i hope you do too :)

INGREDIENTS:
All purpose flour - 1 cup
Baking powder - 1 tbsp
Baking soda - 1/2 tbsp
Cocoa powder - 1/2 cup
Powdered sugar - 1 cup
salt - 1/2 tbsp
Butter - 1 stick
Eggs - 2 large or 3 medium
milk - 1/2 cup
Vanilla essence - few drops

FILLING:
Butter - 6 tbsp

Semi sweet chocolate, chopped - 4 ounce

Confectioners' sugar - 2 cups

Heavy whipping cream - 1/2 cup

GANACHE:

Semisweet chocolate - 10 ounce

Heavy whipping cream - 2/3 cup

METHOD :
You can either use an electric mixer or a hand mixer. I use a hand mixer.
Add butter to a bowl and mix nicely till creamy. Then add the Powdered sugar and mix well.
Let it rest
Meanwhile, beat the eggs separately till fluffy.
Mix the flour, baking powder and baking soda together and sieve to make sure here are no lumps.
To the butter and sugar mix, add the flour and eggs alternatively and slowly to make sure no lumps are formed.
Add cocoa powder and mix.
Once everything is mixed , add 1/2 cup milk and vanilla essence and mix well.
Let the oven preheat at 350degrees
Meanwhile, add the parchment paper to two baking trays.
Add the batter to your trays and bake for 25 to 30 mins. or , pierce the center of the cake to see if the stick comes out clean.

Let it cool for 10 mins before it remove it from the tray. Once removed, let it cool completely before adding the filling and ganache.

For filling:
In a small saucepan, melt butter and chocolate. Stir in confectioners sugar and cream until smooth.

For ganache: 

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil.
Pour over chocolate; whisk until smooth.

Cool, stirring occasionally, until ganache reaches a spreading consistency.

LAYERING:

Place one cake layer on a serving plate; spread with required filling.

Top with second cake layer. Spread ganache over top and sides of cake. Decorate with reserved filling.

TIPS:

• You can also use semi sweet chocolate instead of cocoa powder. For that, in a saucepan, heat milk , butter and chocolate till its all in a flowing consistency and let it cool before you add it will the remaining cake mixture.
• The fluffier the eggs the softer the cake ..so do make sure.
• Always use butter and eggs at room temperature for any cake.
• Frosting , layering , etc to be done only when cake and filling is in room temperature or cool.