For the cake
1 3/4 cup flour/maida
3/4 cup cocoa
2 cup powdered sugar
1/2 cup oil
1 cup boiling water
1 cup milk
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
2 tsp vanilla essence
Foe the ganache
400 gms dark chocolate
400 ml fresh cream .
1/2 cup whipped cream for rosettes .
Line two 9" pan with parchment and grease it with oil /butter .
Preheat oven at 180 degree for 10 minutes .
Sift flour ,baking powder ,baking soda ,salt ,cocoa powder thrice and keep aside .
In a bowl mix sugar and sifted flour .
Add milk ,oil and eggs and mix it well with a beater or a whisk until well combined .
Lastly add boiling water and mix .
Pour the batter in the prepared pan ,the batter will be thinking and look runny need not to worry .
Bake for 30-35 minutes at 180 degree Celsius until the toothpick comes out clean .
Allow the cake to cool completely .
Prepare the ganache
Scald the cream over med flame ,until bubble appears at the edges .
Add the chopped chocolate and let it sit for sometime .
Mix well with a spatula until chocolate melts and is mixed with the cream .
Sandwich the cake with a dollop of ganache spread it all over .
Place the cake and cover it with ganache
Decorate as you want ,I have made rosettes with whipped cream mixed with ganache using a star noozzle
Let the cake set for an hour before you cut and enjoy the moist delicious chocolate truffle .
I have used 2 , 9 inch tin you can make it one cake tin 9*13*2