Chocolate Truffle Cake

For the chocolate truffle icing: Heat the fresh cream in a broad non-stick pan on a medium flame for 1 minute while stirring continuously.

Turn off the flame, add the chocolate and mix well till the mixture is smooth and no lumps remain. Keep it aside to cool in room temperature. Keep it to chill in the fridge for 2-3 hours before applying this on the cake.

For the cake: Place the chocolate sponge on a turntable and divide it into three layers with the help of a serrated knife. Place the base layer on the table and spray the cinnamon flavoured sugar syrup over it.

Take a generous quantity of the chocolate truffle and add it on the base layer of the chocolate sponge. Dip the serrated knife in hot water and use it to spread the chocolate truffle evenly over the layer.

Take the top layer of the chocolate sponge and place it on the base layer. Spray the layer with the cinnamon flavoured sugar syrup. Spread the chocolate truffle evenly over this layer. Then spread the chocolate truffle around the cake.

Place the third layer on the cake (originally the middle layer of the sponge) and repeat the same procedure of spraying the sugar syrup and the chocolate truffle over it. Spread the truffle evenly at the centre as well as around the cake.

Keep the layered cake in the refrigerator for about five 5 minutes. Melt the leftover truffle in a microwave for about 30 seconds. Pour the warm truffle on the layered chocolate cake and spread it evenly. Keep the cake in the refrigerator once again for about 1-2 minutes.

Use solidified chocolate to garnish and add some coloured sprinkles.