Chocolate Ganache/Truffle Cake

My husband loves chococlate, so for the midnight cake on his bday I decided to do the ganache cake to delight him. He was amazed.  He loved it!

To start with, first prepare the sponge in a heart shape microwave safe dish and set it aside to cool down on a wire rack.

For the recipe of the cake/sponge please click here.

Slice the cake horizontally into 3 layers.

Then I prepared my Ganache using : 1 tetra pack (200 ml) Amul low fat cream, 400 gm cooking chocolate.

Seperate the watery liquid from the cream and use only the thick cream. Cut the cooking chocolate slab into small chunks, put them in the cream and microwave it on 80% power till chocolate melts and yields a smooth shiny paste. This is ganache!

Now pour some soaking syrup on the bottom layer of the sponge and spread one-fourth of the ganache, then carefully place the middle layer, pour some soaking syrup and apply the ganache and then the top layer, pour the soaking syrup and apply ganache on the top and all the sides of the cake.

 Garnish the cake with grated chocolate and sprinklers. 

Tadaa... 

Tip : Microwave the cake wedge just before serving for 10 seconds, enhances the taste and texture many folds.