Prepare a 7 inch cake pan and line it with butter/oil and line a butter paper. Preheat the oven for 10 minutes at 150 degree C.
Sieve together dry ingredients, flour, baking soda, baking powder, and cocoa powder and keep it aside.
Take another bowl to add egg and beat. Into it add powdered sugar and beat till creamy and fluffy add in vanilla essence and mix.
Fold in the dry ingredients and milk into the egg-sugar mix alternatively in two times.
Add in oil and mix.
Pour the batter in the prepared tin and tap the baking tin to release air bubbles if any, and bake in a preheated oven for 30-40 mins or until a toothpick inserted comes out clean. Allow it to cool for 5minutes before de-molding it. Cool the cake completely before frosting.
Sugar syrup:
In a pan add 1¼ cup water and1 cup sugar and boil it. The consistency of the sugar syrup need not be thick. Turn off the flam when the sugar completely dissolves in the water. Allow it to cool.
Frosting:
Ganache: Take fresh cream in a pan and heat it add the chopped compound chocolate in it. Remove from fire. Stir it.
Cut the cake into three layers. Cut out the top portion of the cake to get a flat top. You can cut with a knife or you could even use thread to cut in equal levels.
Place one layer on top of the cake board and soak it in sugar syrup using a silicon brush. Add Ganache and level it in the middle and spread. Place the next layer on top of this and soak in sugar syrup. Add Ganache and level it. Place the last layer as upside down and Apply the ganache. Remove the crumbs on the cake board and Keep the cake in the refrigerator for ¼ hr to set. Using Nozzle N2 or N1, make rosettes on top of the cake along the border.
Keep in refrigerator to set.
Recipe by Kerala Cooking Recipes at https://www.keralacookingrecipes.com/chocolate-truffle-cake/