Weigh all your ingredients in grams using a kitchen weighing scale for a perfect result. It will save your valuable time. Sift together the flour, cocoa, baking powder, soda and Salt in a mixing bowl. Add sugar, mix well.

Add the Eggs, oil, milk and vanilla essence. Mix well.

Add Hot Water mixed with instant coffee bit by bit mixing well. Coffee helps to intensify the chocolate flavor so don't skip. Hot water also helps to bloom the Cocoa powder.

Bake in two 9 inch pans @180C preheated oven for 40-45 mins or till a toothpick inserted comes out clean. Mine took 45mins. Once cakes cool, Refrigerate them before assembly.

For the truffle frosting, pour Hot cream into chopped dark chocolate, let it rest for 5 mins then mix well till smooth. Cling wrap the surface, Refrigerate for 30 mins. Keep aside 1/4 of it for the Glaze. Whip the rest few seconds till smooth.

Frost the cake layers soaked with the Sugar Syrup with the truffle frosting. If truffle hardens while frosting, Dip the spatula in hot water to smoothen it out. Truffle tends to harden so needs to be spread quickly.

For Glaze, once the cake is frosted, Refrigerate for 1-2 hours. Melt the reserved truffle with butter. Let it cool down 15mins then pour it over the chilled cake. Decorate and Refrigerate for atleast 30-40 mins before slicing.