Chop the chocolate roughly and take in a bowl. I used combination of milk and dark chocolate compound

Heat the whipping cream till it comes to boil.

Now pour the cream to the chocolate

Add butter to it and leave it aside for 5 minutes

Mix it nicely so chocolate chunks are melted and ganache is smooth.

Warp it and keep it fridge till you use it.

Check the detailed instructions of making Ganache

Sieve ragi flour, wheat flour, cocoa powder, baking powder, baking soda, coffee powder and pinch of salt for 4-5 times and keep it ready

Mix jaggery powder with boiled water till it melts. Filter and allow it to cool down.

Take curd and oil in a bowl

Mix it nicely with whisk.

Then add jaggery mixture to it and mix.

Then add the flour in batches .

Mix it nicely without lumps.

Grease the tin with butter and dust it with flour.

Fill the tin till ¾ and tap to release air.

Heat kadai and place plate with holes in it and preheat for 5 minutes.

Then place the cake tin in the kadai.

Close it with lid and bake in low flame for 50 minutes till tooth pick inserted comes out clean.

Allow the cake to cool down completely

Prepare sugar syrup by mixing sugar with water.

Take the ganache with fridge and it will be very thick now.

Slice the cake in the middle as two layers

In the plate or board place the bottom layer and arrange parchment paper on the sides.

Brush it with sugar syrup

Apply the ganache on the top of the cake

Place the next layer on top of it and brush it with sugar syrup again.

Pour the ganache on the top of the cake or apply with knife

Remove parchment on the sides and keep it fridge for 15 minutes to set.

Take the cake from the fridge and use the remaining ganache to make some designs on the side.

Add some grated chocolate on the top or leave it plain.

Chocolate truffle cake is ready