Chocolate Truffle 

· To prepare the cake, sieve flour, cocoa, soda bicarbonate and baking powder together.

· Beat sugar and eggs with a hand or an electric heater till very frothy.

· Add oil gradually beating the mixture lightly all the time.

· Gradually add flour while you go on beating the mixture on the lowest speed of the electric beater or very slowly by hand. 

· Pour into a greased 8 inch round tin and bake in a preheated over at 300 degrees Fahrenheit or 150 degrees Centigrade for 30 to 40 minutes.  When it comes out clean remove immediately from the oven.  Let the cake cool for 5 to 10 minutes in the tin before removing from the tin.  Remove from the tin and keep aside.

· Prepare the chocolate icing by beating the butter till smooth and creamy.

· Sieve the icing sugar and add to the butter.  Beat till fluffy.

· Add sifted cocoa powder gradually, beating after each addition, till you get the desired color.  Add enough cocoa to get a dark, rich chocolate color.

· Fill some icing in an icing gun and keep in the lower shelf of the fridge.  Chill the left over icing in the freezer for 5 to 7 minutes.

· Cut the cake into 3 parts.  Spread ½ of the icing on the first piece of cake.

· Keep the second piece of cake on top.    Cover it with last piece of cake and keep in the refrigerator.

· To prepare the icing for the top, heat ¼ cup water in a small heavy bottomed pan, with bitter chocolate (broken into small pieces) on low heat, stirring all the time till chocolate dissolves.

· Add butter and stir.

· When butter dissolves remove for heat and add sieved icing sugar. 

· Add egg and immediately stir vigorously, otherwise strands will be made.  Heat on low fire, stirring continuously till the icing gets a thick smooth pouring consistency.

· Immediately pour over the sandwiched cake.  Cover sides with a spatula or knife and leave for 2 to 3 hours for setting.  Pipe a border or any design with the gun.

· Decorate with chocolate flakes or curls if you like.