DOUBLE-LAYERED CHOCOLATE TRUFFLE CAKE..

INGREDIENTS-
1 - chocolate sponge cake, 6" diameter

For the dark chocolate truffle icing

1-cup chopped dark chocolate
1/2- cup cream

for the white chocolate truffle icing
1/2-cup chopped white chocolate
1/4-cup cream

to be mixed into a soaking syrup
2 tbsp- sugar
1/4-cup water
1/4- tsp vanilla essence

FOR THE DARK CHOCOLATE TRUFFLE ICING.

In a microwave-proof bowl, add cream and chocolate. microwave on high for 1 minute. mix well till there are no lumps and till it resembles a smooth sauce. stir the truffle over a bowl of ice to cool quickly.

FOR THE WHITE CHOCOLATE TRUFFLE ICING..

In a microwave-proof bowl, and cream and chocolate. microwave on high for 45 seconds. mix well till it resembles a smooth sauce. stir the truffle over a bowl of ice to cool quickly.

slice the chocolate cake horizontally into three equal parts. place one layer of the cake on a serving plate and sprinkle 1/3 of the soaking syrup in order to make the cake moist. spread half of the dark chocolate truffle icing over the cake layer, sandwich with another layer of the cake. moisten this cake layer with a little soaking syrup. spread the white chocolate truffle icing and top of the third cake layer. moisten this cake layer with the remaining soaking syrup and spread the remaining dark chocolate truffle icing on top and sides. serve chilled.