Sieve all the dry ingredients well. Twice. In another bowl add cream, butter and sugar together. Add condensed milk to the batter and mix well.

Add vanilla essence and coffee powder to milk and mix well. In butter mixture add dry and wet ingredients in batches. Mix well. Butter the baking tin and place the parchment paper.

Pour the batter in the tin, bake for 30min at 180°c. Make a sugar syrup by dissolving sugar in water properly. Take out the cake from the oven. Allow it cool in tin for 10 mins.

For truffle sauce, heat the cream in a pan to remove before it starts boiling, pour the cream over milk chocolate and mix it with butter. Mix it properly. Take out the cake from tin.

Cut the cake into desired layers. Rake one layer sprinkle sugar syrup than truffle sauce. Place another slice of cake repeat process of sugar syrup and truffle sauce. Cover the whole cake with truffle sauce.

Before finish the cake final. Chill it for 10 mins. Meanwhile microwave 30sec. Truffle sauce and pour over chilled cake, smooth the sides of cake. Take star tip nozzle or decorative edibles and decorate cake.

Chill the cake before serving, cut and enjoy.