Sift self raising flour, plain flour, cocoa powder, baking soda and salt for 3-4 times.

Add sugar and mix the dry ingredients well.

Mix well. This mixture is for making a big 9 inch square cake.

I have divided the ingredients into two parts and bake them to get two sponges. You can make a single big sponge and can cut it in layers afterwards and decorate the cake. The baking time for baking a single sponge will be around 60-65 minutes or as per the oven type. I have divided the mixture into two parts and have baked two sponges.

In a pan, melt 90 g of butter on low heat. I have used the unsalted butter. (If making a single big sponge than use the entire 200 g of butter.)

Add the melted butter to the cake mix and mix well.

Now add gradually 1.5 cup of milk to it and mix well. (if making a single big sponge then use 3 cups of milk)

Mix the mixture gently to remove all the lumps.

Grease a 9 inch square pan with butter.

Spinkle the plain flour over it and tap it gently to all the sides . The flour will stick to the surface. Remove excess flour.

The dusted pan is ready as shown.

Pour the batter in the greased and dusted pan. Shake it to the sides and tap the pan for 3-4 times to remove air bubbles.

Bake the cake in the preheated oven @ 180 C for 50 minutes. (if baking a single big sponge then bake it for 60-70 minutes or till cook). Insert a toothpick . If it comes out clean the cake is done or else bake for 5-10 minutes more or till done. Similarly bake the other sponge.

Remove, cool and unmould the cake on a wire rack. Let it cool.

Heat thick cream on low heat in a pan.

Cut the chocolate into pieces.

Add the chocolate pieces and butter to the cream once it is heated and just comes to boil. Remove from heat immediately. Set aside for five minutes.

Now mix well till all the chocolate is melted and is combined well with the cream.

Set aside the truffle to set. Cover with a cling wrap. If you want to use early then let the truffle set in the fridge for 1-2 hours.

Once the cake is cooled, cut the top uneven part of the cake with a serrated knife.

Take a cake board. Spread some chocolate truffle over it.

Take one prepared cake and place the straight side up. Spread 2-3 big scoops of chocolate truffle over it.

Spread it evenly with a spatula.

Take the other cake and place it on the spreaded chocolate truffle. The straight side of the cake should be facing top as shown.

Put 2-3 big scoops of chocolate truffle over the cake and spread it over the top and then on sides of the cake.

Spread evenly the truffle on the top surface and sides of the cake as shown.

Refrigerate the cake for 30 minutes.

Remove the cake and again put truffle over the top surface. Spread evenly on the top and sides of the cake.

Smooth the edges and top of the cake with the help of a scraper removing the excess of the truffle.

If you want to give some design on the surface then with the cake decorating comb move into wave pattern into zig zag form.

Cut the fresh strawberries into slices and put then of the sides of the cake as shown.

Cover the remaining sides above the strawberries with the colourful sprinklers. Fill the truffle into a piping bag with the nozzle of your choice and pipe the borders on top and bottom of the cake.

Decorate the top of the cake with 3 fresh strawberries alongwith the leaves.

The cake is ready. Cut it into slices and enjoy!!