Pre-heat the oven to 350° F (175° C).
Melt the dark chocolate and butter together in a heatproof bowl over simmering water.
In a separate bowl, whisk together the sugar and eggs until light and fluffy.
Gradually add the melted chocolate mixture to the egg mixture, stirring constantly.
Sift together the flour, cocoa powder, baking powder, and salt. Fold into the chocolate mixture.
Add the vanilla extract and mix until just combined.
Pour the batter into a greased and lined baking tin.
Bake for 25-30 minutes or until a skewer inserted into the center comes out clean.
Allow the cool in the tin before turning onto a wire rack.
For the truffle layer, heat the heavy cream until just boiling and pour over the remaining dark chocolate. Stir until smooth and glossy.
Spread the chocolate truffle mixture over the cooled cake.
Garnish with a chocolate band, gold dust, and a chocolate feather before serving.
Ramachandra Ganeshan Executive Sous Chef, ITC Maurya