Ingredients & Process:
½ CUP LIQUID MILK
1 TSP INSTANT COFFEE
MIX
½ CUP CONDENSED MILK
¼ CUP OIL
1 CUP ALL PURPOSE FLOUR
½ CUP POWDER SUGAR
¼ CUP COCOA POWDER
1 TSP BAKING POWDER
½ TSP BAKING SODA
SIEVE
MIX THE COFFEE MILK MIXTURE (POUR GRADUALLY)
POUR THE BATTER IN MOILD
PLACE IN PRE-HEATED PAN
COOK IN LOW MEDIUM HEAT FOR 30-35 MIN.
CAKE IS READY COOL COMPLETELY
REMOVE THE CAKE FROM MOULD
1 CUP WHIPPING CREAM
1 TBSP POWDER SUGAR
½ TSP VANILLA EXTRACT
BEAT UNTIL STIFF PEAKS
¼ TSP INSTANT COFFEE IN HOT WATER
2 TSP SUGAR
CUT THE TOP PART & DIVIDE IN LAYERS
BRUSH SOME COFFEE SYRUP
PUT A LAYER OF WHIPPED CREAM
PLACE THE CAKE LAYER
COVER THE CAKE WITH WHIPPED CREAM
2 TBSP HOT WHIPPING CREAM
¼ CUP GRATED CHOCOLATE
CHOCOLATE GANACHE ON TOP
WHIPPING CREAM DECORATION
SPREAD SOME CHOCOLATE SPRINKLE