INGREDIENTS & PROCESS:
1/2 CUP MILK
1 TEASPOON VINEGAR
MIX & KEEP ASIDE
3/4 CUP ALL PURPOSE FLOUR
2 TABLESPOON COCOA POWDER
2 TABLESPOON COCONUT FLAKES
3/4 CUP POWDER SUGAR
1/2 TEASPOON BAKING POWDER
1/4 TEASPOON BAKING SODA
MIX ALL INGREDIENTS
4 TABLESPOON OIL
MIX THE BUTTER MILK
MIX WELL
7 INCH OIL GREASED MOULD
POUR THE BATTER INTO THE MOULD
COOK IT IN MEDIUM LOW HEAT FOR 30-35 MIN.
1/2 CUP WHIPPING CREAM
BEAT UNTIL STIFF PEAKS
1/4 CUP DARK CHOCOLATE
1/4 CUP MILK CHOCOLATE
MELT IT IN DOUBLE BOILER
MIX THE MELTED CHOCOLATE WITH THE CREAM
1/4 CUP MILK
1 TEASPOON COCOA POWDER
1 TEASPOON COFFEE POWDER
1 TEASPOON SUGAR
COOK IT FOR 2-3 MIN. IN LOW HEAT
REMOVE THE CAKE
CUT THE CAKE WITH A CAKE CUTTER
CUT OUT THE TOP PORTION
AGAIN PLACE THE CAKE CUTTER
BRUSH SOME MILK & COFFEE MIXTURE
POUR THE CREAM OVER THE CAKE
SPREAD EVENLY
KEEP 10 MIN. IN FRIDGE FOR SET
CAREFULLY REMOVE THE CAKE CUTTER
DESIGN WITH CHOCOLATE SYRUP
SPRINKLE SOME EDIBLE GOLD DUST
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