Friday, 16 November 2012

BEST CHOCOLATE CAKE




INGREDIENTS:
FOR THE CAKE
200 GMS CASTOR SUGAR
4 LARGE EGGS
3 TBS OF COCO POWDER
1TPS BAKING POWDER
VANILLA ESSENCE
75 GMS OF MAIDA
BUTTER 1 ½ PACK OF AMUL BUTTER 150 GMS
LITTLE MILK ACCORDING TO THE TEXTURE
FOR THE ICING:
DARK CHOCOLATE
STRAWBERRIES
COCONUT POWDER
ICING SUGAR
METHOD:
MIX ALL THE DRY INGREDIENTS FIRST THAT IS CASTOR SUGAR, BAKING POWDER, MAIDA AND COCO POWDER
THEN MIX ALL THE WET INDREDINTS THAT IS EGGS, VANILLA ESSENCE, BUTTER AND MILK
THEN MIX ALL THE DRY AND WET INGREDIENTS NICELY OR YOU CAN USE MIXER.
AFTER IT IS NICELY MIXED PUT IT IN YOUR FAVOURITE TRAY AND PUT IT IN AN OVEN ON 180 DEGREE FOR 45 MINUTES.
KEEP CHECKING AFTER IT IS DON’T, PUT A TOOTHPRICK AND IF IT CUMS OUT CLEAN THEN IT’S DON’T, IF NOT PUT IT FOR SOMETIME MORE.
FOR ICING
MELT DARK CHOCOLATE IN A DOUBLE BOILER AND THEN ADD ICING SUGAR AND PUT ASIDE.
COMBINING BOTH:
TAKE OUT THE CAKE FROM OVEN AND LET IT COOL THEN ADD THE MELTED DARK CHOCOLATE AND THEN ADD THE GRATED COCONUT AND THEN TAKE THE DARK CHOCOLATE BAR AND SCRAPE ON THE CAKE AND ADD CHERRIES ON THE CAKE AND YOUR DONE.