1.
All
Purpose Flour – 1 ½ Cup
2. Cocoa Powder –3
Tablespoon
3. Baking Soda – ¾ Teaspoon
4. Baking Powder-1 1/2
Teaspoon
5.
Salt
– ¼ Teaspoon
6. Water –3/4 Cup
7.
Condensed
Milk-1 Cup
8. Butter(Room Temperature)
– ¾ Cup
9. Vanilla Essence – 1
1/2 Teaspoon
For decorating
1.
Whipping
Cream-500 Ml
2. Powdered Sugar-1 Cup
3. Vanilla Essence-1
Tablespoon
4. Sugar Syrup- ¼ Cup
Method
1-Grease a nonstick pan and keep it
ready.
2-In a deep bowl, combine together all
purpose flour, cocoa powder, baking soda, baking powder and salt and keep it
ready.
3-In another bowl, mix butter and water
and whisk it well.
4-Then add condensed milk, again whisk till everything is incorporated well. Add vanilla essence
to this and combine well.
5-To this add half of the flour mixture and mix till well
combined. Then add the remaining flour mixture and mix. Make sure everything is
incorporated well. Do not overmix.
6-Pour this batter to the non stick pan and close the lid.
Cook in medium- low flame for about 25-30 minutes or till a wooden skewer or a
tooth pick inserted at the center of the cake comes out clean. Remove the cake
from the pan and let it cool. Now move it to the wire rack and cool it
completely. Cut it to two halves.
For decorating
7-Whip the chilled whipping
cream in the cooled bowl till light and creamy. Add powdered sugar and vanilla
essence and whip well till stiff peaks are formed.
Place a layer of cake over the
cake board. Sprinkle little sugar syrup all over. Now spread half cup of
whipped cream over the cake layer
Place the second layer of cake
over the cream.
Apply a generous amount of whipping cream
on top and sides of cake and smooth it with a spatula. Pipe cream on the crumb
coated cake like a rose.