INGREDIENTS & PROCESS:<br />3/4 CUP ALL PURPOSE FLOUR<br />2 TABLESPOON COCOA POWDER<br />1/4 CUP POWDER SUGAR<br />1/2 TEASPOON BAKING POWDER<br />JUST A PINCH BAKING SODA<br />SIEVE<br />1/2 CUP MILK<br />1/4 CUP CONDENSED MILK<br />1/4 CUP OIL<br />2 TABLESPOON MELTED CHOCOLATE<br />MIX WELL<br />MIX<br />MIX THE MILK MIXTURE GRADUALLY<br />8.5 INCH OIL GREASED SQUARE GLASS MOULD<br />POUR THE BATTER INTO THE MOULD<br />1 CUP SUGAR<br />1/4 CUP WATER<br />COOK UNTIL IT'S GET CARAMELIZED<br />1 TABLESPOON BUTTER (BE CAREFUL DURING MIXING)<br />REMOVE THE PAN FROM STOVE<br />1/2 CUP WHIPPING CREAM (BE CAREFUL WHILE MIX)<br />COOL IT IN ROOM TEMPERATURE<br />PRICK THE CAKE USING A FORK<br />POUR 1/2 CUP MILK OVER THE CAKE<br />POUR A THICK LAYER OF WHIPPED CREAM OVER THE CAKE<br />POUR THE CARAMEL SAUCE OVER THE CAKE<br />DECORATION WITH THE CREAM<br />CUT AS SLICES & SERVE<br /><br />MUSIC SOURCE:<br />Relax by Peyruis https://soundcloud.com/peyruis <br />Creative Commons — Attribution 3.0 Unported — CC BY 3.0 <br />http://creativecommons.org/licenses/b...<br />Music promoted by Audio Library https://youtu.be/NvCDF7iUgIA
