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