Preheat oven to 180C for 10 minutes.
Sieve all purpose flour, coco powder, baking powder 2-3 times and keep aside.
Beat the eggs with electric beater until foamy.
Now add sugar powder, vanilla and beat again.
Add oil/butter, milk and beat again.
Now mix dry ingredients into wet and mix with a rubber spatula in cut and fold method.
Can use electric beater for 30 seconds.
Bake the cake in a round pan until a toothpick comes out clean.
Cool the sponge and cut into two slices. Make another sponge with same measurements and cut into two.
So now we have 4 roundles.
Whip the cream until stiff peaks form.
Keep some white cream aside for filling.
Divide rest cream in 4 parts...add colours in it.
Place some cream on cake board.
Put one sponge on it.
Cover the top of this sponge with whipped cream. sprinkle some chocolate chips over it.
Now place another sponge over it.
Repeat the process until all sponges are used.
Now cover the whole cake with whipped cream to lock all the crumbs.
Place the cake in freezer for 15 minutes.
After 15 minutes take it out and cover it again with whipped cream and give a perfect finishing.
Make flowers to cover the top.
Use leaf nozzle for leafs.
Make other designs with shell nozzle.
Sprinkle some silver balls over the cake.
Your chocolate flower garden cake is ready to consume.