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Preparation Time : 20
Cook Time : 40
Total Time : 60
All Purpose Flour / Maida – 3 cups / 360 grams
Sugar – 2 cups / 400 grams
Cocoa Powder – 1/2 cup
Baking Soda / Cooking Soda – 2 tsp
Vinegar – 2 tblspn
Vanilla Essence – 2 tblspn
Oil – 3/4 cup / 180 ml
Water – 2 cup / 480 ml
Salt – 1/4 tsp
Chocolate brown caramel 2-3 teaspoons to be mixed with the whipped cream
Whipped cream 1 small bowl
Red powder Colour just to sprinkle on roses 1/2 teaspoon
Green colour 1/4 teaspoon for making leaves
Preheat oven to 180 Degree C. Grease heart shaped cake pan and dust it with flour and coat on all sides, tap off the excess flour. Set aside.
Now in a bowl, mix water, oil, vanilla, sugar, vinegar and mix well, Set aside till the sugar is melted.
Now in another bowl, mix flour, baking soda, cocoa and salt. Sieve this mix.
Now add this mix to the bowl of wet ingredients and mix well.
Transfer this to the prepared cake pan and bake for 35 to 40 mins.
Remove it from oven, cool it, then invert it and frost as you wish, put the chocolate cream on top, decorated with flowers and leaves (just put 2-3 tablespoon of chocolate caramel to the whipped cream and make use of it. Make border, put chopped almonds on sides of cake.
Serve decorate at room temperature.
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