Sieve the flour, cocoa powder, baking powder, baking soda together in a bowl twice.
In another bowl, cream butter n suger together
Add condensed milk to this butter mixture n cream it well.
Add vanilla essence n coffee powder to milk n mix it well.
Into the butter mixture, mix wet n dry ingredients in batches.
Butter the baking tin n place parchment/butter paper.
Place the batter in the tin n bake it at 180 degree for 30 minutes.
In order to make the cake soft n moist, make the sugar syrup.
Heat the sugar till it dissolves in water n allow it to cool completely.
Allow the cake to cool in the tin for 10 minutes.
Unmold the cake from the tin.
Method of making chocolate frosting–
Melt the butter in a heavy bottom pan. Add cocoa powder and sugar n stir it continuously, add coffee powder, then slowly slowly add the cream.
Stir the mixture continuously till the mixture become smooth n hot. Do not boil. Remove from heat n add vanilla essence n mix well.
Cut the cake so as to level it.
Cote the second layer of the cake with sugar syrup.
Cover the second layer with chocolate icing.
Repeat the same process for the first layer of the cake.
Before you perform final finish, set the cake for 10 minutes in refrigerator.
In order to get back to the icing or frosting, heat it for 10 seconds in the microwave n pour it over the cake till the whole cake cover with icing.
