Ingredients:
Dark Cooking chocolate 4 ounce
Tetra pack cream 1/2 packet or 1/2 cup or 4 ounce
Maida 1 1/2 cup
Baking powder 2 tsp (leveled)
Butter 16 ounces or 2 cups
Eggs 6
Caster sugar (granulated) 1 1/2 cup (measure it then grind it)
Vanilla essence 2 tsp
Coco powder 5 tbsp
Icing:
Icing sugar 4 ounce
Chocolate 6 ounce
Fresh cream 2 packet
Vanilla essence 1 tsp
Cocoa powder 1 tbsp heaped
Method:
Melt the chocolate on double boiler and add ½ packet tetra pack cream in it,and mix it well and then keep it aside.
Now in another bowl mix refined flour (Maida) and baking powder.
Beat butter, and add caster sugar in it slowly and gradually, then add vanilla essence, coco powder and beat it, now add cooking chocolate + cream mixture in this butter mixture.
Now beat egg white until it is stiff, then add egg yolk(one by one) in it and beat it(this egg mixture should be fluffy), add this egg mixture (slowly) in butter mixture, then add refined flour(Maida) + baking powder mixture in it. This batter will be very moist, after adding all this, stop the beater and fold this batter with the help of wooden spoon in only one direction (clockwise).
Take 2 sandwich pans of 9 inches, grease the pans and place the butter paper, (you can also use big cake pan instead of 2 separate pans, and after baking, cut the cake in half and do the icing), preheat your oven at 180 oC, baking time is 40 to 45 minutes.
For icing, melt the chocolate and add ½ packet tetra pack cream and coco powder and mix it and cool it.
Beat fresh cream, when it starts to get thick then start adding icing sugar and add vanilla essence also. Then add chocolate and cream mixture and mix it, keep it in freezer for about 5 minutes.
Brush one half of the cake with milk so that it get moist. Now spread the icing, and then keep the other half of cake on it, then again moist the top of it with milk, and cover the whole cake with icing. Yummy chocolate cake is ready :)
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