SWISS CHOCOLATE CREAM CAKE

INGREDIENTS
Flour – 2 cups
Coco powder 1 – cup
Baking soda 2 – tsp
Baking powder 1 – tsp
Salt – 1 pinch
Caster sugar – 2 cups
Eggs – 3
Oil – 1/2 cup
Vanilla essence – 1 1/2 tsp
Hot coffee 1 cup (take 1 cup of warm water and add 1 tbsp instant coffee)
Butter milk 3/4 cup
Hung yogurt – 1/2 cup

METHOD
Strain flour, coco powder, baking powder and baking soda.
Now take a bowl, add caster sugar, eggs, oil and vanilla essence, beat well.
Then add hung yogurt and beat, during beating gradually add coffee, buttermilk

INGREDIENTS FOR CHOCOLATE CAKE FROSTING
Chocolate chopped – 1 cup or 200 gm
Scalded cream – 3/4 cup
Icing sugar – 3 oz
Whipped cream – 400 gm

METHOD FOR FROSTING
Take a pan, add cream and heat up a little, it’s called scalding.
Then add chocolate and set aside and let it melt the chocolate in warm cream, this is called ganache.
Until then beat 400 gm cream with icing sugar and add in chocolate mix.
Then apply on cake and decorate according to your choice.
Left over ganache pour on decorated cake. and dry ingredients mix.
Then pour this batter in 9 inch greased round cake pan and bake in preheated oven for 45-50 minutes on 180 degrees C.
When it’s done, take it out and let it cool completely.
Then apply cake fosting and decorate as you like. Enjoy