Very easy and quick recipe to make your evening tea colourful …..
- 2 self-rising flour + 2 tspns baking powder (sifted together)(if you don’t have self-rising flour take 4 tspns baking powder with normal 2 cups of flour)
- 1 cup caster sugar
- ¼ cup raw caster sugar
- 1 tbspn vanilla essence
- 4 eggs
- 1 cup soft butter (NOT MELTED)
- 2 tbspns good cocoa
- ¼ cup cold milk
- 1 cup chocolate sauce (1 cup broken chocolate pieces melted with 1 cup boiling cream)
- Some chopped nuts
-In a mixing bowl beat (electric beater) sugar and butter for 10 minutes.
-Sift the flour with baking powder and keep aside.
-In the sugar butter mixture, add one egg with constant beating and 1 tbspn of flour mixture. Do the same with other 3 eggs and at the end add the remaining flour mixture. Add half milk to the cake mixture.
-In rest of the milk, mix cocoa powder.
-Separate 1/3 rd of the cake mixture and in that one portion stir in cocoa milk and in the rest 2 portions mix vanilla essence.
-Take a ring mould, grease it with some butter, dust it with some flour and pour half of the vanilla mixture in the mould, then a layer of chocolate mixture and then some vanilla mixture. Repeat the process until the cake mixture is finished.
-Bake for 30 to 40 minutes in a preheated oven at 170 degrees Celsius.
-Make a skewer check and flip it on a cooling rack.
-Allow it to cool for 10 minutes.
-Heat cream in a sauce pan and pour over chocolate pieces. Stir until the chocolate is melted and the sauce is smooth.
-Drizzle it over the cake and garnish with some nuts.
-Refrigerate for 2 hrs and serve.