Ingredients
Sugar – 3/4 Cup
Egg – 2 Nos.
Vanilla essence – 1/2 Tsp.
All-purpose flour – 1 Cup
1 Cup = 250 ml
Baking powder – 1 Tsp.
Salt – 1/8 Tsp.
Milk – 6 Tbsp.
Sunflower oil / Olive oil – 6 Tbsp.
Cocoa powder – 2 Tbsp.
Milk – 1/2 Tbsp.
Fruit jam
Sugar – 1/2 Cup
Almond flour – 1 Cup
Cocoa powder – 2 Tbsp.
Salt – 1 pinch
Hersheys chocolate syrup
Vanilla essence – 4 drop
Preparation
Spread oil in a square shaped cake tray, place a aluminium foil paper to divide the cake tin and keep aside. Break eggs to a bowl, add vanila essence, beat it until it become stiff, then add powdered sugar, beat it again, add maida, baking powder and salt to a strainer, sieve it to the egg mix, heat oil and milk together, then add to the cake mix, combine all well. Divide the batter into two, add cocoa powder into one, mix well, then pour it to the one side of cake tin, pour white batter to another side, then bake it well.
After baking the cake, cut it into 4 equal parts, apply jam all over the pieces, then stick 4 pieces in a cuboid shape. Grind sugar, almond flour and cocoa powder together, then add chocolate syrup into it, knead it well and make a soft dough, press the dough between two plastic wrappers and make a thin layer, apply the layer above the cake, then design it as you like.
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