Milk Chocolate Cake by Zarnak Sidhwa

Ingredients:

For Sponge:

• Flour 4 oz
• Coco powder 2 oz
• Baking powder 1-1/2 tsp
• Caster sugar 6 oz
• Vanilla essence 1 tsp
• Eggs 6
• Milk 1/4 cup

For Filling:

• Cream 2 cups
• Icing sugar 2 oz
• Vanilla essence 1/2 tsp

For Soaking Sponge:

• Evaporated milk 1/4 cup
• Condensed milk 1/4 cup
• Milk 1/4 cup
• Chocolate syrup 1/4 cup

Milk Chocolate Icing:

• Cream 300 gm
• Milk chocolate 400 gm
• Nutella 3 tbsp
  

Method:

1. Grease two 9 inch pans.
2. Sieve flour, cocoa powder and baking powder.
3. Beat eggs very well, gradually adding the sugar, add vanilla and gently fold in the sieved flours.
4. Bake for 20-25 minutes.
5. Cool, cut each in 2 layer.
6. Mix together evaporated milk, condensed milk, chocolate syrup and milk.
7. Set aside for soaking sponge.
8. For filing: Beat cream, add in the essence and icing sugar.
9. For the icing: Heat cream, add chopped milk chocolate, cover and leave for a few minutes, mix well.
10. Add nutella, mix well, bring to room temperature, beat and refrigerate, again beat and refrigerate.
11. To assemble the cakes: Put one on a serving platter, moisten with soaking liquid, using a palette knife spread lavishly with the whipped cream, cover with the second layer and repeat with the soaking liquid and whipped cream.
12. Decorate top and sides with the milk chocolate icing.