Swiss Chocolate Cream Cake by Shireen Anwer

Ingredients:

• Flour 2 cups
• Caster sugar 2 cups
• Coco powder 1 cup
• Baking soda 2 tsp
• Baking powder 1 tsp
• Salt 1/2 tsp
• Eggs 3
• Hot coffee 1 cup
• Butter milk 3/4 cup
• Hing curd 1/4 cup
• Oil 1/2 cup
• Vinegar 1 tsp
• Vanilla essence 1 tsp

For Chocolate Cake Frosting:

• Chocolate chopped 1 cup or 200 gm
• Scald cream 3/4 cup
• Chocolate ovaltine 3 tbsp
• Icing sugar 3 oz
• Whipped cream 400 gm

Method:

1. Mix flour, coco powder, baking powder and baking soda and strain it.
2. Now beat oil, caster sugar, eggs and vanilla essence in bowl.
3. Then add dry ingredients and beat it.
4. Then put batter in 9 inch nicely greased round pan and bake in preheated oven for 45-50 minutes on 180 degrees C.
5. Then take it out and cool it.
6. For icing: Mix 3 tbsp chocolate in 3/4 cream, make ganache and cool it.
7. Now beat it on low speed.
8. Then add 400 gm cream and mix 3 oz icing sugar.
9. Then spread on cake and do icing.