INGREDIENTS & PROCESS:
1 CUP FLOUR / MAIDA
2 TBSP COCOA
1 TSP BAKING POWDER
½ TSP BAKING SODA
¾ CUP POWDER SUGAR
MIX
¼ CUP YOGURT
¼ CUP OIL
½ CUP MILK
MIX THE DRY INGREDIENTS
MIX WELL
BRUSH OIL ON HEART SHAPE MOULD
POUR THE BATTER
FIRE UP THE STOVE (MED. LOW FLAME)
PLACE A CURRY PAN
PLACE A WIRE STAND INSIDE
PRE-HEAT FOR 5-7 MIN.
PLACE THE MOULD INSIDE
*COOK FOR 35-40 MIN. IN MED. LOW FLAME
CAKE IS READY, COOL COMPLETELY
REMOVE FROM THE MOULD
3 TBSP FLOUR OR CORN FLOUR
1 TBSP COCOA
3 TBSP SUGAR
1 CUP WATER
COOK UNTIL THICKER
KEEP FOR COOL DOWN & SET
COVER THE CAKE WITH ICING
KEEP IN FRIDGE FOR 20-25 MIN. (WITH LEFTOVER ICING ALSO)
POUR THE LEFTOVER ICING IN ICING BAG
1-2 PIECES MILK CHOCOLATE
GRATE THE CHOCOLATE
SPREAD ON TOP