Chocolate cake

Ingredients.

150 gm. maida/all purpose flour 
100 gm. powder sugar
125 ml. curd
2 tbsp coco powder
1/4 tsp vanila essence/ rum essence
2 tbsp refind oil/butter
1 tsp baking powder
1/2 tsp baking soda
1 tsp vinger

method:

FOR OVEN

mix sugar and curd.add baking soda baking powder and vinegar again mix it well. Now add essence cocopowder n maida slowly in three parts,keep mixing.lastly add oil/butter.pour in tin n bake it in cooker or in oven at 180 dgree for 20 to 25...

FOR COOKER

first preheat cooker for 1 mins...then fit a stand or steel ring in it....after it keep tin on stand ....cover cooker without whistle....make it on low flame ..for 40-45 mins...after it check it with tooth pick ..if its clear...your cake is ready

  

FOR SUGAR SYRUP:

200ml water
1/3 cup sugar

METHOD:

combine the sugar n water in a non stick pan n cook on a medium flame for 4 to 5 minutes,while stirring occasionally.remove from the flame n keep aside.

HOW TO PROCEED:

place the chocolate cake on a turntable or plate and slice it horizontally in to 2 equal layers.keep aside.place the bottom layer of the cake on plate n soak it with 2tbsp of the soaking syrup.spread 1 cup of whipped cream evenly on the soaked layer of the cake with the help of a spatuala.repeat 1 more layer on the top n soak it with the remaining syrup.spread the remaining whipped cream evenly on top n at the side of the cake with the help of a spetula.sprinkle 3/4 cup of the chocolet curlson the top of the cake.gentelly pat the remaining 1/2 cup of chocolet curls evenly along the sidesof the cake n decorate withthe.  whipped ceram flowers..refrigerate till use...