Chocolate Fresh Cream Cake

Now this was my first attempt to make a Chocolate Fresh Cream Cake (my friend actually taught and helped me to do it last Friday). Just wanted to share the recipie with you all..

175 gms mida
25 gms cocoa powder
200 gms sugar (plus 3 tablespoons of sugar diluted in water to wet the cake)
6 eggs
a pinch of baking powder
100 ml cooking oil
15 gms cake gel (available in wholesale bakery product store)
A very large helping of fresh cream for icing the entire cake
Chocolate shavings, sliced cherries, strawberries, gems or sugar balls for decorating the cake.
Few drops of essence

Sift in 175 gms of mida along with 25 gms cocoa powder and a pinch of baking powder and keep this aside. Put 200 gms of sugar in a bowl and add one egg at a time blending well with an electric blender. Once you have added all the eggs and the sugar has melted add 100 ml of cooking oil and 15 gms of cake gel (this makes the cake spongy) and blend further. Now mix the flour in this batter and pour into a cake tray that has been greased well with butter. Don't forget to put butter paper at the bottom of the tray or else your cake might stick to the bottom. Bake in your baking oven for about 30 minutes.

When the cake is done (you can check by inserting a knife into the cake and the batter should not stick to it - just like you check to see if idlis are done), remove it from the tray and slice across in half. Allow to cool for sometime. Take 3 tablespoons of sugar and dilute it in about one tumbler of water. Sprinkle this sugar syrup on both the halves of the cake so that the entire cake gets wet (not dripping of course). Now whip the fresh cream in a bowl till it becomes a foamy like substance and smeer evenly on top of the bottom half of the cake. Once this is done place the top half on the cream and then coat the entire cake with the remaining cream, spreading it evenly all over the cake.

You can top the cake with chocolate shavings and sliced cherries, strawberries or gems. My friend used small coloured sugar balls to coat the entire cake. Once the cake is done you can keep it in the freezer but make sure to remove it 1/2 hour before you actually want to eat it.

Believe me it was such a yummy cake that it finished in a jiffy.

I think I got the entire procedure here for you. Now someone please try it out and tell me how it comes