Wednesday, February 06, 2013


125 gms butter (room temp.)
100 gms icing sugar
200 gms sugar
160 gms flour
30 gms cocoa powder
1 tsp baking soda
1/2 tsp baking powder
25 gms grams dark chocolate grated
1 tsp vanilla essence
2 eggs ( room temp.)
1 cup milk (room temp.)

1.  Preheat Oven to 180 deg C. Grease a 5 inch deep  round or
     square pan. Line the base with butter  paper.
2.  Beat butter and sugar till light and creamy approx. 5  minutes. 
3.  Mix the flour, cocoa, bicarb, baking powder. Pour  it slowly
       in the sugar and butter mixture. Beat until smooth. 
4.  Add the eggs one by one then mix in the milk.
5.  Add vanilla essence. Mix well.
6.  Pour the mixture into the prepared baking tin.  Bake for 40   
     minutes or until skewer comes out clean. 
7.  Let the cake stand in the tin for 5 minutes now turn it on wire
     rack & cool. Sprinkle Icing sugar. Decorate it with Choco 

For Choco Leaves :

50 gms of grated white or dark chocolate as you like

1 tsp unsalted butter.
Fresh rose leaves , washed and dried.

Melt the butter and chocolate in a small glass bowl in the microwave for 20-25 seconds. (Note : Keep this melted chocolate glass bowl in another bowl of little boiling water to keep the chocolate in melted stage or else it will harden).
Take a  new painting  brush with thick bristles, dip in the chocolate and apply on the leaves and leave it to dry in a tray covered with foil.
Peel the choco leaves once completly dry and use it to decorate.

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