Ship Cake 40 KG | How To Make Easy & Quick CAKE

EGGFREE CHOCOLATE TRUFFLE CAKE
Ingredients
1.5 CUPS MAIDA
¼ CUP COCOA POWDER
1 TSP BAKING SODA
1TSP COFFEE POWDER
½ TSP SALT
1 CUP SUGAR
1/3 CUP OIL
1 CUP WATER
1TBSP LEMON JUICE
1 TSP VANILLA
SIFT ALL THE DRY INGREDIENTS INTO ONE BALL. MIX WELL. TO IT ADD THE WET INGREDIENTS ONE BY ONE. MIX TILL INCORPORATED. DO NOT OVER MIX.
POUR INTO 2 8 INCH BAKING PANS AND BAKE AT 160C FOR 30 MINS
FOR THE FROSTING
150 GRMS AMUL CREAM
300 GRMS DARK CHOCOLATE
1TBSP BUTTER
I used 18 batches of this.
Heat the cream in a saucepan or microwave till simmers, add the chopped dark chocolate. Mix till fully melted. Chill in fridge till set and spreadable.
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[@tanisallinonechanell5099]

jus awesome the way u explain each n evry detailing

[@vatsalnarang1632]

Maria u are so so creative 😍💕 The cake's look has left me speechless!

[@adoniyaacademy]

Thank u so much

[@user-sq3fl5cz9c]

Hello maam , really like your cake
Aap ka hard work aap ke cake s ki design me Nazar aata hai

[@adoniyaacademy]

Thank you so much! So kind of you :)

[@pari2_2]

Just wow

[@adoniyaacademy]

Thank u !

[@Muby1994]

Is it 4 sale

[@tanisallinonechanell5099]

can we store the vanilla sponge n other base cakes n keep it in fridge or freezer

[@adoniyaacademy]

Yes u can refrigerate or freeze. Just make sure u cling wrap it well so they are well covered. Else they will dry