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INGREDIENTS:

For the Cake:

• Hot Coffee Decoration: Mix 1 tsp of Dogwe Egbert Instant coffee with 1cup of Boiling Water .
• Yogurt Mix : Mix every 3 table spoon of stirred yogurt with 1 table spoon of water.

• Preheat the oven to 180 C . In a large mixing bowl , mix Self Raising Flour , Baking Powder , Baking Soda  & Granulated Sugar . Swift them well with a spatula and make a well kind in the center.
• Add the butter at room temperature , Hot coffee mix , Milk , Vanilla essence  & stirred yogurt one by one with regular mixing after each incorporation.
• Using an hand blender , wisk the mix for about 1-2 minutes until all the lumps are gradually gone.
• Grease the Cake tin with a lil butter and dust a bit of coco powder all around. Pour the cake mix in the tin  upto 3/4th and place it in the oven.  Remaining mix could be poured into a muffins mould.
• Bake for nearly 1h -1.10h until a wooden skewer inserted comes out neat. (My cake wasnt done in 30 minutes like most recipes said.)  Let it rest in the wire rack for a while( about 30 minutes) until the cake cools.This is a highly impatient period when we cant wait to see out results of our efforts.

• Heat the sauce pan filled upto 3/4 full of water in a medium flame and place another vessel over it.
• Add 2 tsp of butter and once it begins to melt , add  the broken chocolate pieces in batches and keep stiring until they all melt. Incorporate Creme fraiche and a couple of drops of vanilla essence and keep stiring for 30 seconds. Include the icing sugar and stir for another 2-3 minutes.
• Keep this indulgent frosting aside for 30 minutes (room temperature) until it cools a bit and starts holding itself.

• Carefully turn the cake upside down from the baking tin and place it in a large plate. Since I didnt use 2 separate cake tins , I had to carefully slice it horizontally with a large knife and keep it aside in another large plate. This gives us 2 layers. We will need aditional flat spatula's to move and lift the cake coz there is a tendancy to break.This procedure requires FRAGILE handling.
• Now over one of the cake layers , spread the frosting with a knife and allow it to flow in the sides.
• Gently and carefully place the second layer over the first . Pour the frosting all over the cake and gently spread over the top and sides.
• I didnt have any decoration... Wasnt prepared with it.. SO used  Dark Chocolate chips to do the decoration bit.. and  my Indulgence chocolate cake was ready to be served.
• Allow the cake to cool and settle and serve after an hour or the next day.
  

Cheers

• Wash the mango and scoop out the pulp from the mango from the spoon . This mango was kind of a big one ..Wouldnt say of the sweet varieties I have had... but definitely categorise to the mango clan :)
• Puree the mango using ur handblender or mixer.. make it up 11/4th cup + . I have used parts of canned mango for the puree tooo and saved few pieces of fresh mango for the topping!!
• Finally they made it up to 11/2 Cup. Alternatively you can use Mango puree.. Beat in the sugar into puree until the right sweetness is obtained. Since the mango puree wasnt very sweet , I have used 3/4th cup . The cake was mild in sweetness. If the puree is sweet enof , reduce the sugar accordingly. Beat in the vanilla extract and the oil .
• Onto another clean mixing bowl , bring together plain flour & baking powder . 
• Prepare the Ener- G mix , our egg replacer by bringing together : 1.5 Tsp and 2 Tblspn of water. Mix them well. Alternatively you could use 1/4th cup of yogurt or 1/4th cup of silken tofu beaten smooth.
• Egg lovers can use 1 Egg if you are not keen on getting eggless.
• Gradually add the mango puree mixture onto the flour mix and give it a good whisk in between additions. Add the whole puree in 3 batches. Now lets incorporate Ener-g mix with a good stir too.The batter was seemed quite thick , I have included 1/4 th cup of milk to give it a good consistency.Final good whizz and we are all set to pour the batter in the cake pan.
• Preheat the oven to 180 C . Grease a 8" cake pan and now pour the batter .Give the pan a good shake by gently tapping it on the counter. This enables the batter to be spread evenly. 
• Fingers crossed and I placed the cake pan into the oven. 30 min Up and the suface was slightly brown. Put through a skewer to check and we were all done !!! Voila...  
• Unlike most times , I kept myself patient and allowed the cake to cool in the pan itself after bringing them out in the oven. Got my limelight settings ready in the mean while and clicked pics of this yummilicious tea cake& everything that was surrounding.. My lil one seemed to be soo much co-ordinated with the color that I couldnt resist clicking.

• For decorations , I have dusted some icing sugar . Topped it with mango pieces and walnut bites . Serve the mango pieces on them only when ready to eat .This could make the cake soggy otherwise.
• Enzoy this lovely cake and do join me in welcoming our much awaited spring!!!!

Cheers

A great empire, like a great cake, is most easily diminished at the edges.- Benjamin Franklin 

• Preheat the fan assisted oven 180C. Lightly oil a large bundt tin and 2 min bundt tins set aside.
• Sift together dry ingredients –Flour , Baking Powder and Sugar .
• In a medium sized bowl ,add in oil ,vanilla extract , yogurt and give it a good whisk.
• Now incorporate one egg at a time and blend well again. Add all the condensed milk at a stretch and pulse the hand blender few times.
• Add the sifted dry ingredients and pulse until no traces of flour remain, about 10 times. Make sure the dry ingredients are incorporated well and a smooth batter is obtained.
• Transfer the batter to the prepared loaf pan. Bake until the top is dark golden brown and a skewer inserted in the centre comes out clean, about 40-45 mins. In case it does not come out clean , bake for some more time.
• Cool on a wire rack for a few minutes and then unmould.

• Prepare a lemon glaze by mixing icing sugar and lemon juice together. Make sure to mix well without any lumps. Pipe all the mixture into a zip lock bag and hold it tight .
• Snip off the edge to make a little hole . Pipe even lines over the cake and let it sit aside to set.
• Cut and serve with Tea or just like that …… However you like

 

• Separate the white and yolk from the egg.
• Melt the Butter at Room Temperature.
•  Prepare the hot Coffee Decoratation by mixing 1.5 Tsp Dogwe Egbert Instant Coffee Powder with 1 Cup of Water.

• Preheat the Fan Assisted Oven to 180 C. In a large Mixing Bowl , add Butter & Sugar. Beat them well using an electric mixer until really smooth.Now incorporate the yolk and beat well.
• Add the dry ingredients - Self Raising Flour , Baking Powder , Baking soda & coco powder followed by wet Ingredients - Hot Coffee decoratation & Milk  one by one with regular mixing after each incorporation.
• Beat the White separately until a rising peak is achieved . Now add the chocolate pieces after melting them in the microwave for a minute to the Egg White Mixture. Mix Well. Add this White Mixture to the large mixing bowl containing the rest of the ingredients.
• Using an hand blender , wisk the mix for about 1-2 minutes until all the lumps are gradually gone.
• 
  
• Grease 2 Sandwitch Cake tins of 21cms with a lil butter and dust a bit of coco powder all around. Pour the cake mix in the sandwitch tin upto 3/4th and place it in the oven. Remaining mix could be poured into a muffins mould.
• Bake for nearly 45minutes until a wooden skewer inserted comes out neat.  Let it rest in the wire rack for a while( about 30 minutes) until the cake cools.This is a highly impatient period when we cant wait to see out results of our efforts.

• Add all the chocolate pieces in a large microwave safe bowl and melt them in the microwave with regular stirring every 20 secs. By about 2 minutes everything will be melted. Incorporate the melted butter, fresh double thick cream, vanilla essence and icing sugar and stir until all lumps are gone.
• This Chocolate Fudge Frosting begins to hold itself right from the begining. Incase it gets a bit hardened because of cooling, just microwave for 30 secs to achieve the desired consistency.

• Carefully turn them upside down from the sandwitch tin over the large plate. Make sure they dont crumble.
• I did hurry a bit , so my cake from the large cake tin did crumble.(Moreover it was of the silicone variety).
• Traditional tins did the wonder.
• First decorate the cake drum . I dusted a bit of icing sugar all over and scrapped a few dark and milk chocolate pieces on them. Now place the first cake over it. Using a knife spread the Fudge Frosting all over the cake and in the sides. Dip Knife in Hot water inbetween spreads .It did help me .
• Gently place the second cake over the first.  Spread the Frosting all over and allow it to flow over the sides too. Using a clean knife , spread them neatly in the circumference of the cake.

• Preparare a mixture for the piping bag. Take a little of the mixture aside and add the icing sugar and mix them well . This mixture will be thicker than the frosting one. Fill the piping bag and draw lines all around the cake , just like I did.
• Add  chocolate crumbles at the tip of the cake to complete the cake drum.
• For the top decoration , use  a cheese knife and grate dark chocolate and plain chocolate alternatively in the sides to achieve curls & cover the cake. Decorate the edges with smarties .
• I chilled this cake for 2 days and put it out of the refrigerator few hours before the cake cutting.
• Enjoy this preparation of my birthday cake with your loved ones.

• Preheat the oven to 180C. Line 2  21cms sandwitch tins with butter paper.
• Break the chocolate into small pieces and tip it in into a microwave safe bowl .Drop in the butter, coffee granules and about 125 ml water . Melt them all in microwave for roughly 5 minutes stirring in between.
• Combine all the dry ingredients in a large mixing bowl. Beat the eggs in a bowl and tip the stirred yogurt + 1 tblspn of water. Slowly incorporate both the wet mixtures - chocolate mix and the egg mix into the dry ingredients and whisk until everything is well blended .A smooth  - running consistency should be achieved.
• Pour them into both the lines tins until 3/4th  and bake for about 1 hour - 1.15 hour. Make sure to give a dip in the centre inorder to avoid any bump forming in the centre.  Check with a skewer after 30 minutes and there after every 15 minutes to check if its done. If you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Allow it to cool in the tin and then carefully turn onto the wire rack and cool completely.
• Lets prepare the Ganache frosting inbetween the waiting time.Chop the chocolate into small pieces along with the hershey's chocolate syrup and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate mixture. Stir until the chocolate has melted and the mixture is smooth.

• Once the cake cools down completely , place the upside down cake onto the cake plate . Carefully & generously spread the frosting over the first cake .Allow it to settle before you sandwitch the second layer. I was quite in a hurry  and did it immediately.. This did reflect in the taste with the frosting reduced between the layers.
• Sandwitch the second cake with the frosting in between.Pour the rest of the ganche over the cake  letting it fall down the sides and smoothing to cover with a knife. Decorate with  white chocolate curls.