Chocolate Cake Pudding
Ingredients
- 1 Cup All purpose flour
- 3 Tbsp Coco powder
- 1 Tsp Baking powder
- 1/2 Tsp Baking soda
- 3/4 Tbsp Sugar
- 1/2 Cup Oil
- As required Salt
- 2 Cup Whipped cream Sweetened
- 2 Nos. Eggs
- 1 Cup Chocolate(Dark Compound)
- 10 Pc Cashew nut
- 10 Pc Almond
- 1 Tsp Coffee powder
Instructions
- Pre heat a non stick kadai or saucepan for 10 minutes in medium heat. Then take a large bowl, strain all purpose flour, coco powder, baking powder, baking soda, coffee powder and salt.
- Mix it well and keep it aside.
- In a mixie jar add egg, oil, vanilla essence, sugar and blend well.
- Convert it into a bowl, and add the flour mix little by little and mix gently.
- Then add milk and mix slowly.
- Now take the cake tin and pour the batter and tap it.
- Bake the cake in medium temperature for 35-40 minutes or until done in the khadai.
- Crush almonds and cashew nut.
- Arrange the cake pieces in a pudding tray and add sugar syrup.
- Spread crushed almonds and cashew nuts.
- Spread Whipped cream on top of it
- Melt the chocolate compound to a thick syrup by double boiling. Pour chocolate syrup and garnish it with almond pieces for a colorful contrast. Refrigerate for 6 hours. Chocolate Cake Pudding is ready.
Notes
You can visit this link Creamy Boost Pudding. You can also visit this link Carrot Milk Pudding.
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