INGREDIENTS & PROCESS:
½ CUP OIL
½ CUP CONDENSED MILK
MIX
1 CUP ALL PURPOSE FLOUR
½ CUP POWDER SUGAR
½ CUP COCOA
1 TSP BAKING POWDER
½ TSP BAKING SODA
SIEVE
½ CUP MILK
MIX WELL
POUR ½ PORTION BATTER IN MOULD
2 CUP HOT BOILING WATER
PLACE THE MOULD
COVER WITH FOIL
STEAM COOK IN MEDIUM HEAT FOR 10 MIN.
100gm CREAM CHESSE
¼ CUP POWDER SUGAR
2 TBSP CUP CONDENSED MILK
MIX WELL
1 TBSP LEMON JUICE
MIX
1ST CAKE LAYER IS READY
POUR THE CREAM CHESSE LAYER
COVER WITH FOIL
STEAM COOK IN MEDIUM HEAT FOR 10 MIN.
CREAM CHESSE LAYER IS READY
POUR THE LEFT-OVER CAKE BATTER
STEAM COOK IN MEDIUM HEAT FOR 10 MIN.
WHOLE CAKE IS READY, COOL COMPLETELY
REMOVE FROM MOULD
CUT THE SIDE PARTS
POUR CHOCOLATE GANACHE
SPREAD SOME CHOCOLATE CHIPS