For The Cake Layers:
Flour/ Maida-250 gm
Condensed Milk-1 tin/ 400 gm
Baking Soda-1 tsp
Baking Powder-2 tsp
Vanilla Essence-1 tsp
Cocoa Powder-1 tbs
Instant Coffee Powder-1 tsp
Pink Food Colouring- a few drops
For The Jam Layer:
Fruit Jam-1/2 cup
For The Chocolate Layer:
Bitter Sweet Chocolate Slab-350 gm
1. Preheat oven to 175C.
2. Cream together butter and condensed milk until smooth.
3. Mix flour, baking powder and baking soda in a bowl.
4. Add milk and vanilla essence to the butter mixture and mix well.
5. Add the flour and mix gently until incorporated.
6. Divide it into three equal portions. I measured the batter and divided them.
7. Butter a 8″ square pan, line with a butter paper with extra paper on the sides ( it will make the removing of cake easy) and butter the paper again.
8. Pour one portion of the batter (which is plain) into the pan and bake for 15 minutes or until a tooth pick inserted comes out clean.
9. Remove the cake from pan by lifting the paper out.
10. Cool on wire rack. Flip the cake on to the rack and remove the paper.
11. Now line the tin again with a butter paper.
12. Add a few drops of food colouring to one portion of the batter and mix well.
13. Pour this into the prepared tin and bake until done.
14. Remove from tin, cool, remove the paper and cool completely.
15. To the remaining portion of the batter, add the cocoa powder and coffee powder. Mix well.
16. Line the tin and butter it, pour the chocolate batter and bake until done.
17. Remove from oven, cool, remove paper and cool completely.
Assembling The Cookie:
1. Now place the chocolate layer on a butter paper lined tray.
2. Add 1/4 cup of jam on it and spread it evenly on the cake.
3. Now place the pink cake and add the remaining jam on it.
4. Spread it evenly and place the yellow cake on it.
5. Now place a butter paper on top, place a tray on it and place some thing heavy on it.
6. Leave this arrangement for 10 minutes. This is to make the layers even.
7. Now melt 1/2 the chocolate in a double boiler.
8. Pour the melted chocolate on top of the cake and spread it to an even layer.
9. Place it in fridge so that the chocolate sets.
10. Line another tray with butter paper, invert the cake upside down so that the chocolate layer goes to the bottom and the chocolate cake comes to the top.
11. Now melt the remaining chocolate, pour on the cake and spread it.
12. Refrigerate until slightly firm.
13. Trim all the edges, cut into small rectangles and now refrigerate until set.
14. Enjoy the cookie.
Logo courtesy : Preeti
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