Ingredients:

• For the cake: 3/4 cup – Butter
• 3/4 cup – water
• 3 – Egg whites (beaten separately till peak)
• 3 – Egg yolks
• 2 cups – castor Sugar
• Sieve together: 1 tsp – baking powder
• 1/2 cup – cocoa powder
• 1/2 tsp – baking soda
• 2 cups – superfine flour
• Dissolve in coffee water: 1 tsp – instant coffee
• 1 tbsp – hot water
• 1 tbsp – Milk
• 1 tsp – vanilla essence
• For the chocolate fudge topping: 3/4 cup – warm water
• 1/2 cup – cocoa powder
• 2 – Egg yolks
• 1/2 tsp – cornflour
• 1/2 tsp – salt
• 1 cup – evaporated Milk
• 1 tsp – vanilla essence

Method:

1. Cream butter and sugar until light and fluffy.
2. Add in egg yolks one by one and beat in slowly.
3. Mix in milk, essence and coffee mixture. Add in flour alternatively with water and fold in.
4. Finally fold in the egg whites.
5. Pre heat oven 180 degree and bake the cake for 35-40 minutes.
6. Insert a skewer in the center of the cake, if the skewer comes out clean the cake is done. Leave the cake to cool. You can use a chiffon cake pan or a normal cake pan to bake the cake.

Recipe courtesy of Sudha