GETTING READY

Preheat your oven to 180 C.

MAKING

In a mixing bowl, add in the plain flour/maida, sugar, cocoa powder, corn flour, baking soda and mix well.

In another bowl, add the oil, milk, instant coffee, vanilla essence, lemon juice and mix well.

Add the wet mix to the dry and give it a whiz. Now transfer this to a 7" Greased Cake tin and bake for 30-35 mins in a preheated oven at 180 C.

For Ice Cream: In a bowl add the cream and whip it to stiff peaks, now add the condensed milk and whip well then goes in the powdered sugar and mix well.

Add the milk and vanilla and make sure everything is well mixed, pop this in the freezer for 5 hours.

Take the cake out of the tin and slice it into 3 layers also level the top using a long serrated knife.

Place some cling wrap or aluminum foil at the bottom try of Spring Form Tin/Loose Bottom Tin. Now keep the first slice of the cake then ⅓ of the semi frozen ice cream, then cherries. Place the second layer and repeat the process.

Now comes the third layer after the third layer add the remaining ice cream and pop this back in the freezer for a minimum of 6 hours.

After its frozen hard loosen the ice cream cake from the tin using a knife and take it out on a turn table or a plate.

Now spread whipped cream all over the cake, As quickly as possible. Sprinkle the choco shavings.

Pop back in the freezer for 30 mins then take it out and spread more cream to cover the chocolate shavings.

For lace, take a butter paper and cut it in the appropriate size of the sides of the cake tin. Now make any design on that using melted chocolate.

Take it and place it on the sides of the cake. Now peel the butter paper.

Pipe border in the bottom. And place a edible sheet or sprinkle more chocolate on top and make a border on top as well.

Refrigerate for another 2-3 hours.

SERVING

Slice and serve the cake cold . It would make your special occasion even more special!

NOTES

For White Chocolate Ganache: Take 200gm Chocolate and keep it in a bowl. Heat 100ml cream and add the cream to the chocolate and leave it for one minute. Now stir well. Once all combined and smooth, cover and refrigerate for 4 hours. Now take out and whip it, transfer to piping bag and use as required.