Condense milk:400gm / 1 tin
Melted Butter: 100gm
Whole wheat flour:125gm
Drinking chocolate powder: 5 table spoon
Coco powder: 1 table spoon
Baking powder: 5ml/1 tea spoon
Soda bi carbonate: 2.5ml, 1/2 tea spoon
Salt: 1/4 tea spoon
Coffee powder:1/2 tea spoon
Boiling water: 25ml
Warm milk: 175ml
Sugar: 1 table spoon
Vanilla essence: 1 table spoon
Cashew nuts: roughly chopped 1/2 cup
Before mixing any ingredients, prepare following so mixing will be quicker and preheat over on 180 degree c for 15 minutes and adjust the oven tray in middle.
Melt the butter just to room temperature.
Open the condense milk tin.
Mix both flour and chocolate powders and sieve once or twice.
Dissolve coffee in water add milk and sugar and let sugar melt in it.
Grease baking tray and dust it with flour. Remove excess flour.
In a large mixing bowl add butter and condense milk. With a whisk mix it well.
Mix until butter is fully blended in condense milk.
Slowly add flour and chocolate powder and with spoon give it a good stir.
Add salt, baking powder, soda bi carbonate and mix with spoon.
Add vanilla essence.
Add coffee and milk solution to the batter. Slowly whip it and allow the batter to get smooth.
Do not over whip. Just enough until the lumps are gone. Mix cashew nuts and give it a final stir.
Pour mixture onto baking tray and spread it evenly. Tap the tray gently from the bottom to level the mixture.
Place the baking tray in middle of pre-heated oven.
Baking time: 10minutes on 180, there after 160 until its cooked. For my size of tray it took 20minutes on 160. In total 30minutes.
After 30minutes check the cake by inserting toothpick and it should come out clean.
Allow cake to cool off for at least one hour. Cut them into pieces and enjoy :).
You can store it for upto 7days.