Chocolate cake with cream frosting and lace collor

Ingredients:

2 cup flour,
2 eggs,
2 cup granulated sugar,
1/2 cup oil,

2 teaspoon baking powder,

1 cup buttermilk,

3/4 cup Luke warm water
1/3 cup coco powder,
1 teaspoon vanilla essence,
Pinch salt.

For  frosting:
600 ml fresh cream,
4 tablespoon icing sugar.

Chocolate lace collar:

100 gm chocolate,
Piping bag,
Parchment paper.

Directions:

Sift all dry ingredients and set aside then beat eggs with sugar until foamy then add vanilla, oil and buttermilk and again beat well until all incorporated. Now mix dry ingredients with wet ingredients with spatula and fold gently until all mix well. Now add hot strong coffee and mix with spatula until all combined . Grease cake pan and bake the batter at 160 degree for 35 to 40 minutes or until tooth pick comes out clean. Now invert cake on wire rack and let it cool completely.

Directions for frosting:

Whipped cream until stiff peaks foam than add icing sugar and again whipped .

Assembling the cake:

Cut cake into four layers than frost each layer with fresh cream and then frost all cake with cream.

For chocolate lace collar:

Put chocolate in piping bag than microwave it until it gets melt than pipe as your desired design on parchment paper and than wrap it around the cake and freeze for 10 minutes after that pull off the parchment paper from the cake and your chocolate lace collar is ready....

Happy baking....