White Chocolate Cake

Preheat oven to 180°C.

Grease, dust and line two 6″ tins.

In a bowl mix together chocolate, water, oil, sugar and vanilla.

Heat in oven on stove until the chocolate melts.

Let it cool.

Mix together maida, baking soda and baking powder.

Add warm chocolate mixture and whisk until you get a lump free smooth batter.

Add curd and whisk to combine.

Divide the batter between two tins, level and tap on counter.

Bake for 25 – 30 minutes or until a tooth pick inserted comes out clean.

Flip it onto a wire rack, remove pan and lining paper and allow it to cool.

Wrap in two or three layers of cling wrap and refrigerate until use.

Whip cream until soft peaks form.

If using unsweetened dairy cream, add in the icing sugar and whip.

Trim the top of the cake with a bread knife.

Coat both the cakes with the syrup.

Apply a little amt of whipped cream on cake board and place a cake on it.

Add whipped cream and spread it evenly with a spatula.

Now place the second cake on top.

Apply some cream and seal the gap between layers.

Plain the cake with spatula.make flowers on top dust golden dust over it.

Refrigerate the cake for 30 minutes.