Chocolate Velvet Cake

Velvety smooth in touch and taste.

Preparation Time: 20 min.
Cooking Time: 20 min.
Serves 6 to 8.
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For the cake
1 three-egg fatless chocolate sponge cake mixture
1 tsp vanilla essence

To be mixed into a soaking syrup (for the cake)
1/3 cup water
3 tsp powdered sugar

Other ingredients
200 gms (7 oz.) fresh cream
3 tbsp powdered sugar
50 gms grated chocolate
1 tsp butter
2 tbsp chopped walnuts (akhrot)

For the cake

1. Add the essence to the cake mixture. Pour into a well-greased and dusted 200 mm. (8") diameter tin and bake in a hot oven at 200 degree C (400 degree F) for 15 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch.
2. Cool the cake and divide into 2 parts horizantally.
3. Sprinkle the soaking syrup on both the cake parts.

How to proceed

1. Beat the cream with the sugar until thick.
2. Spread a little sweetened cream over one cake part and put the other part on top. Spread the remaining cream on the top and sides.
3. Melt the chocolate with the butter and 1 teaspoon of water on a slow flame. Trickle this melted chocolate all over the cake.
4. Sprinkle walnuts on top.
5. Cut into slices and serve cold.