Eggless Chocolate Litchi Cake

All purpose flour(maida) – 2 cups
Milk Powder – 1 cup
Powdered Sugar – 1 1/2 cup
Butter – 1 cup
Cocoa Powder – 3 tbsps
Baking Powder – 1/2 tsp
Baking Soda – 1/2 tsp
Milk – 2 cups
Vanilla essence – 1/2 tsp
Canned Litchi – 1 tin
Fresh Cream – 250gms
Chocolate Vermicelli – as required
Choco Beans – as required

Method:

1. Sieve maida, cocoa powder, baking powder, baking soda and milk powder 2-3 times.
2. In a large mixing bowl, take butter, 1 cup powdered sugar, vanilla essence and beat well until it is fluffy and starts forming small peaks.
3. Mix milk powder in milk and and mix well so that there are no lumps.
4. Add this to beaten butter-sugar mixture.
5. Add sieved maida and mix well.
6. Beat this cake batter adjusting its consistency(pouring consistency)by adding
milk if required.
7. Pour this into a cake mould a bake the cake at 180 degrees C for about 40-45 minutes in a preheated oven.
8. To check if the cake is baked enough, insert a toothpick. When removed it should come out clean.
9. In a mixing bowl, add fresh cream, 1/2 cup powdered sugar and beat well.
10.Slice the cake horizontally.
11.Place one slice on a mesh and pour the litchi sugar syrup over it.
12.Hold it in the mesh until all the excess syrup gets strained.
13.Place this on a flat board/plate.
14.Spread a layer of beaten cream and top it with a layer of litchi pieces.
14.Repeat the same for the other slice and place it on the litchi layer.
15.Spread the beaten cream all over the cake.
16.Top it with litchi.
17.Decorate with chocolate vermicelli and choco beans.
18.Refrigerate.