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Absolutely, go for it.

@jessielwsn it works great with all kinds of spirits... So glad it came out good for you. Much appreciate the feedback. ❤🙏

😊😊 yes this is definitely one of the best cakes ever.... Hope you do decide to take it on..

@@ChocolateTherapybyNishi yes, it has a flavour of coffee, cream and almonds, combination of coffee and cream is awesome, taste🤩🤩🤩

I am so glad to hear that... Enjoy the cake... 😊😊

@@ChocolateTherapybyNishi ya today i had it, 2pieces... So delicious, i fallen in love with that cake kind off😁

Hahaha, yes this cake deserves the kind of emotion... 😁❤

@Maheer, thank you, i am so glad this helped you. ❤

Sure thing... Will post one soon.

You can substitute eggs with flax eggs. For each just mix 1 tablespoon of flax powder with 2.5 tablespoon of water. Keep it aside for 5 minutes and add. Double that for 2 eggs.

Thank you so much @Prathibha ... So glad you liked it.

@Nay hello, yes i used your everyday vegetable oil in the recipe.

@@ChocolateTherapybyNishi thanks and is the egg large too?

@Nay i would say a medium, which would be anywhere between 55-60gms . Here in India we dont often find the large ones. But i do make sure not to use the really small ones that are like about 40-50 gms.

@Elizabeth that's so great. Enjoy the cake ❤

Hello Joseph. I have mentioned the cup measurements in the description box below the recipe, but here they are again for you. Flour - 1 1/2 cups (180gms) Sugar - 1 cup (200 gms) Brown Sugar - 1 cup (200gms) Cocoa - 3/4 cup (75 gms) Icing sugar - 1/2 - 3/4 cup (65-95 gms) I used a full cup of icing sugar to realise latet it became a bit too sweet. So i suggest start with half a cup and gradually keep adding according to your taste.

@@ChocolateTherapybyNishi m

@Linnet 1 cup buter is 227 grams.

@@ChocolateTherapybyNishi thank u

@Sumitra you can 1/4 cup of curd or make a flax egg, for that mix 1 tablespoon ground flaxseed with 2.5 tablespoons of water and leave for 5 minutes on the counter, and then use it as a egg substitute.

@Sam, hello. Yes i used caster sugar in the cake and icing sugar in the cream.

@Ruben im so glad it helped you. 🙏❤

@Hanan im so glad this helped you. Hope it turned out well for you. Much love.

@Devanshi , i prefer to use unsalted butter when baking, that way you can control how much salt to add to the dry ingredients.

Hello Gauri, This cakes alone roughly weighed about 1 kg.

@Neelam , thank you so much. Whenever whipping cream, have it chilled before starting and the beaters that you are using and the bowl have them in the freezer for at least 15 minutes before whipping. That should ensure that it whips to stiff peaks, also you can use a little bit of powdered sugar to stabalise it. If at any point you feel that it is not whipping, put it in the freezer for a few minutes and start again. Hope this helps.

@Madeha , thank you for liking the video and i am glad it helped you. Proper tools is the key to perfect cooking/baking. If you need any more help, please get in touch. Much love.

That could possibly be the work of the temperature of your oven or over mixing the batter.

Sometimes when you use alot of baking powder

Hello Hazel, you could use super fine sugar, but make sure your chocolate is hot to melt it, otherwise you will have a gritty texture on top and biting into sugar is not that great.

You mean like in a pressure cooker ? Sure.. I guess that should work. I have personally never baked a cake other than in a oven, but give it a try... Don't see a reason why it shouldn't.

@Aman, thank you so much. I hope you tried it and loved it... 🙏❤

@Rufina Menezes this cake bakes super soft and moist. Baking the full recipe into 1 7" tin would not be advisable, as it would be alot for 1 tin and will most likely spill over or create a unwanted dome on the top which you will have to cut off. Baking in 2 6" tins gives you just the right height. You can slice them each into 2 if you wish to have more layers and cream in between.

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Chocolate Therapy by Nishi po

Hello @Prince Shadrak, the best temprature to bake any kind of cake would be anywhere between 350 - 375 F and the time really depends on the kind of cake you are baking, where cupcakes take the least amount to bake , to loaf cakes the most. So time would really vary depnding what you are baking.

@Pralima Arun, the recipe along with the method is mentioned in the description box below the video. 🙏❤

@jacksparrow im not much of a wine person, my husband suggested Carlo Rossi. Im sure there are other goos brands out there. But definitely go in for a red wine, a tiny bit sweet.

@RipaBegum you are most welcome. Im glad it helped you. ❤

@vlogvlog lol you will most definitely feel the wine, but not so much to gwt tipsy. For that i suggest having a glass or two along with the cake, that might help 😁

@@ChocolateTherapybyNishi this is great! Thanks for sharing. Im definitely trying this. ❤

Yes please. Let me know how it goes.