INGREDIENTS & PROCESS: ½ CUP OIL ½ CUP CONDENSED MILK MIX 1 CUP ALL PURPOSE FLOUR ½ CUP POWDER SUGAR ½ CUP COCOA 1 TSP BAKING POWDER ½ TSP BAKING SODA SIEVE ½ CUP MILK MIX WELL POUR ½ PORTION BATTER IN MOULD 2 CUP HOT BOILING WATER PLACE THE MOULD COVER WITH FOIL STEAM COOK IN MEDIUM HEAT FOR 10 MIN. 100gm CREAM CHESSE ¼ CUP POWDER SUGAR 2 TBSP CUP CONDENSED MILK MIX WELL 1 TBSP LEMON JUICE MIX 1ST CAKE LAYER IS READY POUR THE CREAM CHESSE LAYER COVER WITH FOIL STEAM COOK IN MEDIUM HEAT FOR 10 MIN. CREAM CHESSE LAYER IS READY POUR THE LEFT-OVER CAKE BATTER STEAM COOK IN MEDIUM HEAT FOR 10 MIN. WHOLE CAKE IS READY, COOL COMPLETELY REMOVE FROM MOULD CUT THE SIDE PARTS POUR CHOCOLATE GANACHE SPREAD SOME CHOCOLATE CHIPS