Using the same recipe (for the cake) as the previous post, I baked again, this time with different icing.
I made caramel chocolate ganache and decorated with chocolate covered raisins and dark chocolate chips.
for the ganache
150 g caramel hot chocolate
50 ml of thick cream (I used Amul Fresh Cream)
200 ml of milk
Boil the milk. As it boils, add the hot chocolate and keep stirring till the entire powder has dissolved. Add the cream. Stir well till you arrive at a thick, nice consistency. Let it cool.
Once your cake is baked and cooled, generously apply the ganache over the cake. Decorate!