Pour the soft drink in an empty ice cube tray. Fill the tray to make 4-5 cubes. Freeze.
Preheat the oven to 250°C.
Mix the flour, coco and baking powder together and sieve it 2-3 times. Keep aside.
Crack the eggs and separate the whites and the yolks and keep them in separate bowls. Make sure that the whites don’t mix with the yolks.
Beat the egg whites with an electric beater thoroughly and create a meringue so that it is light and fluffy.
Keep aside half of the meringue in a different bowl.
Add the sugar to the other half of the meringue one spoon at a time and beat it.
Now on to the egg yolk- Beat it.
Add the salt, lemon juice and lemon grind to the mixture. Stir and add the vanilla essence.
Add the yolk mixture to the meringue mix. Fold steadily clockwise.
Keep folding and as you fold, start adding the flour one tablespoon at a time.
Make sure not to fold too fast lest the meringue becomes watery.
After you are done mixing, add the other half of the meringue that you had kept aside earlier.
Prepare the baking tray by placing greasing paper to the base of the tray, cut to its shape. Also place greasing paper to the inner sides of the baking tray. Make sure the height of this paper is twice that of the baking tray. This will allow the cake to rise freely later on.
Grease the paper with ghee.
Pour the cake mixture into the baking tray and set it properly.
Pour one teaspoon of ghee on top of the mixture
Place the baking tray with the cake mixture into the oven
Set the temperature to 160°C and bake for 20 minutes.
Take the cake out and poke it with a fork or knife to check if it has cooked fully. It should be fluffy and fully risen.
Now transfer the cake on to a tray carefully. Cut horizontally so make 2-3 layers of the cake. You can use a thread of a sharp flat knife to cut.
Carefully place the layers on separate trays.
Melt the chocolate bars with milk in a micro oven. The liquid formed should not be too thick, but rather fluid.
Pour the chocolate mix on to the cake layers. Press slightly with hand on the cake so that mixture soaks well inside the cake. Allow the chocolate cake to cool down.
Peel the mango. Cut it into slices. Squeeze the slices to collect the mango extract. Filter the extract and press with a spoon to allow the extract to come out clean.
Crush the soft drink ice cubes.
Beat the butter while adding the icing sugar, one teaspoon at a time.
After adding all the sugar, add the crushed ice cubes and continue to beat. The cream will become thick and fluffy.
Add the mango extract, and beat continuously. Initially, the mango extract and cream will not mix well. You have to beat continuously to bring the cream to a fluffy light golden color. The cream is ready.
Now spread the cream on the cake layers. Place the cake layers on top of each other. Decorate accordingly.