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CSS Practice Design a page using HTML and CSS for Chocolate Banana Cake recipe below: Chocolate Banana Cake Ingredients 13/4 cups (230 grams) all-purpose flour 3/4 cup (75 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed) 11/2 teaspoons ( 6 grams) baking powder 11/2 teaspoons ( 6 grams) baking soda 1/2 teaspoon ( 2 grams) salt 13/4 cups ( 350 grams) granulated white sugar 2 large eggs, at room temperature 1 cup (250 grams) mashed ripe bananas (about 2 large bananas) 1 cup (240 ml) filtered water or coffee, at room temperature 1/2 cup (120ml) milk, at room temperature 1/2 cup (120ml) corn, vegetable, safflower, or canola oil 11/2 teaspoons ( 6 grams) pure vanilla extract Chocolate Ganache: 8 ounces (225 grams) semisweet or bittersweet chocolate, cut into small pieces 3/4 cup (180ml) heavy whipping cream (cream with a 3540% butterfat content) 1 tablespoon ( 14 grams) butter, cut into small pieces Instructions For the Chocolate Banana Cake: Preheat your oven to 350 degrees F ( 180 degrees C ) and place rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, a 913 inch (2333cm) pan. Line the bottom of the pan with parchment paper. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. In another large bowl, whisk the eggs. Then stir in the mashed bananas, water (or coffee), milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter is quite thin.) Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache. For the Ganache Frosting: Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth, then let stand at room temperature until the Ganache has completely cooled (can also place in the refrigerator). Then with a hand mixer or wire whisk beat until soft and fluffy. Spread the Ganache on the top of the cake. Serves about 14 - 16 people. Read more: https://www.joyofbaking.com/ChocolateBananaCake.htmlHixzz7txe7m7DF Follow us: @joyofbaking on Twitter | joyofbaking on Facebook View comments on this recipe on YouTube: https://youtu.be/8YFkEYBG3IY