Ingredients:
- For Cake:
- Maida: 2 cups (300 gms)
- Cocoa pwd (unsweetened): 1 cup (100 gms)
- Baking soda: 2 tsp
- Coffee: 2 tsp
- Vinegar: 1 tbsp
- Oil: 1/2 cup
- Boiling Hot water: 2 cups (500 ml)
- Sugar: 2 cups (400 gms)
- Salt: 1 tsp (optional- I usually skip this ingredient)
- Vanilla essence: 2 tsp
- For brushing:
- Non-dairy milk: 1/4 cup
- For Icing:
- Vegan butter: 1 cup
- Cocoa pwd: 1 ⅓ cup
- Icing sugar: 6 cups
- Non-dairy Milk: 2/3 cup
- Vanilla extract: 2 tsp
- Salt: 1/2 tsp (optional- I usually skip this ingredient)
Method:
- For cake:
- Preheat oven to 180 deg C.
- Grease two 8 inch tins or line with butter paper.
- In a bowl, add wet ingredients and mix together (water, oil, vinegar)
- Now add dry ingredients(coffee, baking soda, sugar, salt, cocoa pwd and maida). Mix dry and wet ingredients together properly ensuring there are no lumps.
- Add vanilla essence and mix again.
- Pour in both the tins and bake for 20-25 mins.
- Let them cool.
- For Icing.
- Slightly soften the butter on low flame or in microwave for 5-7 secs. (We are not melting it)
- Add cocoa pwd, salt, vanilla essence and sugar. Mix well
- The Final Bit:
- Place one cake on the plate. Gently brush it with milk to soften the upper layer.
- Spread 2 tbsp of icing on the top.
- Place second cake on it and again gently brush it with milk.
- Spread icing on all sides of cake and decorate it using piping bag.
- Ready to serve. (you can make this cake day before as well- stays fresh and soft)
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