A great dessert for vegetarians, this cake is extremely easy to bake and is made without eggs. The best part is that it`s delicious even without the chocolate frosting. So, if you don`t want to go through the troubles of making frosting, you can eat just the cake and enjoy the sweetness of vanilla. It takes a little over an hour to make this palatable cake.
Ingredients for the cake:
2 cups of all-purpose refined flour (maida)
4 tablespoonful of cornflour
3/4 cup sugar
1 teaspoonful of baking powder
1/2 teaspoonful of baking soda
1/2 cup vegetable oil
1 cup curd
2 tablespoonful vanilla essence
Ingredients for the frosting:
1/4 cup butter
1/3 cup cocoa powder
1/6 cup milk
2 cup icing sugar
1 teaspoonful vanilla essence
First of all, preheat the oven to 180 degree C. Then, keep 3 tablespoonful of refined flour aside in a small bowl.
Take a large bowl and empty remaining refined flour and cornflour into it. Mix it well. Add curd and sugar to it and slightly blend it using a spoon. Then, add baking powder and baking soda to the mixture and let it rest for 3 minutes.
The mixture will become slightly frothy during the time. Then, add oil and vanilla essence to it and mix well. Next, add refined flour, one tablespoonful at a time and mix gently. Once all the flour is mixed, beat the mixture to make a smooth batter.
Grease the baking pan with a little oil and pour the cake batter into the pan. Bake for about 35 minutes. You can check whether it`s done or not by pricking a toothpick into the cake - if it comes out clean, the cake is well-baked. If not, bake it for another 7-8 minutes.
Once done, remove from the oven but not the pan. Keep it that way for about 5 minutes and then very heedfully invert in a wire rack and allow it to cool.
Meanwhile, make a scrumptious creamy chocolate frosting for the cake. Heat a non-stick pan and melt the butter over low flame. Then, add cocoa powder and thoroughly mix it with the butter. Next, add milk, icing sugar, vanilla essence and mix. Keep stirring it to get a consistent frosting.
When the cake is cooled, trim its crusted top very carefully. Then, apply the chocolate frosting evenly over the cake using a cutlery knife. You can decorate it with readily available sprinkles or even candied decorations for cakes. Once decorated, keep the cake in the refrigerator to let it set. Remove after half an hour and dig in.
If you don`t want to use oil in the cake, go with melted butter.
Icing sugar isn`t essential; you can replace it with powdered sugar, given that it is very finely powdered.
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