Welcome to Little Chef’s Apron! Today we’ll make something that I have just tried for the first time and for that attempt it was really delicious. I hope you guys like it as much as I did..
1 cup curd
1/2 cup+2 tbsp powdered sugar
1 tsp vanilla essence
4 tbsp cocoa powder
2 cup all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 cup oil
1/2 cup lukewarm milk
. First add the curd, sugar and essence into a bowl. Keep whisking it till it is fluffy and well combined for 3-4 minutes.
. Then add the oil in this and mix it thoroughly.
. Then sieve in the dry ingredients like flour, cocoa powder, baking powder and soda.
. Give it a good mix and add the milk simultaneously. Make a flowy batter out of this.
. Grease the tins that you are baking the cakes in and preheat the oven at 180*C for minutes.
. Here I am using 2 5’inch tins but you can use a six inch tin too.
. Divide the batter equally into them and bake them at 180*C for 30-35 minutes depending on the oven’s temperature.
. Let them cool for at least 1 hour after they are done.( when the toothpick comes out clean.)
3-4 tbsp sugar syrup
1/2 cup non dairy whipping cream or( there is a substitute)
Choco chips for garnish
. First, add the whipping to a bowl and make sure that it is complete chilled but not frozen . Now if you live in a very humid place then make sure that you whip this in an AC room or else the cream would melt.
. Sometimes, it is hard to find non dairy whipping cream. You can also use whipping cream powder. You can find it in any grocery store or even order it from amazon.
. Whip the cream till stiff peaks form and it is holding its shape.
. Slice the cake is 2 layers or 3 if you’d like. Soak it with sugar syrup and then cover it with icing.
. Using a pallet knife spread it evenly and do the same for the top layer.
. Cut it in 4 pieces and garnish with chocolate chips. If you want you can make designs on top also but it’s all your wish.