EGGLESS CHOCOLATE CAKE WITH CHOCOLATE FROSTING

EGGLESS CHOCOLATE CAKE WITH CHOCOLATE FROSTING
By : Achu Jobin
Ingredients

For Cake
All Purpose Flour (Maida) - 1 and 1/2 cups (150 gms)
Coco Powder - 1/2 cup (50 gms)
Thick Curd - 1 cup (250 ml)
Powdered Sugar - 1 cup (200 gms)
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Butter - 100 gms (in room temp:)
Vanilla essence - 1 tsp

For Chocolate Frosting (Optional)
Fresh Cream - 50 ml
Semi Sweetened Dark Chocolate - 50 gms: (grated)
Butter - 25 gms:

Preparation Method
Sieve together maida and coco powder twice and keep aside.
Cream sugar and curd until sugar completely dissolves.
Add baking powder, baking soda to the curd mixture and mix well.
Leave aside for 5 mins and you can see the bubbles appearing.
Now add vanilla essence,butter and mix well.
Next slowly add maida-coco powder mix in portions at a time and blend with wet ingredients.
Beat well with a blender / whisk until creamy and thick.
Preheat oven to 200 deg C for 10mins.
Grease a butter paper, lay it in the cake tin / loaf pan and pour the batter to the tin and keep it ready.
Bake in preheated oven at 200 degree C for 10 mins, then reduce temperature to 180 deg C and bake it for 25-30 mins or till a tooth pick or knife inserted into the center of the cake comes out clean.
Allow the cake to cool down for 10mins, then invert and remove the butter paper.
Boil fresh cream using double boiling method.
When the cream start boiling, add grated chocolate and switch off the flame.
Add butter and mix well, till the chocolate dissolves and butter melts and it become thick and creamy.
Spread the frosting to the cake using a flat spoon or spattle evenly.
Keep aside untouched, atleast for 2hrs.
Cut into pieces of your choice and enjoy the yummy, super moist, sweet cake.