This is a keeper recipe if you are into eggless baking. While making eggless cakes that need frosting and some kind of icing decorations or are multi-tiered, should have a dense cake that holds the icing and structure. Apart from being dense, it should be moist and soft, without compromising on the texture. This is one recipe that gives you a dense, soft and moist cake, ideal for frosting and decorations. It tastes equally good without icing and can be used as a base for desserts.
This is buttery cake and uses condensed milk and yogurt along with buttermilk prepared with apple cider vinegar. You can also use any synthetic vinegar. You can add a teaspoon of instant coffee powder along with cocoa powder. Coffee enhances the chocolate flavor but when making for kids I avoid adding it.
Ingredients
All Purpose flour–220 g/2 Cups
Cocoa Powder–25 g/1/4 Cup
Condensed Milk–400 g/ 1 can
Butter–113 g/1/2 Cup
Yogurt–2 Tbsp
Castor Sugar–2 Tsp
Baking Powder–2 Tsp
Baking Soda-1 Tsp
Milk–100 ml /1/2 Cup
Apple Cider Vinegar/ Synthetic Vinegar– 1 Tsp/ 5 ml
Salt–1/4 tsp if using unsalted butter
Instant Coffee- Powder– 5 g/1 tsp(optional)
Vanilla Essence–5ml
Method
* Sift together flour, cocoa powder, baking powder, baking powder, and salt(if using unsalted butter), and keep aside.
* In a bowl take softened butter (at room temperature) and sugar, beat till creamy. Prefer using an electric beater, else hand beater is also fine.
* Add yogurt and beat for a few seconds, till the yogurt mixes well, and the mix is light and fluffy.
* Add condensed milk and vanilla essence and beat till it mixes well.
* In a cup/bowl take milk( or you can add milk to the condensed milk container after it is added to butter), add vinegar to it, and set aside for 2-3 minutes or till the time you are beating the condensed milk and butter mixture.
* Once the butter-condensed milk mix is light and fluffy, add buttermilk to the mixture, also add 1/3 of flour, and mix well.
* Repeat this step two more times. Add half of the remaining milk then remaining half of the flour, mix lightly and again the remaining milk and remaining 1/3 part of the flour.
* Keep scraping the batter clinging to the bowl using a spatula.
* Transfer the batter to a greased and lined cake tin. If you don’t have parchment/butter paper, then dust lightly the pan with flour after greasing it.
* Bake in a preheated oven at 350°F or 180°C for 35-40 mins in 8-inch cake pan. I used the round cake pan, you can use any shape.
* Check the doneness of the cake by inserting a toothpick in the center, also the edges of the baked caked should leave the cake tin sides.
* If you feel the center is not yet baked, then cover the cake tin with an aluminum foil and bake again for 5-10 minutes.
* Once baked, take out of the oven and transfer the cake carefully to the wire rack to cool.