Instructions

1. 1

   In a bowl, which together oil and sugar till combined.

2. 2

   To that , add milk , cocoa and vanilla and whisk till sugar is dissolved and there are no lumps of cocoa powder

3. 3

   Soft maida, BP, BS and salt.

4. 4

   Mix everything using a spatula till combined.

5. 5

   Grease and dust a 6” baking tin and pour the batter.

6. 6

   Bake at 180c for 25-30 mins till a Skewer comes out clean.

7. 7

   Cool at room temperature and enjoy!

8. 8

   Some Important tips:

9. 9

   Adding cocoa powder in the milk helps to bloom the cocoa , which gives the cake a deep chocolate flavour

10. 10

    Some lumps in the batter are ok. Do not overmix the batter. It will make the cake less airy.

11. 11

    Tap the tin a couple of times on the table to release big air bubbles and to get an even crumb.

12. 12

    When the cake is slightly warm, cling wrap it and store in the fridge and enjoy it the next day. This tip is especially useful when making tier cakes.

13. 13

    If you don’t have butter milk or curd, mix together 1/2 cup of milk with 1/2 tbsp vinegar and let it rest for 5mins.

14. 14

    Share this cake with a friend who loves chocolate cake 🎂