Eggless Chocolate Cake

Ingredients


2 cup all-purpose flour 1 3/4 cup granulated sugar 3/4 cup butter or margarine softened 2/3 cup cocoa powder 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup whisked yogurt (curd) 2 teaspoons vanilla essence 1/2 cup warm milk

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Method


Preheat oven to 350 F (180 C). Lightly butter two 9-inch-round baking pans or one 13 x 9-inch baking pan. Dust its sides of cake pan(s) with cocoa powder. In a large bowl, combine cocoa, sugar, flour, baking soda and salt. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Add whisked yogurt, a very few spoons at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Pour into prepared pan(s). Bake until cake tester inserted in the center comes out clean, about 25-35 minutes. Cool in pan(s) for 10 minutes. Run a knife around the edges to loosen cake from pan. Invert onto a wire rack to cool completely.

Author


Monica Uppal Popli