While this is a basic chocolate cake, there are several ways to dress it up. Cut it half and spread whipped cream between the two layers. Top with more whipped cream and scatter strawberries, for a sensational cake for special occasions. Or for that matter any seasonal fruit. You could pour a simple chocolate ganache over the top and then sprinkle the top with coloured sprinkles if you're baking this for a kid's birthday. As it is, it makes the perfect cake with tea or coffee. You can also use this recipe to make eggless chocolate cupcakes and then cover with icing of your choice.
Easy Eggless Chocolate Cake
Makes around 15 servings
1.5 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
2 tbsp cocoa powder (Cadbury's is fine. Don't use Drinking Chocolate though)
1 tsp instant coffee powder
1/4 tsp salt
6 tbsp melted butter
1 cup powdered sugar
3/4 cup yogurt (dahi/curds-not too sour)
1/2 - 3/4 cup milk
1 tsp vanilla extract
1 tsp malt vinegar or regular vinegar
Ensure that all ingredients are at room temperature.
Butter and flour a 9" round baking tin or a loaf tin + 2-3 other smaller tins.
Preheat the oven at 180°C.
Over a large paper, sieve the flour, baking soda, baking powder, cocoa powder, instant coffee and salt until combined and airy.
In a large bowl, combined the melted butter and sugar by mixing together with a spatula. Whisk in the yogurt well. To this, add the flour in 3 batches, mixing well after each addition along with some of the milk to aid in mixing. At the end of this all the flour and milk should be incorporated into the batter.
Add vanilla extract and 1 tsp vinegar and give it a final mix with the spatula. Using the spatula scrape out the batter into the loaf tin plus two other smaller tins. The loaf will bake for 35-40 mins (until tester comes out clean) - reduce baking time for smaller cakes.
Remove on a cooling rack and after 5-10 minutes, unmould cakes and let them cool further before slicing or decorating.