Ingredients Jump to Instructions ↓

  1. 1 cup plain flour (maida)

  2. 1/3 cup cocoa powder

  3. 3 tsp baking powder

  4. 3/4 tsp soda bi-carb

  5. 3/4 cup powdered sugar

  6. 45 ml melted butter

  7. 45 ml oil

  8. 3/4 tsp vanilla essence

Instructions Jump to Ingredients ↑

  1. Sieve the flour, cocoa powder, baking powder and soda bi-carb together. Keep aside. Combine the sugar, butter and oil in a bowl and whisk well till all the sugar dissolves. Add the vanilla essence and ½ cup water and whisk well. Add the flour mixture and mix gently using a wooden spoon or spatula. Pour the batter into a greased and dusted 175 mm. (7”) diameter tin. Bake in a pre-heated oven at 160°c (320°f)for 35 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap sharply to unmould the cake. Keep aside to cool and use as required.


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