- All purpose flour – 160 gms
- Coco powder – 29 gms
- Baking soda – 1/2 tsp
- Baking powder – 1/2 tsp
- Salt – 1/4 tsp
- Butter – 113 gms
- Sugar – 150 gms
- Eggs – 2
- Milk – 1/2 cup
- Curd – 1/4 cup
- Vanila essence – 1/4 tsp
- Walnuts chopped – 1/4 cup
This cake is less sweeter. I prefer it to be less sweeter because finally I spread ganache over the cake. You can add more sugar if you prefer.
Sieve together all dry ingredients (except sugar) and keep aside. Beat eggs until they get a ribbon flowing consistency.
Cream together butter and powdered sugar until they turn light colour.
Mix milk and curd and keep aside.
Fold in flour mixture, butter mixture, milk mixture alternatively ending with flour.
Preheat oven to 180 degree for 20 mins.
Pour batter into greased and dusted pan.
Bake at 175 degree for 50 mins. Let it cool. Flip the cake and pour ganache over it. Slice and serve.
1 cup chocolate chips
3 tbsp butter
1/8 cup milk
Double boil all the above. Ganache is ready.
Note: use correct gram weights for perfect moist cake.