1/4 cup sugar
1/4 cup cocoa powder
3 tbsp hot water
1/2 tsp vanilla extract
Ingredients – Cake
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/2 cups sugar
1/2 cup butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup yogurt (Original recipe uses sour cream)
1 cup milk (whole or low fat)
1. Chill ingredients for frosting along with the whisk attachment for 30 – 60 minutes.
Take sugar in a bowl and add cocoa powder. Next add water.
Add vanilla extract. Mix and keep aside.
Take all purpose flour in a bowl. Add baking soda, baking powder and salt. Keep aside.
Take butter and sugar in a bowl.
Beat until light. Add eggs one at a time and beat to combine.
Add vanilla extract and yogurt(curd). Mix.
Add half of the dry ingredients and the milk.
Combine and then add the remaining dry ingredients.
Beat to form a batter.
Take one cup of the white batter and add to the cocoa mix and combine.
Pour the white batter into two greased 9 inch cake pans. Add half of the cocoa batter to each pan.
Swirl around using a knife. Do not overswirl.
Bake in a 350F preheated oven for 30 – 35 minutes until a tooth pick inserted in the center comes out clean.
Allow the cakes to cool.
Method – Frosting
Add heavy cream, vanilla extract and sugar to a bowl. Keep this bowl and the whisk attachment in the fridge for 30 – 60 minutes.
Beat until stiff peaks form.
Time to apply the frosting. Place one layer of cake. Apply frosting.
Decorate the cake as you please. I could not take a proper shot since we had guests.
Yummy cake ready. We totally loved it. The frosting was so light and fluffy.
Sending to the following events.
“Sweet Luv” at Zesty Palette.