Plain-flour /All purpose flour 2 cups
Coco powder 4 Tbsp
Sugar 1 cup
Butter “room temp” 180 g. or 1 cup or 1/2 oil and 1/2 butter
Baking powder 2 tsp
Milk 1 cup
Egg 3
Salt 1/2 tsp
Vanilla essence 1 Tbsp
1. Pre-heat the oven to 180 C. Mix the flour, coco powder and baking powder and sieve them to ensure even mixing. Keep aside.
2. Mix “beat” eggs, sugar, salt, and vanilla essence approx. 5 min. make sure the sugar gets dissolved, then add slowly the butter and milk and mix well.
3. Add the sifted flour and mix well. Grease a baking pan with oil and dust with some flour then pour the mix to it.
4. Bake approx. 1 hour or until a toothpick inserted comes out dry.
5. After done, cool down the cake for 10-15 minutes and then invert on a wire rack, let it get cooled completely and then cut into pieces.
6. When I tried inverting the cake immediately last time I had some broken pieces, so this time I waited for some time and then inverted the cake on a wire rack. Don’t let it cool down for more than 15 minutes, it will stick to the pan and will be difficult to take out.
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