Eggless Chocolate Cake (Bina ande ka chocolate cake)

Ingredients

• Oven Temp: 350 F-180 C
• Flour (Maida) 2 cups (240 g)
• Sugar, powdered 1 ¾ cup (420 g)
• Cocoa powder 2/3 cup (65 g)
• Baking powder 1 tsp
• Baking  (Meetha) soda 1 tsp
• Salt ½ tsp
• Butter, Cream or Oil ¾ cup (180 g)
• Vanilla Essence 1 tsp.
• Yogurt (Dahi) ¾ cup (180 g)
• Hot water 1 cup
• Cake tins, 23cm (9”) round, or 20 cm ( 8”) square 2

Preparation

• Prepare cake tins as in spongecake.

• Sift the flour, cocoa, baking powder and soda into a mixing bowl.

• Add the sugar, salt, butter/cream/oil, vanilla and yogurt and beat with a wooden spoon or electric beater.

• Add the hot water and continue to beat till smooth and glossy.

• Divide the batter into the two tins and bake in a pre-heated oven for 30-35 minutes or till done.