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COCOA FUDGE CAKE (EGGLESS) Recipe | | International Desserts Recipe by Tarla Dalal |
| | INGREDIENTS | For the Cake:
2 teacups plain flour (maida)
1/2 teacup cocoa
1/2 teaspoon soda bi-carb
1 teaspoon baking powder
1 1/2 teacups powdered sugar
1/2 teacup fresh curds
1/2 teacup milk
1 teaspoon vanilla essence
1/2 teacup melted butter
For the Soaking Syrup:
2 tablespoons sugar
3 tablespoons rum (optional)
For the Icing
1/2 teacup sugar
2 tablespoons butter
2 tablespoons cocoa
1/2 teacup milk
1/2 teacup icing sugar
1/2 teaspoon vanilla essence
For the Decoration
Walnuts
| | METHOD | For the Cake:
Mix the curds, milk, essence, and butter.
Beat in the dry ingredients together to form a smooth slack mixture.
Pour into two greased and dusted 225 mm. (9") diameter tins and bake in a moderately hot oven at 190 degree C (375 degree F) for 25 to 30 minutes. Cool.
For the Soaking Syrup:
Boil the sugar and water until it becomes almost half in volume.
Cool and add the rum.
For the Icing:
Mix the sugar, butter, cocoa and milk.
Bring the mixture to the boil and boil for around 2 minutes while stirring all the time.
Remove from the heat.
Beat in the icing sugar and vanilla essence till a smooth spreading consistency is obtained.
How to Proceed:
Sprinkle the soaking syrup over the cakes.
Sandwich the cakes with the icing and cover the sides and top with icing.
Decorate with walnuts.
Cut into slices and serve.
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