Chocolate Sweetheart Cake
All purpose flour/ Maida - 3/4 cup
Granulated sugar - 1/4 cup
Light brown sugar - 1/4 cup packed
Cocoa powder - 3 tbsp
Baking soda - 1/2 tsp
salt - 1/8 tsp
Water - 1/2 cup
Vegetable oil - 3 tbsp
White vinegar - 1/2 tsp
Vanilla extract - 1/2 tsp
Chocolate Frosting (recipe below)
How to bake the Chocolate Sweetheart cake
Pre Heat oven to 185°C. Grease and flour 8-inch square baking pan.
In a bowl, stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla essence. Beat with whisk or spoon until smooth. Pour batter into prepared pan.
Bake 18 to 20 minutes or until toothpick/knife inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer to cutting board. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 hearts.
Spread chocolate frosting in the center, place the other piece over this. And again spread on top.
Butter - 1 tbsp
Powdered sugar/ Castor Sugar - 2/3 cup
Cocoa powder - 1 tbsp
Milk - 2 to 3 teaspoons
vanilla extract - 1/8 tsp
This can either be done in Microwave or over stove top.
Place butter in small MW safe bowl. MW for 20 seconds or until butter is melted. Remove and stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth. Stir in vanilla. makes about 3/4 cup frosting.
On stove top, take the butter in a thick bottom pan, melt over low flame, add the sugar and cocoa powder. Stir in milk and continue cooking till the mixture comes together