How to make Eggless Chocolate Cake Without Cocoa Powder and Baking Powder

• In a wide bowl take the butter and cream well. Next, add the condensed milk and continue beating till it is creamy.
• Take the chocolate and melt in the microwave for 30 secs until it melts and add to the condensed milk.
• Continue creaming until mixed well.
• Now, add the instant coffee powder. You can mix 2 tbsp of hot water to the instant coffee powder and melt well.
• Add vanilla essence and beat to combine.
• Sift the flour a couple of times and keep it aside.
• Now, add the flour in three batches alternating with milk to the condensed milk bowl.
• Repeat until you complete both milk and flour. Beat until combined.
• Preheat the oven to 185 C. Grease a 9 inch baking round tray and line it with a parchment paper.
• To the mixing bowl, finally, add the Baking Soda and vinegar and gently fold in using a spatula.
• Immediately transfer to the lined baking tin and tap it down so that it settles well.
• Bake at 185 C for 35 to 45 minutes or until a toothpick / sharp knife inserted comes out clean.
• Loosen the sides of the cake from the tin using a knife.
• Flip it on to a wire rack and remove tin and paper.
• You can frost it with Dark Chocolate Ganache or wrap it with cling film to use it later.