INGREDIENTS
| Ingredients | Quantity in gm | Quantity in Cups |
|---|---|---|
| All Purpose Flour | 205gm | 1 cup + ยฝ cup |
| Caster Sugar | 205 gm | A cup |
| Salted Butter (Melted) | 130 gm | ยฝ cup |
| Cocoa Powder | 18 gm | 4tbsp |
| Curd | 140 gm | ยฝ cup |
| Baking Powder | 4 gm | 1 tsp |
| Baking Soda | 2.5 gm | ยฝ tsp |
| Vanilla Essesnce | 3 gm | 1 tsb |
METHOD
1. Preheat the oven at 180 C (OTG mode: upper rod + lower rod + fan). Grease and line a 8โ round tin and keep aside.
2. Beat curd in a bowl to smoothen it.
3. Once the curd is smooth, add sugar to it and mix until dissolved.
4. Add baking powder and baking soda to the mixture. Mix well.
5. Add melted butter and vanilla essence. Mix the flour and form a batter with no lumps.
6. Divide the batter into two parts. Add cocoa powder to one part and mix well.
7. Pour the batter in two separate piping bags.
8. Now, fill the batter in the lined tin alternatively with vanilla and chocolate batter (fill ยพth of the tin) and make swirls with toothpick.
9. Bake it at 180C (OTG mode: lower rod only) for 30-40 minutes or until a toothpick inserted at centre comes out clean.
