INGREDIENTS
- Flour – 120 gm
- Caster sugar – 120 gm
- Coco powder – 25 gm
- Baking Soda – 3 gm
- Salt – 1/4 tsp +1/8 tsp
- Milk – 135 gm
- Vegetable oil – 65 gm
- Vinegar – 5 gm
METHOD
1.. Preheat the oven at 180˚C(OTG Mode: upper rod + lower rod + fan).
2. Grease and line(with butter paper ) two 6-inch round cake tins.
3. In a bowl mix together all the wet ingredients.
4. In another bowl sift together all the dry ingredients.
5. Now fold in the dry ingredients into the wet ingredients and give it a nice mix.
6. Pour batter in prepared tins such that both have equal amount of batter.
7. Bake in a preheated oven (lower rod mode) at 180˚C for 30 – 40 minutes or until a toothpick inserted at the centre comes out clean.
8. Cool the cakes completely before de-molding at room temperature.
