Ingredients

• 1 cup - all-purpose flour
• 1 tsp - baking powder
• 75 g - butter
• 1 tsp - vanilla essence
• 200 ml - condensed milk
• 1.5 cups - milk
• 1 tbsp - coco powder
• 2 tbsp - Instant espresso powder
• 1 tsp - ground cinnamon
• Chocolate Frosting
• 4 tbsp - cocoa powder
• 4 tbsp - softened butter
• 1 tbsp - coffee or instant espresso powder- 1 tbsp
• 1 cup - Icing sugar sifted
• 1 tsp - vanilla
• 1 cup - milk

How to Make Eggless Moccachin degree Cake

• Sieve maida, baking powder, cinnamon, cocoa and coffee powder twice for even mixing and keep aside.
• In a mixing bowl, add milk, vanilla essence, butter, sugar, condensed milk and mix well until sugar completely dissolves.
• Now add the sieved maida mixture little by little and mix well until a creamy batter without lumps is formed.
• Preheat oven at 180 deg C. Grease the baking tin with butter and maida, tap out the excess flour, pour the batter to fill 3/4 th of the tin and bake it for 15 to 20 mins.
• When a skewer dipped in the cake comes out clean remove from oven.
• Cool for 10 mins, invert the tin.
• To make chocolate frosting
• Melt the butter in a large saucepan. Add the sugar, and bring to a boil.
• Turn the heat to low, add cocoa and continue boiling for 2 mins, stirring constantly.
• Add milk very slowly. Bring to a boil, stirring constantly. Remove from burner and cool to lukewarm.
• Using a mixer at medium speed, slowly add confectioners' sugar 1 cup at a time, beating after each addition. Beat until frosting reaches desired spreading consistency.
• Add milk a little at a time if the frosting is too thick. Add more confectioners' sugar if the frosting is too thin.
• Assemble the Cake:
• Cut the cake into two and soak with sugar syrup.
• Spread a bit of chocolate frosting on a flat, round, decorative serving plate. Place one round cake layer on top of the frosting and press lightly.
• Spread a thick coat of frosting over this layer and place the second layer on top, pressing down lightly to seal.
• Spoon approximately 1 cup of frosting in a pastry bag fitted with a medium size star tip and set aside.
• Frost the sides and top of cake using an off-set spatula, making sure to seal all edges evenly.
• Decorate with crushed walnuts, cashew, badam or pipe rosettes over top of cake. Refrigerate until serving.
• Recipe courtesy: Jaisruchi