There are many amazing things about this cake, which makes this cake, my best cake recipe ever! Yes this is the one!
It only requires two eggs, doesn’t call for butter but instead you use vegetable oil, which make s it economical and the best thing about is that you get a sandwich cake in two eggs, 2 eggs, jeez come ‘on, that’s awesome!
The original recipe calls for using dark chocolate, whereas i used white chocolate in icing. And for filling i used my homemade chocolate fudge filing, you can use chocolate spread or fruit jam if you like.
All you need>>>
All-purpose flour—- 1 3/4 cup
Castor sugar———– 2 cups
Baking powder——– 1 tsp
Baking soda———— 2 tsp
Cocoa powder——— 3/4 cup
Vegetable oil———– 1/2 cup
Black coffee————- 1 cup
(To make one cup, add 2 0r three tbsp of black coffee to water and stir till mixed)
Sour milk—————- 1 cup
Salt———————– 1 tsp
Eggs———————- 2
Vanilla essence——— 1 tsp
How it’s made>>>
- Sift together, flour, baking powder, baking soda, salt, cocoa powder. Stir in sugar.
- In another bowl combine eggs, milk, coffee, oil and Vanilla essence and beat till well mixed.
- Add the wet ingredients into the dry ones and beat till mixed.
- Add the liquidy batter into two 9″ inches pan and bake at 176 C for 30- 35 minutes or until a skewer comes out clean.
- Let it rest in the pan for 10 minutes, then take out and decorate
White chocolate icing>>>
All you need>>>
White chocolate (chopped)——- 9 oz
Light cream————————– 6 oz
How it’s made>>>
- Heat the cream till gently boiling.
- Pour over the white chocolate and let it rest for 2-3 minutes.
- Mix well.
- The icing will thicken with time.
To make Sour Milk>>>
Add 1 tbsp of vinegar into milk to make 1 cup of Soul Milk.
Use when the icing is spreadable and enjoy.
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could do with recipe link here too
Got the recipe.. will surely try this one out..thanks
Dear haleemah!
Greetings, salam Aleikum again!
When I read the title, I immediately thought of “Black magic Woman” by Santana!
Great looking cake! Chocolate has indeed become the international/global ingredient! LOL
Cheers,
Robert-Glles
The site is just amazing. I am a begginer and your recipes are helping me alot
.
Ummm what do you mean by all purpose flour? The usual flour?
All purpose flour = Maida or simply flourbut not aata, okay?
Chalo goodie good girl, goodie good
wt is sour milk?
For 1 cup of sour milk, take one cup milk and add 1 tbsp of vinegar to it, stir and then leave it for 5 minutes. Stir before using.
Assalamu Alaikum…what is baking soda…where can I get it…is it the same as bicarbonate of soda??
Yes. They are the same. Another name of baking soda is bicarbonate of soda.
Hi. Thank you for d e-course it was really helpful. I thought dat adding vinegar to milk makes buttercream not sourmilk or are they d same? (buttercream n sourmilk). Again any hints on preservatives to use in cupcakes to make them last longer. N does using water in cakes make it spoil faster. Sorry for all d questions i have like a thousand n one of them. Pls is there any email add dat i can use to send my numerous questions. Thank u n keep up d good work.
Girl, buttercream and sour milk are two very different things.Buttercream is basically the name of a frosting. Frosting that we apply over and in between cake layers. While sour milk or buttermilk is basically, milk and vinegar, ok?
Adding water well depends on the recipe. Some recipes require milk, some coffee (water and ground coffee beans) or plain water so it won’t spoil, insha Allah as lonmg as the recipe calls for it. If you are adding water to a recipe that doesn’t require any, can have a different story then.
E-mail me whenever you feel like at haleema55@gmail.com
Remember that. 
You are most welcome all the very time.
I have never used preservatives for my cakes or cupcakes because there is no need to. Cake and cupcakes if wrapped properly in cling film can be stored in the freezer for months. Why and for how long would you like to preserve your cupcakes, I will guide you as per your need.
Oh thank u so much for replying n thanks for the email. Sorry i meant to say in d question buttermilk not buttercream. But thanks for clearing it up anyways.
You are most welcome and I will reply to your mail asap, insha Allah!
hy can i make icing from cooking choclate?
Yes absolutely.
you r so nice haleema..mashallah
i also had so many questions but already answered above..:-D…but still a question…i use nestle cream for whipping…but sometimes it turnout perfect sometimes just not….even if
overbeaten its not butter…lol..its kind of runny…its nestle cream for
frosting? or anyother available brand??
thankyou
I know what you mean.
Here are a couple of things to remember when beating cream
1: The bowl and the beater should be absolutely clean and dry. A drop of water even can make it NOT whip up nicely.
2: chill your cream half an hour in freezer before whipping.
Cream should be chilled and no water, it will be nice and fluffy, insha Allah, try it.