EGGLESS VANILLA CAKE WITH CHOCOLATE TOPPING

Ingredients

For cake:
Maida: 2 cups
Powdered sugar: 1 cup
Curd: 1/2 cup
Milk: 1/4 cup
Butter: 100 gm
Baking powder: 1 tsp
Baking soda: 1/2 tsp
Vanilla essence: 1/2 tsp

For topping:
Chocolate: 100 gm
Hershey's syrup: 2 tsp

Preparation

1. Sieve maida, baking powder, baking soda together twice and keep aside.
2. Take mixing bowl  add butter, powdered sugar and blend it properly with a blender or beater.
3. When butter sugar mixture turns fluffy then add curd and beat again till mixed properly (for 4-5 minutes).
4. Add maida mixture, vanilla essence and mix properly.
5. Add milk little by little and keep mixing. Bring the batter to a consistency similar to that of idli batter.
6. Pour the mixture in a greased baking tray and tap it so that batter spreads evenly.
7. Preheat oven at 180° and bake for 50 minutes.
8. Leave the cake in the oven for couple of minutes, then remove and place on the rack.
9. Let the cake rest for 3 to 4 hours or till it has cooled completely.
10. Now unmould the cake  from the baking tray.
11. For topping, melt the chocolate by double boiling (boil water in a big vessel when boiling keep a smaller vessel with chocolate and keep stirring till it melts).
12. Now pour the melted chocolate on the cake and spread it evenly.
13. Decorate it with hershey's syrup.

Note

1. Always use fresh baking powder and baking soda.
2. All the ingredients should be at room temperature. 
3. Timer for baking may vary from oven to oven(35 to 55 minutes).