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Bobby’s Eggless Checkered Chocolate cake

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TRH Bobby's Eggless Chocolate cake1TRH Bobby's Eggless Chocolate cake2

All Purpose Flour – 1 cup
Baking Powder -1 tsp
Baking Soda – 1⁄2 tsp
Unsweetened Cocoa Powder – 6 tbsp
Granulated Sugar – 3⁄4 cup
Vegetable oil – 1⁄2 cup (I used sunflower oil)
Hot Coffee – 1⁄4 cup (1 tsp of coffee in 1⁄4cup hot water)
Milk – 1⁄4 cup
Yogurt – 1⁄4 cup
Vanilla essence – 1 tsp

Chocolate Icing
Unsalted Butter – 100 gms, room temp
Cocoa powder – 1⁄3 cup
Icing sugar – 100g
Vanilla essence – 1 tsp
Hot water – 2-3 tsp

In a large bowl sift together the all purpose flour, baking soda, baking powder, cocoa powder and sugar.
Make a well, add all the wet ingredients one by one.
Mix well, till everything is combined
Pour batter into a greased pan
Bake in a preheated oven at 180 degrees for 20 – 25 minutes, or until the cake tester comes out clean.
Once out of the oven, transfer the pan to a wiring rack to cool, once cool decorate to your hearts content.

How to assemble the checkered cake

I made each cake turned them out and let the cool, the I took my doughnut cutter and made sure it was in the center before I pressed down and cut the cake into three circles.

I have provided white and chocolate icing. I opted for the chocolate icing.

First place the big chocolate ring on a plate take your icing and place it around the inside of the ring then place the middle sized vanilla piece and ice around the center and then place the smallest chocolate piece in the center. Cover the entire top of the cake and repeat the same process starting with the big vanilla piece,icing and ending with the the smallest vanilla piece in the center. Ice the entire cake and decorate as you wish.

Prepared, tried and tested by: Bobby Swanson‎

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