Plain Flour (maida) - 3 ½ cup
Baking powder - 3 tsp
Butter - 1 cup
Powdered sugar – 2 ½ cups
Eggs - 4 cups
Buttermilk - 1 cup
Vanilla essence -2 ½ tsp
Caramelised sugar - ½ cup
Cocoa powder - 2 tbsp
To caramelise sugar
Take two sauce pan. In one, pour half cup of
water and keep on slow fire. Simultaneously in
in another sauce pan, spoon in a teaspoon of
butter and half a cup of sugar and keep on
low flame and let it caramelise. As the the
sugar caramelise, and gets dark colour, pour in
carefully - boiling water from other sauce pan.
Turn off the flame and let it cool.
Sieve, flour and baking powder twice and keep aside.
Beat powdered sugar and butter to get a smooth
texture. Add eggs one by one and mix well.
Now add vanilla essence, salt and pour in ¾ of the
buttermilk and reserve quarter of the
butter milk to use later.
Now spoon by spoon fold in seived flour.
Pour half of the batter in another
mixing bowl to make a chocolate batter.
Pour in caramelised sugar and cocoa powder
and mix well.
Both vanilla and chocolate batter should have
same consistency. If needed add the reserved
buttermilk to the thicker batter.
In the baking tray in the centre pour a tablespoon
Of chocolate batter , and on top of it pour a tablespoon of
Vanilla batter. It will spread naturally as you pour on top.
Repeat the same process till both the batter is over.
Tap slowly the baking tray on the table to release
any air trapped in the batter.
Bake it in a pre- heated oven 180c for 40 to 45 minutes.
Insert a skewer in the centre of the cake and check
if the skewer has come out clean or bake till the skewer
comes out clean.
A beautiful cake with its layers!!!