Ingredients:
- Doodh (Milk) 1 Cup (room temperature)
- Sirka (Vinegar) 1 tsp
- Maida (All-purpose flour) 2 & ¼ Cups
- Cornflour ¼ Cup
- Baking soda ¼ tsp
- Baking powder ½ tbs
- Namak (Salt) ½ tsp
- Nurpur Unsalted Butter soft 200g
- Bareek cheeni (Caster sugar) 1 & ¼ Cup
- Anday (Eggs) 2 (room temperature)
- Anday ki zardi (Egg yolks) (2 room temperature)
- Vanilla essence ½ tbs
Prepare Butter Cream Frosting:
- Cocoa powder ¾ Cup
- Instant coffee 1 tsp
- Nurpur unsalted butter soft 300g (room temperature)
- Icing sugar 3 Cups
- Namak (Salt) ¼ tsp
- Vanilla essence ½ tbs
- Whipping cream chilled 3 tbs
- Whipping cream chilled 1 tbs
- Multi sprinkles
Directions:
In a small jug,add milk and vinegar,mix well and let it rest for 5 minutes.Buttermilk is ready & set aside.
On a bowl,place sifter,add all-purpose flour,cornflour,baking soda,baking powder,salt & sift all dry ingredients together then mix well & set aside.
In a bowl,add butter (reserve butter wrap to grease the baking pan) & beat well.
Add caster sugar & beat again.
Add eggs,one by one & beat well.
Add egg yolks,vanilla essence & beat until well combined.
Now add half quantity of dry ingredients & beat well.
Add prepared buttermilk & beat well.
Add remaining dry ingredients & beat until well combined.
Grease two 8-inch baking pans with Nurpur butter wrap & line with butter paper.
Divide prepared cake batter in two baking pans equally,spread evenly and tap few times.
Bake in preheated oven at 180C for 30 minutes or until skewers comes out clean (on lower grill).
Take out cake from oven & let it cool.
Remove cake from baking pan and allow them to completely cool on a wire rack.
Prepare Butter Cream Frosting:
On a bowl,place sifter,add cocoa powder,instant coffee,sift together then mix well & set aside.
In a bowl add Nurpur unsalted butter & beat well until it changes color.
Add cocoa powder & coffee mixture,gradually add icing sugar 1/2 cup at a time,add salt,vanilla essence and beat well.
Continue adding icing sugar & beat well.
Add whipping cream,icing sugar & beat well.
Gradually add remaining icing sugar and beat until stiff peaks form.
Add whipping cream,beat well & transfer to a piping bag.
Trim a thin layer from the top of sponge cake with a serrated knife & set aside.
Place first layer of cake on a cake stand,spray sugar water,add & spread chocolate butter cream frosting and place top layer of cake over it.
Spray sugar syrup,add & spread chocolate butter cream frosting & frost the outside of the cake with chocolate butter cream frosting.
Refrigerate until chilled.
Decorate cake with chocolate butter cream frosting and multi sprinkles.
Cut into desired slices & serve!
Ajza:
- Doodh (Milk) 1 Cup (room temperature)
- Sirka (Vinegar) 1 tsp
- Maida (All-purpose flour) 2 & ¼ Cups
- Cornflour ¼ Cup
- Baking soda ¼ tsp
- Baking powder ½ tbs
- Namak (Salt) ½ tsp
- Nurpur Unsalted Butter soft 200g
- Bareek cheeni (Caster sugar) 1 & ¼ Cup
- Anday (Eggs) 2 (room temperature)
- Anday ki zardi (Egg yolks) (2 room temperature)
- Vanilla essence ½ tbs
Prepare Butter Cream Frosting:
- Cocoa powder ¾ Cup
- Instant coffee 1 tsp
- Nurpur unsalted butter soft 300g (room temperature)
- Icing sugar 3 Cups
- Namak (Salt) ¼ tsp
- Vanilla essence ½ tbs
- Whipping cream chilled 3 tbs
- Whipping cream chilled 1 tbs
- Multi sprinkles
Directions:
Chotay jug mein doodh aur sirka dal ker ache tarhan mix ker lein aur 5 minutes kliya chor dein.Butter milk tayyar hai & side per rakh dein.
Bowl mein sifter rakh dein,maida,cornflour,baking soda,baking powder aur namak dal ker ek saath sift ker lein phir ache tarhan mix karein aur side per rakh dein.
Bowl mein makhan (butter wrap ko baking pan grease kernay kliya side per rakh dein) dal ker ache tarhan whisk ker lein.
Bareek cheeni dal ker dubara beat ker lein.
Ek,ek ker ka anday shamil karein aur ache tarhan beat ker lein.
Anday ki zardi aur vanilla essence dal ker ache tarhan beat ker lein.
Ab dry ingredients ki half quantity dal ker ache tarhan beat karein.
Tayyar buttermilk dal ker ache tarhan beat karein.
Remaining dry ingredients dal ker ache tarhan beat ker lein.
Do 8-inch baking pans ko nurpur butter wrap sa grease ker lein aur butter paper laga lein.
Tayyar cake batter ko equally baking pans mein divide ker ka evenly pheela lein aur few times tap karein.
Preheated oven mein 180C per 30 minutes ya skewers clean anay tak bake ker lein (on lower grill).
Oven sa nikal lein aur thanda ker lein.
Cake ko baking pan sa nikal lein aur wire rack per rakh ker completely thanda ker lein.
Prepare Butter Cream Frosting:
Bowl mein sifter rakh dein,cocoa powder aur instant coffee dal ker ek saath sift ker lein phir ache tarhan mix karein & side per rakh dein.
Bowl mein nurpur unsalted butter dal dein aur color change hunay tak ache tarhan beat ker lein.
Cocoa powder aur coffee mixture aur thora thora ker ka icing sugar (1/2 cup at a time),namak aur vanilla essence dal ker ache tarhan beat ker lein.
Mazed icing sugar dal ker ache tarha beat kertay rahein.
Whipping cream aur icing sugar dal ker ache tarhan beat ker lein.
Thora thora ker ka remaining icing sugar shamil kertay rahein aur stiff peaks form hunay tak ache tarhan beat ker lein.
Whipping cream dal ker dubara beat ker lein aur piping bag mein transfer ker lein.
Sponge cake ki top layer ko serrated knife kki madad sa trim karein & side per rakh dein.
Cake stand per cake ki first layer rakh dein,sugar syrup ko spray ker lein aur chocolate butter cream frosting dal ker pheela lein aur cake ki top layer rakh dein.
Sugar syrup ko spray ker lein aur chocolate butter cream frosting dal ker pheela lein aur frosting ko puray cake per laga lein.
Chopped badam ko cake ki sides per laga lein.
Thanda hunay tak refrigerate ker lein.
Chocolate butter cream frosting aur multi sprinkles sa decorate ker lein.
Desired slices mein cut ker ka serve karein.
