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Ingredients:
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For Cake Batter:
Maida / All-purpose Flour - 1&3/4 cups(210g)
Unsweetened Cocoa Powder - 1/2 cup(50g)
Baking Soda - 1tsp
Baking Powder - 1&1/2 tsp
Salt - 1/2 tsp
Unsalted Butter - 3/4 cup (170g)
Dark Chocolate or Semi-Sweet Chocolate - 1&1/4 cup (200g)
Cold Milk - 1/3 cup ( 80g)
Granulated Sugar - 1&1/2 cup(300g)
Unflavored Vegetable Oil - 1/3 cup
Vanilla Extract - 2 tsp
Large Eggs - 3 (room temperature)
Instant Coffee Powder - 1&1/2 tbsp
Hot Water - 1/2 cup
Chocolate Fudge Frosting:
Cream - 1 cup(226g)
Unsweetened Cocoa Powder - 4tsp
Dark Chocolate or Semi-Sweet Chocolate - 2&1/2 cup (400g)
Unsalted Butter - 1 cup(226g)
Powdered Sugar /Confectioner Sugar - 1&1/3 cup(170g)
Instant Coffee Powder - 1/2 tsp
Salt - 1/2 tsp
Vanilla Extract - 2 tsp
Preheat your oven to 180 c and bake for 35 to 38 minutes or until the
toothpick comes out clean.
Place the frosting into the refrigerator for 2 hours to allow it to set.
For Decorating I used 1-inch star nozzle for piping.
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