Eggless Hot Milk Cake With Chocolate Ermine Frosting

📝 Ingredients

• For The Cake:
• Flour / Maida - 200 gm
• Baking Powder-1 tsp
• Baking Soda - 1/2 tsp
• Sugar-150 gm
• Curd - 100 ml
• Milk - 150 ml
• Butter - 100 gm
• Vanilla - A few drops
• For The Ermine Frosting:
• Milk - 200 ml
• Butter - 200 gm
• Sugar - 200 gm
• Cocoa Powder - 30 gm
• Maida / All Purpose Flour - 60 gm

👨‍🍳 Instructions

1. 1Preheat oven to 180°C for 20 minutes.
2. 2Or preheat a pan or a pressure cooker on medium low flame for 20 minutes.
3. 3Line and grease two 6" round tins.
4. 4Heat milk and butter until the butter melts and milk starts boiling.
5. 5Remove from flame, add vanilla and set aside.
6. 6Mix together flour, baking powder and baking soda.
7. 7Add sugar and mix well.
8. 8Add curd and hot milk mixture to the flour and mix to form a smooth dough.
9. 9Divide it between two tins and bake them either in oven or pan or cooker for 30-35 minutes or until a tooth pick inserted comes out clean.
10. 10Allow to cool, flip on to wire rack and set aside until completely cool.
11. 11In another sauce pan, combine milk, sugar, cocoa and maida and cook until a thick custard is formed.
12. 12Remove from flame and whisk for a while.
13. 13Transfer to a bowl, cover with cling film and set aside until completely cool.
14. 14Beat butter for two minutes until fluffy.
15. 15Beat the custard also until light.
16. 16Add the custard to the butter and beat them together for two more minutes until the frosting is thick and shiny.
17. 17Trim the top of the cake, fill and frost it and then decorate with a Wilton 1M tip.
18. 18Add some silver dragees on top and decorate it.