Dry Ingredients

1 cup plain flour

1 tbsp cornflour

1 tsp bicarbonate of soda

½ cup unsweetened cocoa powder

1 tsp coffee (dissolved in 1tbsp of warm water)

a big pinch of salt

Wet Ingredients

2 cups condensed milk

1 cup buttermilk or yogurt

½ cup milk

100 gms unsalted butter (at room temperature)

Method

This is the list of ingredients.

Put a sieve on top of a clean bowl.

Sieve in the flour.

Then, the cocoa powder.

Next, sieve the cornflour.

Finally, the bicarbonate of soda and salt.

With a fork, mix everything together.

Take a small clean bowl.

To that, add the coffee.

Add warm water and stir the coffee in.

In a separate bowl, add the butter.

Beat the butter till it is smooth and creamy.

To that, add the yogurt.

Beat the yogurt into the butter.

Next, add the condensed milk.

Beat the condensed milk in.

To this mixture, add half of the dry ingredients.

With a spatula, gently fold the mixture in.

Add the remaining mixture and fold it in as well.

Add the milk and with the spatula mix with the batter.

Finally, add the coffee and mix it in.

Take a cake tin.

Spread some butter and flour onto the insides of the cake tin.

Pour your the cake batter into the tin.

Drop it onto a flat surface a few times to even out the top.

Bake in a pre-heated oven at 180 degrees for 20 – 25 mins, until the cake is done and a toothpick inserted inside comes out clean. Let it cool down completely.

Take a clean plate.

With a knife, loosen out the cake from all sides.

Put the plate on top and invert the cake into the plate.

Take a cake stand.

Transfer the cake onto the cake stand.

Sprinkle some icing sugar on top.

Top with raspberries.

Check out more cake recipes here:

https://old.desidaawat.com/indian-cuisine/recipes-type/cakes/