Eggless chocolate cake with mocha icing (using MW)- Recipe No.900

Ingredients:-

1. Plain flour – 100 grams / 1 cup
2. Baking powder – 3/4 tsp.
3. Baking soda – 3/4 tsp.
4. Cocoa powder – 1/4 cup
5. Salt – a pinch
6. Butter – 75 grams
7. Sweetened condensed milk – 1/2 a tin or 200 grams
8. Powdered sugar – 1.5 heaping tbsps.
9. Milk – 1/2 cup
10. Aerated soda – 1/4 cup
11. Vanilla essence – 1 tsp.
12. Coke- 1/4 cup for soaking the cake

For the mocha icing:-

1. Water – 4 tbsps.
2. Instant coffee powder – 1 tsp.
3. Cocoa powder – 4 tbsps.
4. Butter – 2 tbsps.
5. Icing sugar – 1 cup; sifted
6. Walnuts – as needed

Method:-

1. Sift together the plain flour, cocoa powder, salt, baking soda & baking powder.
2. Beat together the butter, powdered sugar and condensed milk till creamy and fluffy.
3. Beat in the milk and essence.
4. Fold in the sifted flour mixture. Beat well for 3-4 minutes or till the mixture is smooth and light. Pour the aerated soda & mix quickly.
5. Pour the batter into a prepared cake tin ( I used a Si loaf pan). Cook in the microwave oven on high power for 4 minutes. Open the door of the microwave only after 5 more minutes have elapsed. Insert a skewer to check if the cake is done. Invert the cake on to a platter.
6. Let this cake cool down completely to room temperature. Cut the cake into two halves.
7. Soak the two cake halves with coke.
8. To prepare the mocha icing, heat water for a minute in a microproof dish.  Add coffee and mix. Add cocoa and butter into it and mix well. Return to the microwave and microwave at 70% power for 1 minute  or till butter melts.Gradually add the sifted icing sugar and mix well.
9. Apply little of the mocha icing on one cake half & place the other cake half over it. Cover the top and sides of the cake with the mocha icing. Garnish with walnuts.
10. Refrigerate till glaze is set.
11. Serve with a scoop of vanilla ice cream.

Source:- Nita Mehta