• 2 cup all-purpose flour (maida) or 125 grams maida
• 0.5 teaspoon salt
• 1 cup sugar or 100 grams sugar

• 0.5 cup cocoa powder or 20 grams cocoa powder
• 0.5 cup unsalted butter or 30 grams butter, if using salted butter then skip adding salt
• 0.5 cup oil
• 1 cup of water

• 0.5 cup curd (yogurt or Dahi)
• 0.5 cup of water
• 2 teaspoon vinegar
• 2 teaspoon vanilla extract or ½ teaspoon vanilla essence
• 1 teaspoon baking soda

• 0.5 cup cocoa powder or 20 grams cocoa powder
• 0.5 cup butter or 30 grams butter, salted or unsalted
• 20 tablespoons brown sugar – regular sugar can also be used
• 0.5 cup milk you can also use cream
• 2 teaspoon vanilla extract or ½ teaspoon vanilla essence

Instructions:

1. Grease a baking pan or baking bowl with butter.

• In a bowl, take the flour, salt, and sugar.
• Mix everything very well with a spoon or wired whisk.

• Then in a pan, take butter, oil, cocoa, and water.
• Keep the pan on a low flame and with a wired whisk, continuously stir so that all the cocoa powder dissolves and the mixture becomes uniform. There should be no lumps.
• Bring just to a boil over medium heat, stirring continuously with the whisk.
• As soon as the chocolate mixture comes to a boil, immediately pour it into the flour mixture.
• Just light mix. If you don’t mix then also it’s fine.
• In a 5 or 6-liter pressure cooker, spread 1 cup salt evenly. Place the cooker on a low flame.

• In another bowl, take curd, water, vinegar, and vanilla extract.  mix very well.
• Lastly add baking soda.
• Mix very well. This mixture will begin to froth.
• Immediately add this mixture to the flour+chocolate mixture.

• With a wired whisk mix very well. However, do not overdo the mixing.
• Pour into the greased baking tin. gently shake the pan.
• Place a rack or stand on the salt layer. place the cake pan on the stand.
• Cover with a lid. The rubber gasket and the whistle should be removed.
• Bake cake for 40 to 45 minutes on a low flame. If baking in an oven, then bake in a preheated oven at 350 degrees f (approx 177 degrees c) for 35 to 40 minutes.
• Check with a toothpick to see if the cake is done or not. The toothpick should come out clean.
• Remove the cake pan carefully from the pressure cooker. While the cake is still hot poke a lot of holes in it using a fork or a toothpick or a wooden skewer. Make a lot of holes as this is where the icing seeps into and they cannot be seen once the icing has been cooled.

• In a saucepan, take butter, vanilla extract, brown sugar, milk, and cocoa powder.
• Keep the pan on a low flame and with a wire whisk stir very well. The sugar should melt and the cocoa powder should dissolve. Keep on stirring continuously to get an even mixture.
• Bring this mixture to a boil.
• Once this icing mixture comes to a boil, then immediately pour it all over the cake. You don’t need to spread it as the icing seeps down inside the cake.
• This cake tastes good warm also, but you cannot slice them and you can just have them directly from the pan.
• You can also cool the cake in the fridge and then have it. Cover the pan with a lid or foil when keeping in the fridge.
• Slice and then serve the cake as a dessert.

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