After a long time, I am back with a Baking Basics post. This one is strictly for beginners. If you are searching for a chocolate cake recipe which is butter based and which needs to be so delicious, then this one is for you. After trying hundreds of cake recipes, I have zeroed in on four recipes, two of them are oil based and two are butter based. These recipes are so versatile and I can create any flavour using them. I have already posted the oil based Eggless Vanilla Cake and Eggless Chocolate Cake and butter based Vanilla Cake Recipe. The butter based chocolate cake have not yet featured here. Though I posted it for a decorated cake post, I don”t have a separate post for the cake. So here comes the chocolate cake recipe.   After gaining a small group of readers and followers for the blog, I am now attempting to create a community in YouTube through Gayathri’s Cook Spot. If you love my recipes, I know you will love my videos too. Please check out my youtube channel and if you like it, give it a thumbs up and subscribe to my channel. The number of subscribers help in growing the channel. You can also suggest it to your baking loving friends. I will be coming up with many cake decorating tutorials in my channel. So don’t miss it out. I have recorded the making of this chocolate cake and posted it on YouTube. Check it out and share with me how you feel about it in the comments. Click here to Subscribe.       Makes two 8″ cakes / four 6″ cakes Ingredients: All Purpose Flour / Maida – 230 gm Cocoa Powder – 20 gm Instant Coffee Powder – 2 tsp Baking Powder – 2 tsp Baking Soda- 1 tsp Butter – 100 gm Milk – 1 cup Condensed Milk – 400 gm Vanilla Essence – 1 tsp White Vinegar – 1 tsp   Procedure: Preheat oven to 180°C. In a bowl mix together flour, cocoa powder, coffee powder, baking powder and baking soda. In another bowl beat butter until creamy. Add condensed milk and beat until incorporated. Add vanilla essence and beat to combine. Add milk to the condensed milk container and add vinegar to it. Set aside for 5 minutes. Now add 1/3 rd of the milk to the butter and condensed milk mixture and beat. Add half the dry ingredients and beat until well combined. Again add 1/3 rd of the milk and add the remaining flour. Beat until combined. Now finally add the remaining milk and beat well. Use a spatula to fold in any of the remaining ingredients clinging to the sides of the bowl. Divide batter between greased and lined cake tins. Bake for 35 – 45 minutes or until a tooth pick inserted comes out clean. Loosen the sides of the cake from the tin using a knife. Flip it on to a wire rack and remove tin and paper. Allow it to cool completely before wrapping it up in cling film and refrigerate until needed.