Go Back

Eggless Hot Milk Cake With Chocolate Ermine Frosting

5 from 1 vote
Print Recipe Pin Recipe
Course Cakes, Desserts
Cuisine Indian
Servings 6 Cake

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
 

  • Preheat oven to 180°C for 20 minutes.
  • Or preheat a pan or a pressure cooker on medium low flame for 20 minutes.
  • Line and grease two 6" round tins.
  • Heat milk and butter until the butter melts and milk starts boiling.
  • Remove from flame, add vanilla and set aside.
  • Mix together flour, baking powder and baking soda.
  • Add sugar and mix well.
  • Add curd and hot milk mixture to the flour and mix to form a smooth dough.
  • Divide 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.
  • Allow to cool, flip on to wire rack and set aside until completely cool.
  • In another sauce pan, combine milk, sugar, cocoa and maida and cook until a thick custard is formed.
  • Remove from flame and whisk for a while.
  • Transfer to a bowl, cover with cling film and set aside until completely cool.
  • Beat butter for two minutes until fluffy.
  • Beat the custard also until light.
  • Add the custard to the butter and beat them together for two more minutes until the frosting is thick and shiny.
  • Trim the top of the cake, fill and frost it and then decorate with a Wilton 1M tip. 
  • Add some silver dragees on top and decorate it.