This recipe is the workhorse for Pune home bakers taking orders under 500 rupees per pound. It is moist for 3 days, holds fondant, and uses only pantry ingredients, no exotic emulsifiers.

Ingredients (for one 7 inch tin)

  • Maida (all-purpose flour): 180 g
  • Cocoa powder (Dutch processed): 40 g
  • Sugar (fine): 220 g
  • Baking powder: 1.5 tsp
  • Baking soda: 3/4 tsp
  • Salt: a pinch
  • Curd (fresh, not sour): 180 g
  • Milk (room temperature): 120 ml
  • Refined oil: 100 ml
  • Vanilla essence: 1.5 tsp
  • Hot water or hot coffee: 100 ml

Method

  1. Sieve maida, cocoa, baking powder, baking soda, and salt together twice. Twice matters, it aerates the flour.

  2. In a separate bowl whisk curd and sugar until sugar dissolves. Add oil, milk, and vanilla. Whisk again.

  3. Add dry to wet in 3 batches, folding gently. Do not overmix, stop when no dry patches remain.

  4. Add hot water or hot coffee last. The batter will look loose. That is correct, do not add flour.

  5. Pour into a greased and parchment-lined 7 inch tin. Tap once.

  6. Bake at 170 degrees Celsius for 32 to 38 minutes. Test with a skewer, moist crumbs are fine, wet batter is not.

  7. Cool 10 minutes in tin, then invert onto rack. Cool completely before frosting.

Common mistakes and fixes

Cake sunk in centre: too much baking soda, or oven opened before 25 minute mark.

Dense crumb: overmixed the batter after adding flour.

Dry cake: overbaked, or used low-fat curd. Use full fat.

Bitter aftertaste: too much baking soda relative to acid, reduce to 1/2 tsp if using low-acid curd.

Scaling for orders

This recipe doubles cleanly for a 9 inch tin (bake 40 to 45 minutes). For a 3 tier order (6+8+10 inch), multiply by 4.5 and bake tins separately, do not stack in oven.

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FAQs

Can I replace curd with condensed milk?

Yes, use 200 g condensed milk and reduce sugar to 120 g. Texture becomes slightly softer and sweeter.

Does this cake hold fondant?

Yes, once chilled and crumb coated with ganache. Do not fondant a room-temperature cake in Pune summer.

Shelf life?

3 days at room temperature in airtight container, 5 days refrigerated. Bring to room temperature before serving.