Eggless dense & moist chocolate cake with buttercream frosting & caramelized almonds

Ingredients :

1. All purpose flour - 1 cup
2. Baking powder - 1/2 tsp
3. Baking soda - 1 tsp
4. Unsweetened cocoa powder - 6 tbsp ( 45 g )
5. Sugar - 3/4 cup
6. Vegetable oil - 1/2 cup
7. Hot coffee - 1/4 cup ( 1 tsp of coffee in 1/4 cup of hot water)
8. Milk - 1/4 cup
9. Yoghurt - 1/4 cup
10. Vanilla extract - 1 tsp

Frosting :

1. Butter -  1/2 cup (113 gms)
2. Icing sugar /powdered sugar/ confectioners sugar - 2 cups (230 gms)
3. Vanilla extract - 1 tsp
4. Milk or light cream - 2 tbsp 

Caramelized almonds :

1. Almond flakes - 100 gms
2. Butter - 1 tbsp
3. Sugar to taste (I used around 3 tbsp)

 Method :

1.   Preheat the oven at 170 C.  Grease & line up the parchment paper in the baking pan.

2.   Sieve together the flour, baking powder, baking soda, cocoa powder & sugar.  Make a well in the middle and add the wet ingredients one by one.  Fold it gently.

3.    Spoon the batter in the prepared baking pan & bake it for 30 mins or until the toothpick inserted in the middle comes out clean.

4.   For the caramelized almonds : Heat the butter in the pan & add the almond flakes & sugar.  Keep stirring until its golden brown in color & caramelized.

5.   For the frosting :  Cream the butter till smooth & gradually add the icing sugar, vanilla extract & milk.  If desired, add more icing sugar & milk.

6.   Cool the cake completely & frost the cake with the buttercream frosting & with the caramelized almonds & cherries.



Happy baking :)