Eggless Chocolate Cake

Ingredients:

For the chocolate cake:

1 1/2 cups All purpose flour/Maida
1/4 cup Cocoa Powder
2 Tsp Baking powder
1 Tsp Baking soda
1 tin/400gm Sweetened Condensed Milk
1/2 cup Butter melted
2 tsp Vanilla extract
1/2 cup Water

For the chocolate icing:

1 Cup Chocolate Chips
1/2 Cup Unsalted Butter

Method:

1. Grease 9” round cake tin with parchment paper/butter paper. 
2. Preheat the oven at about 350 F.
3. In a mixing bowl, assemble the flour, cocoa powder, baking powder and baking soda sieve once to ensure even mixing.
3. Add in the condensed milk, melted butter, vanilla essence and water. Beat with an electric hand mixer, whisk or spoon until the mixture is uniform and smooth and there are no lumps. Be careful not to over beat as this tends to stiffen the batter which might result into a harder textured cake. 
4. Pour the batter into the cake tin and bake for an hour or until a toothpick or knife comes out clean. 
5.  Run the sides of the pan with a knife and place the cake on a cooling rack.
6. For the icing, melt the chocolate chips in a bowl over a pan of hot water (a double boiler). Mix in the butter and stir until the icing has the consistency of thick pouring cream. Pour over the cake allow to set and decorate!