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photo by Aniroodh Prakash Gulati
Recipe by Aniroodh Prakash Gulati
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Preheat oven at 175 deg Celsius.
Line two 9" baking tins with grease proof paper.
In a bowl Cream Butter and sugar together with a hand mixer till fluffy.
Add vanilla and eggs one at a time
Mix butter milk and colour in a bowl and flour, cocoa powder in another.
Add both alternatively to the butter sugar egg mixture and fold gently.
Mix vinegar and baking soda in a small bowl to fizz and mix in the final mixture.
Divide mix in 2 tins and bake in the oven for 25-30 mins.
Remove cakes from tins and cool on wired trays before cooling in the fridge while you prepare the frosting.
Mix together softened cream cheese and mascarpone with a whisk or hand mixer.
Add the vanilla and put little sugar at a time till it mixes well in the cheese mix without any grains.
Fold in the whipped cream and layer your cake.