This was for the first time that I used butercream I somehow never liked buttercream I prefer fresh cream /ganache .But just gave it a try .It was well recieved by all they all enjoyed the cake and it was vanished in no time.
Flour/Maida 1 cup
Cocoa powder 1/2 cup
1/4 cup butter milk
3/4 cup sour cream
3/4 cup Powdered sugar
1/2 tsp baking soda
1 1/4 tsp baking powder
1/2 cup oil
1 tbsp vanilla essence
1/4 tsp salt
1/2 cup butter/100 gms butter
400 gms Icing sugar
65 gm cocoa powder
1 tsp vanilla essence
3-4 tbsp milk.
Beat the butter till soft and fluffy
Mix the suagr and cocoa and beat well
Add milk and essence and beat till fluffy.
Sift together flour,cocoa , baking powder ,salt and baking soda and keep aside
In a bowl add all wet ingredients
Add sifted flour in 3-4 mixtures an mix well till its well combined and there are no lumps.
Grease one 8 inch baking pan and line it with parchment.
Preheat the oven for 10 min at 180 degree Celsuis.
Pour the batter in the prepared pan.
Bake at 180 degree Celsius for 35 min or till the skewer comes out clean.
Let it cool in the pan for 10 min then remove on wire rack and completely cool before slicing.
Cut the cake into 2
Apply a generous amount of buttercream and cover with the other half.
Apply a thin layer of buttercreamm all over the cake to crumb coat
REfrigerate for 30 min
Then pipe rossetes using 1m tip.
Refrigerate the cake for 1 hr.
I have used buttermilk i made this by adding 1 tsp vinegar to 1/4 cup full fat cream milk and let it stand for 5 min.
For Sourcream just add 1 .5 tsp lime juice in 3/4 cup heavy cream.
If you dont want to use cream you could thick yogurt.