Eggless Chocolate Cake

I am a big chocolate fan. I always have a lot of chocolate at home, not just cooking chocolate because I like to bake but also the ones that satisfy my sweet tooth. I need a little something after meals be it a tiny cube of a chocolate bar or a slice of my home baked chocolate cake. 
This eggless cake comes out to be dense and moist and is perfect for carving. The use of coffee not only gives it a deep chocolate colour but also a deep chocolaty taste. I have frosted the cake with chocolate buttercream but its entirely optional. The curd should be fresh or it can lead to the cake getting bitter (I have had a bad experience quite recently).
This cake will not disappoint you. So go ahead and give it a try!

Ingredients:

Flour - 1 cup
Oil - 1/2 cup
Cocoa Powder - 4 tbsp
Baking Powder - 1/2 tsp
Baking Soda - 1/2 tsp
Granulated Sugar - 3/4 cup
Instant Coffee - 1 tsp
Hot Water - 1/4 cup
Vanilla Essence - 1 tsp
Milk - 1/2 cup
Curd - 1/2 cup

Frosting:

Butter - 1/2 cup (room temperature)
Icing Sugar - 2 cups (sifted)
Cocoa Powder - 1 tbsp (sifted)
Milk - 1/3 cup
Vanilla Essence - 1 tsp

Method:
1. Pre-heat the oven to 180 degree Celsius and grease an 8" baking dish.
2. Sift the flour, baking powder, baking soda and cocoa powder in a bowl.
3. Mix the instant coffee in the hot water and keep aside.
4. In a separate bowl, using a hand blender, beat the oil and sugar until its combined.
5. Add curd and vanilla essence and mix well.
6. Add in the unsweetened hot coffee.
7. Add 1/2 of the dry ingredients, mix well. 
8. Add milk and mix well.
9. Mix in the rest of the dry ingredients.
10. Pour in the prepared tin and pat it on the counter few times so that the air bubbles come on the top and burst.
11. Bake it in the oven for 40 minutes or until a toothpick when inserted in the cake comes out clean.
12. In the meanwhile prepare the frosting. Beat the butter for 3-4 minutes till it gets pale and light.
13. Add the cocoa powder and  blend well.
14. Gradually add the icing sugar, mixing well after each addition.
15. Mix in the vanilla and the milk.
16. Once the cake is baked let it cool completely before frosting it.