Eggless chocolate cake

1. Pre-heat the oven to 180*C. Line two 6" baking pans with parchment paper.
2. Mix in milk and vinegar in a small bowl and set aside.

3. In a bowl sift cocoa powder, flour, salt, baking soda and baking powder.
4. Take another bowl and beat together oil and sugar until the mixture is pale and light
5. Add yogurt and mix well.
6. Beat in vanilla using mixer at low.
7. Add the flour mixture to the wet ingredients alternating with milk and vinegar mixture, starting and ending with flour mixture. Mix only until well combined. Don't over mix.
8. Pour the batter into the pan and bake at 180*C for 30 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool down.

For frosting
1. In a bowl add in butter and sift in icing sugar and cocoa powder.
2. Whip this mixture using a hand whisk or an electric mixer at high speed till you get a fluffy and light mixture.
3. Add in vanilla and beat it in as well. Once all of this is combined, warm your cream and mix that in as well.
4. Next, melt your chocolate and let it cool down slightly before you add it into the frosting mixture.
5. Once cooled down, just combine everything using your whisk. Give it a good mix and you will see your frosting be thick but slightly liquidy.
6. Refrigerate the frosting for 30-40 minutes.

7. Use it to layer up your cakes and decorate the cake with some chocolate shavings.
8. Enjoy!