Ingredients:

• Eggs – 4
• Cocoa Powder – 1/2 cup
• Butter – 3/4 cup
• Powdered Sugar – 1 1/4 cup
• Baking POwder – 1 3/4 tsp
• All purpose flour / Maida – 1 cup
• Vanilla essence – 1 tsp
• Baking soda – 1/4 tsp

• Keep all ingredients ready with the above mentioned measurements before you start preparing the cake.
• If you do not have powered sugar, powder it and then measure. Here you will need 1 1/4 cup.
• Sieve maida, baking powder, baking soda, cocoa powder thrice so that all are very well mixed.
• Softened the butter before beating. Do not melt.
• Eggs should be at room temperature. If refrigerated keep them out for about an hour before baking.
• Grease the baking tray with butter and dust with Maida so that the cake comes off easily once baked. You can miss this step if you have a greased tray.
• Preheat at 180-200 degree Celsius till it becomes hot

• Beat butter and sugar in a bowl till light and fluffy. Make sure to beat in one direction
• Beat eggs separately one by one with vanilla essence.
• Add beaten egg to the butter-sugar and mix well. Do not allow the mixture to curdle
• Mix the sieved flour to the butter-sugar-egg mixture slowly and fold to a dropping consistency. Do not allow to curdle
• Pour this mixture into the baking tray and bake for 220 degree Celsius for about 20 minutes. Time may vary for each oven.
• Check if the cake is baked with a tooth pick. The cake is done if it comes out clean.
• Remove from oven and place it on a wire rack and allow to cool.