Recipe

Mix white vinegar in warm milk and keep it aside.

Mix softened butter, sugar, curd and vanilla together to form a smooth mixture.

When the milk curdles slightly, add food color in it and mix it with curd mixture.

In another bowl, seive flour, cocoa powder, baking powder and baking soda together.

Add flour mixture and milk alternately to curd mixture and mix well.

Add milk in the mixture to adjust consistency.

Grease the cake tin and dust with flour. Remove excess flour.

Pour the mixture and bake it in preheated oven at 180 degree for 30 - 40 minutes.

For checking if the cake is baked, prick a toothpick in the cake. If the toothpick comes out clean, cake is baked completely. Otherwise bake it for a few minutes again.

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Decoration

You can use either whipped cream or buttercream as the frosting for your cake.

Mix 2 tbsp sugar with 1/2 cup water to make sugar syrup.

Cut the cake into two parts and brush sugar syrup on the top of each slice.

Place the lower slice in the plate and spread frosting on the top.

Place the upper slice on it and coat the cake with frosting completely.

Keep the frosted cake in refrigerator for 15-20 minutes.

Coat the frosted cake with dessicated coconut and shredded white chocolate.