2 Cups of All Purpose Flour
1 tsp Salt
1 tsp Baking Powder
2 tsps Baking Soda
3/4 Cup Unsweetened Cocoa Powder
2 Cups Granulated Sugar
1 Cup Vegetable Oil
1 Cup Hot Coffee ( 1.25 Teaspoons Of Instant Coffee Powder With 1 Cup Of Hot Water)
1 Cup Milk
1/2 Cup Silken Tofu Pureed
1 tsp Vanilla Extract
Preheat the oven to 325F.
Grease and flour two baking pans.
Sieve the flour and mix together the salt, baking powder, baking soda, cocoa and sugar into a large mixing bowl.
Making a small well, add canola oil, followed by hot coffee decoction and then milk.
Blend the silken tofu and add it to the above mixture.
Add few of drops of vanilla essence.
Beat it for 3-5 minutes and pour the batter evenly into the baking pans.
Bake for 30 to 35 minutes. Test with a tooth prick to ensure that the cake is completely baked.
Allow the cakes to cool completely, before removing them from pans.
Remove the cooled cakes from pans, wrap them with transparent food wrap and refrigerate it for 12 hours before frosting.