Vanilla & Chocolate Duet Cake (Eggless)

1. Preheat the oven to 180 degrees C/350 F.
2. Grease and dust one cake tin. 
3. In a bowl, take curd and beat it until it is smooth and there is no lump.
4. Add sugar and beat until the sugar melts.
5. Now add baking powder, baking soda and salt to the curd mixture. Set aside for 3-4 minutes until it becomes frothy.
6. Pour oil and vanilla essence. Mix gently until well combined. Do not over mix as the air captured in the mixture might be lost.
7. Fold in all purpose flour, using a spatula. Mix gently until well combined. Do not over mix.
8. Pour the cake batter into the prepared cake tins.
9. Bake for approximately 40 to 45 minutes or until the skewer inserted in the centre of the cake comes out clean.
10. Remove the cake tins from the oven and place them on a wire rack to cool down.
11. Unmould the cake.

1. Preheat the oven to 180C/350F.
2. Grease and dust another cake tin.
3. Sift together all purpose flour, baking soda, cocoa powder, cinnamon powder and salt. Sift 2-3 times so that the cocoa powder is well combined.
4. In a large mixing bowl, take sugar, vanilla essence, white vinegar and water. Stir until the sugar dissolves.
5. Pour oil.
6. Now fold in the sifted flour. Mix gently using a spatula until well combined.
7. Pour the batter into prepared tins.
8. Bake for 40 – 45 minutes or until the skewer inserted in the center of the cake comes out clean.
9. Place the cake tins on the wire rack to cool down.
10. Unmould the cake.

1. Take sugar and water in a saucepan and heat it until the sugar melts completely.
2. Turn off the heat and allow it to cool down completely.
3. Refrigerate until you use.

1. Core the strawberries, cut them into pieces and pulse them a couple of times to break them down into chunky puree.
2. In a sauce pan, take chunky strawberry puree, sugar and salt. Cook on medium heat until the strawberry chunks soften little bit.
3. Meanwhile, dilute cornflour with water and pour this mixture into the cooking strawberry mixture. Stir continuously until the mixture thickens slightly. Turn off the heat and allow it to cool down completely.

1. Take powdered sugar in a large mixing bowl.
2. Add softened butter and salt. Using the electric mixer, mix on low speed until they are well combined.
3. Now add vanilla extract and mix on medium speed for a minute.
4. Turn off the mixer, check for the consistency. If it is too dry or thick, add milk and mix again on medium speed until it is light and fluffy.

Set aside in a cool place.

Assembling the cake:

1. Trim the top surface of both the cakes such that they have flat surfaces.
2. Place one of the cakes in a plate/tray and pour about 1/2 cup of prepared simple syrup until the entire cake is moist enough. Keep a check on the moistness as you do not want the syrup dripping through the cake. Repeat the same for the other cake. Refrigerate for 30 mins to 1 hour.
3. Now place one of the cakes on the cake board, smear a layer of butter cream frosting on top of the cake. If you like a lot of frosting, keep the layer thick.
4. Spread strawberry filling evenly on top of the frosting.
5. Place the other cake on top of the strawberry filling, remove any excess filling that leaks out from the middle of the cake.
6. Now evenly frost the layered cakes entirely with the remaining butter cream. The buttercream will be sufficient for thin layer of frosting and little piping. If you need more frosting, double the ingredients in the recipe.
7. Top the cake with grated chocolate, chocolate swirls/lace and some strawberries.
8. Cut and serve.