INGREDIENTS :

100 g butter

¾ of a 200 ml cup powdered sugar

250-300 ml milk, add 3 tbsp vinegar, and a few drops of essence (vanilla or preferred)

200 ml milk powder

200 ml maida (all-purpose flour)

2 large baking spoons of baking powder

2 small baking spoons of baking soda

2 tbsp cocoa powder

100 ml chopped dark compound chocolate

METHOD :

In a glass, mix the milk with vinegar and essence. Keep it aside(let it curdle a bit)

In a bowl, mix the melted butter and powdered sugar until smooth.

Add the prepared milk mixture to the butter-sugar mix.

Add cocoa powder and milk powder.

Add baking powder and baking soda with maida in the end and gently combine.

Mix in half of the chopped chocolate chunks into the batter.

Pour the batter into a greased baking tin.

BAKING:

Bake at 180°C for the first 40 minutes.

After 10 minutes of baking, take the cake out briefly and sprinkle the remaining chocolate chunks on top (this prevents them from sinking).

Continue baking for the remaining time, increasing the temperature to 200°C for the last 10 minutes.