Egg less chocolate cake with chocolate fudge icing

This is an ideal birthday cake. Garnish it with either chocolate curls (method in chocolate mousse) or freshly chopped walnuts, M N M chocolates or cake angels. If you love the combination of chocolate and strawberries (match made in heaven) garnish with a whole strawberry.

Ingredients
For the cake
1 cup curd
50g semolina (rawa)
1/2 tablespoon soda bicarbonate
100 gm butter + to grease
200 gm powdered sugar
50 gm mava (optional)
200 gm maida/self raising flour + to grease
1 tablespoon baking powder
3 tablespoons cocoa powder
1 cup milk

For the icing
100 gm icing sugar
50 gm melted butter
1 1/2 tablespoons cocoa powder
2-3 tablespoons milk

Method
For the cake
In a bowl mix curd, semolina and soda bicarbonate. Leave aside for 10 minutes. In another mixing bowl, add butter, powdered sugar and mava. Add the curd mixture and mix well. Sieve together maida, baking powder and cocoa powder. Mix well. Add 1 cup milk and mix well. Pre heat the oven to 180C for 10 minutes. Grease a 8" cake tin with butter and maida. Pour the cake mixture in the tin and tap to remove air bubbles. Bake for about 30 minutes. To check if the cake is made properly, insert a clean knife or a toothpick. If it comes out clean, the cake is baked else you need to bake for a bit longer. Remove the cake from the oven and let it cool down for about 15-20 minutes in the tin. When the cake cools down, invert it on a wire rack and let it rest for another 15-20 minutes. The cake is ready.

To make the icing
Add sugar to melted butter. Add cocoa powder and mix well. Add 2-3 tablespoons of milk to get a thick paste consistency. Apply the icing on the cake using a butter knife.

PS: If you like layered cake, cut the cake in half horizontally. Soak the bottom half of the cake in sugar syrup. When the cake is soaked, apply a layer of icing. Put the other half on top and coat it with icing again. After making the cake, always freeze it for at least 30 minutes to allow the icing to cool and set on the cake. Alternately, you can bake 2 separate cakes to avoid cutting it. When you make 2 different cakes, after the cakes cool down, remove the top using a kitchen knife. Apply a layer or icing on the first cake. Invert the 2nd cake face down on it and apply the icing. You need not add sugar syrup in this method. The home made cake has a long shelf life as minimum butter and icing is used. Using this recipe, you can make about 800 gm of cake. You can make different the cake in different shapes. All you need is a cake tin which has the shape of your choice.