Method of Preparation :
Cream butter till light and fluffy. Then slowly add in the powdered sugar till light and fluffy. Sieve in flour and cocoa with soda bicarb and salt. Cream it into the mixture, alternatively with curd. If required add some milk. Pour into a greased and lined tin and bake in a preheated moderate oven, 200°C for 40 minutes. Test and then remove.
We can also bake the cake in a pressure cooker by placing the cake tin in a preheated pressure cooker pan placed on a thick chapatti tawa with the lid on it and without the whistle. It takes about 45 minutes to bake the cake on moderate heat. Test and then remove.