Baking powder: 2 tsp Sugar: 1 cup.( I reduced sugar by 2 tbsp because the cake was a bit too sweet for me...must be because of topping with chocolate chips BUT if you are making it plain one cup is perfect).
I used a bit more to make it creamy.
Sift the dry ingredients ie the flour and baking powder, keep aside. In a large bowl, cream the butter and sugar..for 2 to 3 min
In another small bowl, mix the vanilla into the milk and set this aside as well. Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides
The recipe I followed here was very similar to the eggless vanillacake I have posted before. Nevertheless , I have been posting lot of eggless cakes nowadays as lot of readers ask for egg substitutes in the recipe with eggs
Cake base. If you are in hurry, take your cold eggs from refrigerator,crack into a bowl and cover with lid, and warm it up by placing into a bowl of warm water(not too hot otherwise cook your egg whites)
The cake itself is quite dry, but with the chocolate cream on top it's so delicious and rich. I stored the cake in the pan I've baked it and covered it with aluminum foil and left it outside of the fridge