1 Preheat oven to 175 degrees C. Grease and flour an 8 inch square pan and line with butter paper. 2 In a bowl, sieve maida, cocoa, powdered sugar, cornstarch, baking soda and salt. Keep aside. 3 In another bowl, combine melted butter, buttermilk and coffee mixture. Add the vanilla essence. Mix in the cocoa-flour mix using a wooden spoon until no trace of flour is left. Spread batter into prepared pan. 4 Bake in preheated oven for 28-30 minutes. 5 Cool on a wire rack. Dust with powdered sugar (optional). Cut into squares at room temperature. Serve with a scoop of ice cream. Preparation: 10 mts, Baking: 30 mts . 1 tsp cornstarch 1/2 tsp baking soda pinch of salt 1/2 cup unsweetened cocoa powder 1 cup maida 1 cup thick buttermilk 1/4 cup melted butter or vegetable oil 2 tsps instant coffee pwd mixed in a tbsp of hot water 1 tsp vanilla essence 1-2 tbsps toasted chopped nuts (optional) I spooned a part of the cocoa batter into cupcake liners till three fourth full and baked for 23 mts.
