“Delicious Autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking successive autumns.” – George Eliot
Yes, autumn is here in all its beauty. Pleasant mornings, crisp warm sunshine and beautiful evenings. Our garden is bursting with flowers. Birds, bees and butterflies are thronging the flowers sucking nectar all day. Yesterday we spotted a big group of grey Hornbills in the huge Jamun tree in our house. It is indeed the best time of the year!
The flu and fever bug has finally left our house. Yesterday I felt very happy when my daughter asked me to bake a cake for her. All these days, she was not eating well due to cold and fever. To celebrate autumn and to celebrate normalcy returning after “bad health days,” I baked our favourite Egg less dark Chocolate Cake.
1 cup all purpose flour
1 cup Yogurt
¾ cup sugar (powdered)
½ teaspoon baking soda
1 ¼ teaspoon baking powder
½ teaspoon vanilla essence
½ cup walnuts chopped
½ cup olive oil or any other oil
Sieve together all purpose flour and cocoa powder two times. In a large bowl, mix yogurt and sugar. Beat well. Add baking powder and baking soda to yogurt sugar mixture and mix well. Bubbles will start appearing. After two minutes, add oil and mix well. Slowly add flour and cocoa mixtures adding one tablespoon at a time. Mix well scraping the sides so that there are no lumps. Add vanilla essence in the end and add some chopped walnuts rolled in flour. Grease, line and dust a 6 inch round cake tin and pour the batter. Add remaining walnuts on top. Bake in a pre heated oven at 200 degrees C for 10 minutes. Now set the temperature to 175 degrees C and set the timer to 45 minutes. When the skewer inserted in the centre comes out clean, the cake is done. Let it cool in the tin for 10 minutes. Remove from the cake tin and cool in the wire rack. This cake tastes great with custard or icecream or just plain.