There was a birthday in our family last week. We decided to bake an eggless chocolate coffee cake. Helping hands got together, the pan was readied, batter beaten to a silky consistency and in went, a very chocolaty batter suffused with a deep coffee flavour.
While the cake was baking, we went out to enjoy the fresh air. It is a blessing to get some showers in the midst of summers. The breeze was soothing and the petrichor intoxicating. The showers were mild but it was a great relief from the scorching heat.
We sat on the dusty stairs, talking, enjoying the pleasantness of the weather.
We saw some White Cheeked Bulbuls in our bird bath enjoying a dip one after the other.
The timer chimed and a heavenly aroma of cake wafted through.
We love simple, no fuss cakes. Few ingredients, easy steps and a great outcome. This is one such cake.
We loved the taste, texture and the flavour.
Eggless Chocolate Coffee Cake (Wholegrain)
- 1 cup whole wheat flour
- 1/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1 cup sugar (powdered) 3/4 cup yogurt
- 1/3 cup olive oil or any vegetable oil
- Vanilla extract 1 teaspoon
- 4 teaspoons heaped instant coffee powder
- 1/4 cup toasted walnuts chopped into small pieces
- 75 grams dark chocolate
- 3 tablespoons milk
- 1 teaspoon butter
- Preheat oven to 180 degrees C. Grease and line one 8 inch round cake pan.
- Sift cocoa powder. Whisk together first six ingredients in a large bowl.
- In another bowl, beat yogurt till smooth. Add sugar and beat well
- Add vanilla extract and oil and beat till you get a smooth and shiny mixture.
- Mix instant coffee powder and four tablespoons warm water. Stir to dissolve coffee granules. Add to yogurt mix.
- Now add dry ingredients to wet ingredients. Stir till well incorporated. If the batter feels too dry, add more beaten curd to get the right consistency.
- Pour into the prepared pan and bake for 55 minutes to 1 hour or until a toothpick inserted in the center comes out clean.
- Remove from the oven. Remove from the pan after 5 minutes. Cool on the rack.
- To prepare chocolate sauce, melt chocolate in a double boiler. Add milk and butter. Stir briskly to get a smooth shiny sauce.
- Spread the sauce evenly over the cooled cake. Sprinkle toasted walnuts.
- Slice and serve.
My Tip: If you want a lighter crumb, take all-purpose flour in place of whole wheat flour.