Tuesday, 2 May 2017

Eggless Chocolate Coffee Cake (Wholegrain)



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)

Ingredients

Cake     

  • 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

Chocolate Sauce

  • 75 grams dark chocolate
  • 3 tablespoons milk
  • 1 teaspoon butter


Instructions

  1. Preheat oven to 180 degrees C. Grease and line one 8 inch round cake pan.
  2. Sift cocoa powder. Whisk together first six ingredients in a large bowl.
  3. In another bowl, beat yogurt till smooth. Add sugar and beat well
  4. Add vanilla extract and oil and beat till you get a smooth and shiny mixture.
  5. Mix instant coffee powder and four tablespoons warm water. Stir to dissolve coffee granules. Add to yogurt mix.
  6. 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.
  7. Pour into the prepared pan and bake for 55 minutes to 1 hour or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven. Remove from the pan after 5 minutes. Cool on the rack.
  9. To prepare chocolate sauce, melt chocolate in a double boiler. Add milk and butter. Stir briskly to get a smooth shiny sauce.
  10. Spread the sauce evenly over the cooled cake. Sprinkle toasted walnuts.
  11. Slice and serve.

My Tip:
If you want a lighter crumb, take all-purpose flour in place of whole wheat flour.


5 comments:

  1. Hi
    Thank you for this awesome recipe..I followed it yesterday to bake a cake and it turned out to be one of my best baked till now..
    Thanks again mam

    ReplyDelete
    Replies
    1. Hello Manisha, So happy to know that you loved this cake. Hope you try out more recipes here :)
      Best wishes and love

      Delete
  2. Hi, in case of all purpose flour cake do we need to add additional 1/4 cup of maida or just 1 cup maida would do

    ReplyDelete
    Replies
    1. Hello Abha, Use 1 and 1/4 cup all-purpose flour. Begin with 1/2 cup yogurt and keep adding more till you get the right consistency.
      Happy Baking!

      Delete
  3. Thank you for this awesome recipe

    ReplyDelete

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