Last Friday I set a poll for my readers in SnS's Facebook page asking which cake recipe would all like me to bake.
And the winner was Coffee Chocolate Cake!
Today I baked the eggless version so that I can feed some tit bits to my baby who is less than a year old and yet to start non-vegetarian food.
I added an interesting ingredient which may or may not be available in all households and so can be totally avoided in the recipe.
Flavour wise you may feel a difference but it is okay.
My cousin gifted me a Hazelnut Flavour Coffee. As a beverage I never relished it because the hit of coffee is minimum and for a coffee lover like me I felt dissatisfied after drinking. But I loved the product and often thought about recipes in which I can incorporate it.
So this cake recipe was out of an experiment and it turned out excellent.
The cake itself is moist, almost fudgy kind of brownie and has a strong coffee and chocolate taste.
As always since I bake cake every month and love to eat most of it, I try to make a healthy version.
Bake and enjoy!
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And the winner was Coffee Chocolate Cake!
I added an interesting ingredient which may or may not be available in all households and so can be totally avoided in the recipe.
Flavour wise you may feel a difference but it is okay.
My cousin gifted me a Hazelnut Flavour Coffee. As a beverage I never relished it because the hit of coffee is minimum and for a coffee lover like me I felt dissatisfied after drinking. But I loved the product and often thought about recipes in which I can incorporate it.
So this cake recipe was out of an experiment and it turned out excellent.
The cake itself is moist, almost fudgy kind of brownie and has a strong coffee and chocolate taste.
As always since I bake cake every month and love to eat most of it, I try to make a healthy version.
Bake and enjoy!
Ingredients:
- 1 cup all-purpose flour
- 1 cup semolina/suji (if you want to avoid semolina then take 2 cups of flour)
- 1/2 cup cocoa powder (click to buy Hershey's Cocoa Powder)
- 1 cup milk
- 1 cup water
- 1 + 1/4 cups sugar powder
- 1/2 cup vegetable oil
- 1 tbsp. instant coffee powder (click to buy Nescafe Pure Arabica Coffee with Velvety Crème)
- 1 tbsp. Hazelnut Coffee Powder (click to buy)
- 1 tbsp. baking powder
- 1 tbsp. flax seeds powder (click to buy Organic Flax Seeds)
- 2 tsp. vanilla essence (click to buy Ossoro French Vanilla)
- 1/4 tsp. salt
Method:
Preheat oven at 150 degrees.
And prepare a cake tin with a smear of oil and dusting of flour.
And prepare a cake tin with a smear of oil and dusting of flour.
Sieve the dry ingredients like flour, semolina, cocoa powder, baking powder and salt.
Keep aside.
Keep aside.
In a sauce pan, heat milk and water.
Add in both kinds of coffee powders.
Take off from heat and keep warm.
Add in both kinds of coffee powders.
Take off from heat and keep warm.
In a large mixing bowl whisk sugar, oil, coffee solution, flax seed powder and vanilla essence.
Add the dry flour mixture and gently fold.
Pour the runny cake batter in a round cake tin and bake for 30-45 minutes or till a Cake Tester inserted comes out clean.
Tip:
- Add 2 eggs instead of flax seeds for regular cakes.
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