Eggless Tutti Frutti Vanilla Cake

Every kid in town knows about this cake, every childhood memory we have about this cake brings back sweet memories.

But for vegetarians a eggless cake is even special, I made this cake without eggs with milk powder as a substitute and was surprised to find it moist, soft and light.

Ingredients

• 1 cup all purpose flour (maida)
• 1/2 milk powder (I used amul)
• 1/2 cup powdered sugar
• 1/2 cup oil
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 cup tutti frutti

Procedure
Grease 3-4 small round pan or one 8x8 inch square pan and sprinkle some flour and keep aside.
Preheat the oven at 180 C

Sieve the flour, salt, baking soda and baking powder at least twice so that they mix properly .Add the sugar, milk powder and mix nicely.

Mix vanilla extract to the milk and now slowly pour this milk to the batter and whisk firmly till it become lumpfree smooth batter ,next add the tutti fruitti and reserve some for garnishing.

Now pour the mixture into the pan,sprinkle the reserved tutty fruity and bake for 20 to 30 min or till golden brown. Check with a toothpick.

Your vanilla cake is ready, let it rest for it to cool for serving

Note:
The batter of the cake should be flowy.
The time for baking varies from oven to oven and also from pan to pan so adjust accordingly, here I used some small size pans so my baking time was less

A Little Delectable Chocochip Brownie

Life gives us small surprises or we need to create them !! A brownie is the perfect american dessert. The most popular story about the origin of the brownie is about a housewife in Bangor, Maine. It says that the house wife forgot to add baking powder to a chocolate cake she was making. The cake did not rise but it was still delicious

They are either fudgy or cakey, depending on their density, and this version uses chocochips

Ingredients

• 1 cup all purpose flour
• 3/4 cup sugar
• 3 eggs
• 115 gm butter
• 115 gm chocolate bar
• 100 gm chocochip
• 1 tsp vanilla
• a pinch of salt

Procedure
Preheat the oven to 180 C,line a butter paper in a square pan.

Heat the chocolate with butter on double boiler,once chocolate melts fully keep it aside.

Beat the egg and sugar together with fork till it blends properly then add the melted chocolate and vanilla,salt and mix smoothly,now add the flour slowly and mix till all the flour blends with the mixture fully.Don't over mix this mixture.Now add the chocochips to this batter.

Shift the mixture to the prepared baking pan and bake it in pre heated oven for 30-40 min till its done.

Note:

1.Don't over bake the brownie otherwise it will end up with crumble n chewy

2.Don't over beat the batter as if you beat more then more air will get incorporated brownie texture will become like cake and not be dense and become fluffy instead

Chocolate Trifle A Taste of Heaven

This eye catching, full of rich chocolate flavor is a dream dessert with six luxurious layers of cream,custard and chocolate cake crumbles. If you want to taste heaven with every scoop this dessert will not fail you. So go ahead and surprise your loved ones..

Ingredients

• 6 tbsp chocolate cake crumbles
• 6 tbsp whipped cream
• 3 medium size glasses
• 6 tbsp chocolate custard

For chocolate custard

• 1/2 cup milk
• 1 tbsp custard powder
• 1 tbsp cocoa powder
• 4 tbsp sugar

Procedure

To prepate chocolate custard in a bowl mix the cocoa powder, custard powder and little milk.Mix nicely keep aside.

Boil rest of the milk, add sugar and mix nicely. Then add the above mixture to this and stir continously so that it does not stick to the bottom. Once it begins to boil switch it off after one minute and let it cool.

In a serving glass, put 2 tbsp crumbled chocolate cake, 2 tbsp chocolate custard, 2 tbsp whipped cream some nuts then again add 2tbsp of chocolate crumbles , chocolate custard and whipped cream.

Sprinkle some tutty fruttie and refrigerate for 8 hrs

Serve chilled

Note: To prepare whipped cream please refer to the homemade whipped cream frosting I had prepared earlier
 

The Exotic Crumbled Banana Walnut Muffin

 

If you love banana and walnuts this would be the perfect treat for your tastebuds. I spotted this recipe on australian womens weekly and gave it a try. It has a wonderful flavor and texture with every bite. The best part if you have overriped bananas to throw away you could use it here !!

 

Ingredients

• 1.5 cup all purpose flour / maida
• 1/2 cup brown sugar
• 1 egg lightly beaten
• 3/4 cup milk
• 1/4 cup oil (rice bran oil)
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 cup mashed banana
• 1/4 cup walnuts
• pinch of salt

For Topping

• 2 tbsp brown sugar
• 2 tbsp flour
• 1/4 cup chopped walnuts
• 1 tbsp butter

Procedure

Line a muffin pan 2x3 with paper cups.

Prepare the topping by combining sugar and flour in a bowl, rub in butter and mix the chopped walnuts and keep aside

 

Preheat the oven to 200 degree centigrade, sieve the dry ingredients(flour,baking soda,baking powder,salt) into a bowl for 3 times

 

Beat the egg with brown sugar for 1 min then mix milk,oil,banana to it. Now add the dry ingredients to the mixture slowly till all ingredients get incorporated. Do not overmix.

 

Mix the walnut and pour the mixture into the paper cup upto 3/4th level.Sprinkle muffins with topping, bake at 200 C for 25 min or until the muffins are brown and firm. Remove and let it cool on a cooling rack.

 

Serve warm or store in a air tight container.

 

 

 

Mango Mousse Chocolate Cake for Father's Day

I dedicate this cake to fathers day

 

"Treats your parents with loving care, you will only know their value when you see their empty chair" - Anonymous

 

Having lost my father in my childhood it is very important for me to celebrate fathers day with my FIL who has filled the gap .Yesterday was fathers day and my FIL has a sweet tooth for mangoes and cakes. Thought of combining both these to make his day special
 
Ingredients :

• Chocolate cake
• Mango mousse
• Mango jelly
• Soaking syrup

For chocolate cake
 
You can try out my Devil's chocolate cake or Eggless chocolate cake. Prepare the cake and let it sit on cooling rack to cool.

 

For mango mousse
You can try out my mango mousse recipe ,make the mousse just before assembling the cake.

Ingredients for Mango jelly 

• 200 gms mango puree
• 2 tbsp sugar
• 1 tbsp gelatin
• 3 tbsp water

Method
Mix gelation into the water and stir nicely and keep aside.
Heat mango puree with sugar in a pan to make it just warm .
Add the gelatin mix nicely till it completely dissolves and then switch off the
flame.. Make this mango jelly just before the assembly the cake

 

Ingredients for Soaking Syrup

• 1 tbsp sugar
• 2 tbsp water
• 1 tsp of coffee powder

Method
Warm the water add the sugar and coffee powder mix nicely and keep aside

Assembling the cake
Cut the cake horizontally and sprinkle with syrup , pour 1/3 of the mango mousse over over one slice ,spread it evenly then put another slice on top of it and pour the remain  mouse on the cake and spread it evenly with a knife gently.And refridgerate it for 2 hrs

After 2 hrs take the cake out ,by the time it will set nicely ,now pour the prepared  mango jelly  over it and spread it gently over the cake and refridgerate it for 1 hr to set.

After 1 hr your mango mouse chocolate cake is ready for celebration.

Note: Mango jelly and mango mouse should be prepared just before it is assembled

Eggless Chocolate Banana Marble Cake

Baking this cake can make a delightful family treat.It is soft, moist and infused with a beautifull blend of flavors that will simply burst their tastebuds asking for more.The advantage of this cake is there is no need to use eggs considering the moistness and texture of this cake.

Ingredients

• 2 cups All purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/8 tsp salt
• 3/4 cup sugar
• 1/4 cup oil
• 1 tsp vanilla extract
• 3 ripe banana
• 1/2 cup milk
• 1/4 cup yogurt
• 1/4 cup cocoa powder

Procedure
Preheat the oven to 180 degree Celsius.Grease the 9x5x3 inch loaf pan and keep aside. Sieve the dry ingredients all purpose flour, baking soda, baking powder, salt and together 3 times.

Beat milk and sugar together till sugar dissolves.Add oil,yogurt,milk,mashed banana,vanilla extract and mix nicely.Combine with the above dry ingredients and mix nicely until all lumps dissappear.

Remove 1 cup plain batter into a bowl and mix cocoa powder to it nicely.Pour the spoonfull of cocolate batter followed by spoon full of plain batter and alternatively repeat the process for rest of batter now run a knife gently through the batter to get a nice swirl effect.

Bake for 60 minutes and test with a toothpick in the very center of the loaf to come out clean.Let it cool on a cooling rack, slice and enjoy.

The Ultimate Devil's Food Cake With a Chocolate Glaze

Contrary to it name it is one of the most heavenly cakes I have tasted.The crumb is tender, the filling and frosting luscious. It is dark, rich and yet not so sweet. And it is butter free so you enjoy it with a guilt free spirit : )

I bookmarked this recipe recently when I saw on Sangeeta's Spicy Treat blog. It is the perfect cake to prepare for this occasion of my in-laws 50th marriage anniversary.!!.

Ingredients 

• 1 1/2 cup all purpose flour
• 3/4 cup powder sugar
• 1 egg
• 6 tbsp cocoa powder
• 1/2 cup freshly brewed coffee
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1 pinch of salt
• 1/2 cup buttermilk
• 1/4 cup oil(I used sunflower oil)

Procedure

Preheat oven 180 C 

Grease the baking pan, I used a 9 inch square pan.

Sieve the flour,cocoa powder, salt, baking soda 3 times together.Beat the eggs and sugar well with a beater approximately for 10 min or till it becomes fluffy. Add vanilla essence,butter milk,oil.coffee and beat for another minute.Now gently fold it with sifted flour and mix softly so that air does not escape. Now shift this batter to the baking pan.


Bake the cake for 30-35 minutes in 180 C, check with a toothpick till its done. Once done let it sit for 5 min then remove the cake from the pan to a cooling rack to cool completely. In the meantime we will prepare the chocolate glaze.

For Chocolate Glaze:

• 2 tbsp butter
• 1/2 cup chocolate chips
• 2 tbsp milk
• 1 tsp vanilla extract

For the glaze combine the butter,chocolate,milk and vanilla extract in the top of the double boiler or in a heatproof bowl set over hot water,until melted.

Place a piece of greaseproof paper under the cake, then pour spoonfuls of glaze along the edge to drip down and coat the sides.

Place the remaining glaze on the top of the cake.

Pistachio Rosewater Cupcakes With A Pink Frosting

I am celebrating a wonderful moment today as it is my marraige anniversary ... One of the best things in life is seeing a smile on my hubby’s face and this cupcake with its wonderful frosting brought this magic to the moment. The recipe was adopted from here

Ingredients  

• 1 cup all purpose flour
• 3 tbsp pista powder
• 1 egg
• 1/2 cup powder sugar or confectionary sugar
• 1 1/2 tsp baking powder
• 3tbsp butter at room temp
• 3/4 cup milk
• 1/4 tsp vanilla extract
• 2 tbsp rose water
•  pinch of salt

Preheat the oven to 170 Centigrade.

Take a large bowl sieve the all purpose flour, pista powder,sugar, baking power and salt all together.

Then rub the butter with this flour nicely and keep aside.

In another bowl beat the eggs and milk for 3 min with a hand blender with medium speed till it become fluffy.Then add vanilla extract,rose water and again blend till it all mix nicely.  

 To the above egg mixture add the dry ingredients and stir till it blends properly .This can done with hand blender or even with a spatula.

Take 12 muffin cups, spray some oil n pour 1/2 batter each cup.Then place this tray in the microwave and let it bake for 20-25 min.

You cup cakes are ready.

To prepare the frosting

• 1 cup heavy whipped cream ( I used nilgiris cream)
• 2 tbsp confectionary sugar
• 2 tbsp iceing suagar
• 1/2 tsp rose water
• 1/4 tspvanilla extract
• 1-2 drops of food color

Chill a large and medium size bowl with spatula,beater spiral in refrigerator for 15 min

Once the tools are chilled take the large bowl and fill with 1/4 level ice cubes. Place a medium size bowl on top of it. 

Empty the cream into it and start beating in a low speed until it becomes fluffy  and the cream forms light peaks..

Add sugar and beat again, then add the icing sugar, rose water, vanilla and beat till it forms thick peaks.

Then add a natural food color of pink shade and blend again. Store it in a bowl and cover with cling wrap and refrigerate and use it after 20 minutes.

 Fill the piping bag with the frost with your choice of nozzle and frost each cupcake, sprinkle some chopped pistachio on each frosted cupcake for the final touch and serve.

Note:
1.The fat % should be more than 30 % then it is considered as a heavy cream that can be used as a whipped cream. We can find this in nilgiris. Amul cream is normally 20% which is not suitable for whipping

2.If you cant find heavy then you can use blue bird whipped cream powder for frosting your cupcakes which I have used

3.The temperature may vary from oven to oven, similarly the baking time may vary so please take care.

4.You can reduce the amount of rosewater for making cupcakes but amount I used worked good for me.

5.Before frosting please ensure your cupcakes are totally cooled

6.Dont overbeat your whipped cream else it will loose its soft creamy texture and become more buttery.

Eggless Sour Cream Chocolate Cake

With a moist creamy texture and a enticing flavor of chocolate this cake would be the perfect weekend treat or potluck take-along and maybe a perfect treat for a deepavali get together as it is eggless !! .Its very light on the stomach and you can enjoy every soft bite. So here is it ...

Ingredients

• 1 1/3 cup all purpose flour
• 3/4 cup brown sugar
• 1/2 cup sour cream
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup butter
• 1 cup hot milk

Procedure

Preheat the oven to 180 degree Celsius.Grease the 8 inch round baking pan and keep aside. Sieve the dry ingredients,all purpose flour, baking soda, baking powder, salt and cocoa powder together 3 times.

In another bowl add sugar,sourcream,butter and hot milk. Beat till sugar melts.Combine with the above dry ingredients and mix nicely until all lumps dissapear. To mix this you can use the hand blender with minimum speed.

Pour the batter in the greased pan, tap it for all air bubbles to escape. Bake it in the preheated for 30 minutes or test it with a toothpick until it comes out dry and smooth.

Take it out and keep it on a cooling rack. Once it cools overturn it on a plate.Decorate it with a little icing sugar sieved through a stencil.

Note:You can make your own sour cream at home by mixing 1 tsp yogurt with 1/2 cup low fat cream and keep it in a warm place for 3-4 hours to set. And you can use in your recipe as a sour cream.

Low Fat Eggless Banana Bread

This is my first cake recipe without eggs and believe me you won’t miss the eggs! With it unique blend of ingredients you can still make a eggless cake that can rock a party.The original recipe was adopted from Jayshris Kitchen who inspired me to try this recipe. I changed it a bit to suit my taste-buds. It came out very well soft, moist with a tender flavor of bananas. Here is the recipe ...

Ingredients

• 3/4 cup wholewheat flour
• 1/2 cup all purpose flour
• 3/4 cup brown sugar
• 2 ripe bananas
• 1/4 cup milk
• 2 tbsp yogurt
• 1/4 cup oil
• 1/2 tsp cinnamon powder
• 1 tsp vanilla essence
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tbsp tutty fruity
• 1/8 tsp salt

Procedure
Preheat the oven to 180 degree Celsius.Grease the loaf pan and keep aside. Sieve the dry ingredients,wheat flour, all purpose flour, baking soda, baking powder, salt and cinnamon powder together 3 times.

Beat milk and sugar together till sugar dissolves.Add oil,yogurt,mashed banana, vanilla extract and mix nicely.Combine with the above dry ingredients and mix nicely until all lumps dissappear. Pour the batter in a 9x5x3 inch loaf pan upto 3/4 level.Sprinkle some tutty fruity over it. Bake for 50 minutes and test with a toothpick in the very center of the loaf to come out clean.Let it cool on a cooling rack, slice and enjoy.

Note:
1.You can replace brown sugar with normal sugar but it will be more sweeter.
2.Adding cinnamon powder is optional however it gives a good flavor.

The Iconic Black Forest Gateau

Do you want to make someone special to really enjoy a delicious cake.A cake filled with whipped cream and luscious red cherries for that perfect celebration ?
Yesterday was my hubbys birthday and I made this cake for him.It was a moment to cherish ... here is a recipe that can make any girl win her man's heart ...

Ingredients for the cake

• 125 gms all purpose flour
• 150 gms powder sugar
• 6 eggs
• 3 tbsp cocoa powder
• 2 tbsp cornflour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 pinch of salt

Baking
Preheat oven 190 C .Grease the baking pan, I used a 9 inch dia pan. Sieve the flour,cocoa powder, salt, baking powder and corn flour 3 times together.
Beat the eggs and sugar well with a beater approximately for 10 min or till it becomes fluffy. Add vanilla essence and beat for another minute.Now gently fold it with sifted flour and mix softly so that air does not escape. Now shift this batter to the baking pan.
Bake first ten minutes at 190 C and and reduce to 180 C.Bake for 30-35 minutes, check with a toothpick till its done. Once done let it sit for 5 min then remove the cake from the pan to a cooling rack to cool completely. Cut horizontaly into 2-3 layers.

For filling

• 1/2 tin canned cherries
• Juice of one lemon
• 1 tsp corn flour
• 600 ml whipped cream (I used 3 packs of Blue bird whipped cream)

Whisk the 3 packs of blue bird whipping cream with cold water as per instructions. Refrigerate it. Reserve half of the cherries for decoration and the remaining half can be finely chopped.
Mix 1 tsp of corn flour in 2 tbsp of cherry syrup and keep aside.Bring a  half cup of cherry syrup to boil and the above corn flour mix and boil till it thickens. Remove from the flame and add the add lime juice and keep aside to cool.

Assembly
Reserve half of the cream for icing the top, take the remaining half add the chopped cherries and mix nicely.
Place the bottom most layer of sponge cake on the serving plate, sprinkle 1/3 of prepared syrup and spread 1/3 of the cherry mixed whipped cream over it.Repeat the same with the remaining layers. Spread the remaining cream with the cherries on the top and sides.

Decoration

• 1/2 cup grated semisweet chocolate / dark chocolate
• reserved cherries

Sprinkle and pack the sides with the grated chocolate.Fill the whipped cream in a piping back with your choice of tip.And make small swirls on the edge with a 1/4 inch gap.Top it with cherries.Sprinkle the remaining grated chocolate on the center. Chill well before serving.Note: Adding corn flour to cake makes the cake texture lighter.
And the special midnight celebration when I wished him with the cake : )

Divinely Soft and Nutty Pumpkin Loaf

The heavens opened up today, my heart missed a beat and I soared in spirit with every bite of this pumpkin loaf.It smells amazing and tastes so divine it has been one of my favorite baking surprises.This moist and cakelike loaf with its nutty,chocolaty texture and a flavorfull undertone of pumpkin can be a wonderfull treat for your family to savor anytime of the day. Here is a recipe to be in heavan !!
Ingredients

• 1.5 cup all purpose flour
• 1 cup sugar
• 1 cup red pumpkin puree
• 1/2 cup olive oil
• 1/4 cup water
• 2 eggs
• 1/2 tsp nutmeg powder
• 1/2 tsp cinnamon powder
• 1/2 cup chopped walnuts
• 1/4 cup chocolate chips
• 1 tsp baking soda
• 1/2 tsp salt

Procedure
Preheat the oven to 180 degree celcius.Grease the loaf pan and keep aside. Sieve the dry ingredients, all purpose flour, baking soda, salt, nutmeg powder and cinnamon powder together 3 times.
Beat egg and sugar together till it becomes foamy.Add olive oil,water and pumpkin puree and mix nicely.Combine with the above dry ingredients and mix nicely until all lumps dissappear. Add the nuts and chocochips and mix again.Pour the batter in a 9x5x3 inch loaf pan upto 3/4 level. Bake for 50 minutes and test with a toothpick in the very center of the loaf to come out clean.Let it cool on a cooling rack, slice and enjoy.

Note: 

1.To make pumpkin puree boil the pumpkin pieces,once its tender remove the skin and puree it.
2.For the above batter I prepared one loaf and 4 cup cakes.
Submitting this recipe a wonderful Go Nuts Event hosted by Archana and Kalyani

Muffins De Chocolate

Last week my younger sister came to visit me, she is studying college and stays in hostel near chennai and she was missing a lot of good food and came with a big wishlist. She loves chocolate and I prepared these muffins for her. She was so delighted with these muffins and kept asking for more

Ingredients

• 1/4 cup chocolate chips
• 1/4 cup tutti frutti
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all purpose flour
• 1/4 cup whole wheat flour(Atta)
• 1 egg
• 1/3 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 tbsp butter at room temp
• 1/8 cup any cooking oil
• 1/4 cup milk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp lemon zest
• pinch of salt

Cooking Procedure:

Put the microwave in convection mode and preheat to 225 C

Take a large bowl sieve the whole wheat flour,all purpose flour, cocoa powder, baking power , baking soda , cinnamon and salt all together.

In another bowl beat the eggs and sugar for 3 min with a hand blender with medium speed till it become fluffy.Then add butter,cooking oil,milk,lemon zest and again blend till it all mix nicely.

Take the flour and slowly add to the above egg mixture and stir till it blends properly .This can done with hand blender or even with a spatula.

Now add all the tutti frutti and chocochips to the above mixture and stir softly with spatula.Take 12 muffin cups, spray some oil n pour 3/4 batter each cup.Top some chocochips n fruit bites to the prepared muffins.Then place this tray in the microwave and let it bake for 20 min.

You muffin is ready to be served after it cools

Yummy Vanilla Cake With Microwave

I began my experiments with baking when I came to US last year, but after returning to India I was wondering how it would turn out if I use my microwave for baking. Today I made a simple vanilla cake and I was pleasantly surprised as it came out so well soft moist with a nice brown shade. So here is the recipe ...

Ingredients:

• 1 cup all purpose flour (maida)
• 3/4 cup powdered sugar
• 2 eggs
• 1/2 cup buttermilk
• 1/2 cup butter
• 1 tsp cinnamon powder
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tbsp chopped almonds for garnishing
• pinch of salt
  

(Click image for enlarged view)

Cooking Procedure

Grease the 8x8 inch pan and sprinkle some flour and keep aside. ( This will ensure the cake does not stick to the pan as seen above )

Preheat the microwave in convection mode at 180 C

Seive the flour,cinnamon powder,salt, baking soda and baking powder atleast twice so that they mix properly.

Beat 2 cups with hand blender till it become fluffy, add buttermilk, vanilla extract, sugar and butter and beat again till it mix nicely.

Now mix the flour to above mixture and fold it smoothly with spatulla until it blends completely.

(Click image for enlarged view)

Now pour the mixture into the pan,sprinkle the almonds and bake for 35 min or till golden brown. Check with a toothpick.

Your vanilla cake is ready, let it rest for it to cool for serving

Note:

• The batter of the cake should be flowy.
• The original recipe demands 3 eggs but I was having only two so I used 1/2 cup buttermilk in place of egg.
• The time for baking varies from microwave to microwave. Adjust accordingly

Chocolate Topped Coffee Cake

(Click image for enlarged view)

I bookmarked this delicious cake from the chef in you blog. It is a soft moist cake with a combination of chocolate topping and coffee flavor.I made it with a little variation instead of toffee I used chocolate for the topping. I am sure you will enjoy it.

Ingredients

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/8 tsp salt
• 3 tbsp butter
• 3 tbsp oil
• 1 cup brown sugar
• 2 eggs (room temperature)
• 1/4 cup cold strong coffee
• 1 tsp vanilla extract
• 1/2 cup curd
• 3 oz milk chocolate
  

(Click image for enlarged view)

Baking Procedure

Preheat the oven at 325 F.

Mix the two flour,baking soda, baking powder and salt in a large bowl.

In another bowl beat the egg and sugar for 3 min till it becomes fluffy then add butter,oil,vanilla extract and blend nicely.Now add the coffee and whisk it nicely.

Then add 1/4 cup yogurt and 1/2 of the flour and mix it nicely and then again add the remaining 1/4 cup yogurt and the flour, beat it until the batter is smooth and creamy. Now spread the batter in a greased 9 inch round pan.

Bake it in oven for 40 to 50 min depend upon oven.Till it becomes golden brown. Meanwhile while it bakes chop the chocolate in small pieces and keep it ready.

Once the cake is done remove the cake from the pan on a cooling rack, sprinkle the chocolate and let it cool. After it completely cools enjoy ur cake.

Note:

1. The chocolate will melt very fast if its too hot, so let it be warm when u sprinkle the chocolate.
   
2. In place of 2 eggs u can also use 4 egg whites.

I am sending this cake to

T&T -Chef in you guest hosted by Priya, event by Lakshmi.

Champa's Bake off event

Dish Name Start With - C ,Event by Akhila

Bookmarked Recipe Every Tuesday hosted by Priya n Aipi

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Tags: Cake, Coffee Cake, Chocolate Coffee Cake