Eggless Coffee and Dark Chocolate Cake
by Ketaki Shrivastava

23 May 2016

This recipe has been viewed 12695 times

My cooking experiment with Coffee and Dark Chocolate Cake was an awesome experience. Everyone enjoyed it thoroughly.

Eggless Coffee and Dark Chocolate Cake recipe - How to make Eggless Coffee and Dark Chocolate Cake

Method

Sieve maida, cocoa powder, coffee powder, baking soda and baking powder together in a bowl. Keep it aside.
Take another bowl. Add curd and mix it well. Add powdered sugar, vanilla essence and oil and mix it well.
Now add all dry ingredients little at a time to the curd mixture and mix it well. If the batter is thick add a little water and 1 tsp coffee powder.
Take pressure cooker, remove whistle and gasket.Place a steel ring stand and a perforated plate over it. Cover it with a lid and pre-heat on a medium flame for 5 minutes.
While your cooker is preheating grease a cake mould with oil and dust some maida.
Pour the batter. Tap it well to remover air bubbles and place it in the cooker.
Cook it on low flame for 30-35 minutes.
To check the readiness of the cake pierce the cake in the mould with a knife. If knife comes out clean your cake is ready.
Once the cake is ready switch off the flame and leave the cake in the cooker for 5 minutes. Then take it out of the cooker and let it cool completely.
Invert the tin over a wire rack and tap sharply to unmould the cake or use a knife to loosen the edges of the cake.
Spread that chocolate sauce evenly all over the cake and keep it in the freezer for 10 minutes.
After 10 minutes take it out from the freezer and again spread some chocolate sauce evenly over it.
Garnish with gems and grated chocolate or toppings of your choice.
Serve immediately or use as required.