Ingredients
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3/4 cup butter, soft
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3/4 cup castor sugar
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3/4 cup yogurt
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2 tsp vanilla essence
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1 tsp ground cardamom
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350 g dark chocolate, melted
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1 cup espresso, room temperature
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3/4 tsp baking soda
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1 tsp baking powder
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1/2 tsp salt
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2 tsp cocoa powder
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1 1/2 cup flour
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Frosting:
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1/8 cup espresso
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50g dark chocolate, melted
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2 tbsp butter, soft
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4-5 tbsp icing sugar
Directions
Eggless baking has bitten me like a bug – and I’m finally making very good process in getting a good texture, taste and consistency without the eggs. This recipe arises from a bit of ‘waste management’ – I ended up having a bit of a tiff with my coffee machine, which led the repair guys over (I’m aggressively technologically-challenged!) and a jug full of very good coffee while they worked on it. Considering it was post 5 PM and it wouldn’t have done anyone any good if drank it right then (over hyper Kamini + caffeine = misery for everyone around me), I stored it in the fridge for later.
I wanted a coffee cake and I’ve already been playing around with the cardamom and chocolate combination (here) – so why not add some very good espresso into the mix? And while we’re at it, let’s try an eggless version!
This is the end result – a moist, delicious and rich cake with melted dark chocolate, strong espresso and earthy ground cardamom.
Steps
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1
Done
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CAKEHeat the oven to 200°C and grease and flour a bundt cake tin. |
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2
Done
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FROSTINGWhisk all the frosting ingredients together until you get the dripping consistency. |
