Double Chocolate Coffee Cake
This Double Chocolate Coffee Cake is super moist, soft, rich, flavorful and sinfully delicious. It is an eggless cake with whole wheat flour and sweetened with brown sugar.
Equipment
- OTG
- 240 ml measuring cup set
- Mixing bowl
- Spatula
- 7" pan
Ingredients
- 1 cup whole wheat flour (128 grams)
- ¼ cup dark chocolate chips (40-45 gtams)
- ¼ cup brewed coffee Check notes 1 (60 ml)
- ½ cup btown sugar (90 grams)
- ¼ cup cocoa powder (30 grams)
- 1 Teaspoon Baking powder
- ½ Teaspoon Baking soda
- ¼ cup curd/yogurt (60 ml)
- ¼ cup oil (60 ml)
- 1 teaspoon vanilla extract
- ½ cup milk (120 ml)
- ¼ teaspoon salt
Instructions
- Grease the cake pan with oil or butter and set aside. You ca also line with parchment paper. Preheat oven @180°C for 10 minutes.
- In a mixing bowl take the curd, stir and make it smooth. Add the baking soda, mix well and set aside for about 5-10 mins until the soda reacts with curd and becomes bubbly.
- Take the chocolate chips and mix with ½ tsp flour and set aside.
- Seive the flour, cocoa powder, baking powder, salt in a mixing bowl for 2-3 times, mix well and set aside.
- Add in sugar, oil, vanilla extract, milk to the curd mixture and whisk till the sugar is melted.
- Add the brewed coffee and give a gentle stir.
- Add in the flour mixture and fold gently and make a smooth batter without lumps.
- Add the chocolate chips reserving some for garnish and give a quick gently stir. Do not over mix the batter. (White chocolate chips for garnish is optional)
- Pour the batter into the greased pan and tap the tin for 2-3 times to release any air bubbles.
- Garnish with chocolate chips and bake the cake at preheated oven @180° C for 30-35 mins. Start checking from 30 mins. A tooth pick inserted should come out clean.
- Remove it from the oven, let it cool down for about 5 mins and invert it.
- Cut the cake once it cools down completely. Enjoy!
Notes
- For brewed coffee take about ⅓ cup water and 2-3 tbsps coffee powder (filter coffee) and boil for about 2-3 minutes. Strain and use.
- Most of the time before starting my bake, I mix the curd and baking soda and let it stand for 5-10 mins to let it react. The reaction of curd with baking soda releases carbon dioxide and this reaction aerates the batter which helps in leavening the cake resulting to a perfect baked cake. You get soft, fluffy, spongy and moist cake.
- I have used whole wheat flour for healthier version. You can use all purpose flour too.
- All ingredients should be at room temperature.
- Sieve the flour 2-3 times, this helps in getting a nice texture to the cake.
- Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
- Do not open the oven frequently to check the cake while baking is in process.
- Always use the perfect and correct size of cake pan.