Eggless Coffee and Dark Chocolate Cake
by Ketaki Shrivastava
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My cooking experiment with Coffee and Dark Chocolate Cake was an awesome experience. Everyone enjoyed it thoroughly.
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Eggless Coffee and Dark Chocolate Cake recipe - How to make Eggless Coffee and Dark Chocolate Cake
Preparation Time: Cooking Time: Total Time:
9Makes 8 to 10 servings
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.
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This recipe was contributed by Ketaki Shrivastava on 23 May 2016
I am Ketaki Shrivastava. I started cooking when I was in college. My family and friends liked my dis...Know more about this member,
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