Name: Eggless Chocolate Coffee Cake recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: Flour or Maida – 1 1/4th cup + 1tbsp for dusting a tin; Baking Powder– ½ tsp; Baking Soda – 1 tsp; Unsweetened Cocoa powder – 3 tbsp.; Oil – ½ cup + 1tsp for greasing pan.; Sugar – ½ cup; Thick Curd– 1/2 cup; Vanilla essence – 1tsp; Milk – 1/4 - 1/2 cup; Coffee powder – 1 1/2 tsp; Warm water – 1 tbsp. for coffee preparation; Frosting – Coffee- Chocolate Ganache; Sweetened Dark Chocolate – 150 gms; Amul cream or any cream – 75 gms; Coffee powder – 1tsp; Sugar Syrup or any fruit syrup or crush (I used Mulberry Crush) - 1/2 cup; Garnishing - Fruit jam – 2tbsp; Dry fruits – 2tbsp; Chocolate shavings or grated chocolate – 1 cup

Ingredients Serving: 10

Flour or Maida – 1 1/4th cup + 1tbsp for dusting a tin
Baking Powder– ½ tsp
Baking Soda – 1 tsp
Unsweetened Cocoa powder – 3 tbsp.
Oil – ½ cup + 1tsp for greasing pan.
Sugar – ½ cup
Thick Curd– 1/2 cup
Vanilla essence – 1tsp
Milk – 1/4 - 1/2 cup
Coffee powder – 1 1/2 tsp
Warm water – 1 tbsp. for coffee preparation
Frosting – Coffee- Chocolate Ganache
Sweetened Dark Chocolate – 150 gms
Amul cream or any cream – 75 gms
Coffee powder – 1tsp
Sugar Syrup or any fruit syrup or crush (I used Mulberry Crush) - 1/2 cup
Garnishing - Fruit jam – 2tbsp
Dry fruits – 2tbsp
Chocolate shavings or grated chocolate – 1 cup

Instructions

Preheat oven to 180°C.
Mix all wet ingredients Oil, Vanilla essence, curd, milk in a bowl. Add sugar. Whisk well till sugar dissolves and mixtures becomes fluffy.
In a slightly warm water add instant coffee powder. Mix well. Add into oil curd mixture. Whisk well.
Sift Maida, baking powder, baking soda, cocoa powder together twice or thrice for any impurities. Mix well. Keep aside.
Mix dry ingredients slowly into wet mixture. Fold gently.
Grease baking pan with oil. Dust it with flour and spread evenly.
Pour cake batter. Lightly tap the pan so that batter is spread evenly and there are no air bubbles.
Bake for 25-28 minutes. Insert a tooth pick, it should come out clean. Let the pan sit on counter for 5 minutes.
Flip cake and let it cool on wire rack. Transfer it into refrigerator.
Chocolate coffee ganache – Chop Dark chocolate. Melt it in a double boiler or microwave for 1 minute. If using microwave keep checking after every 10 seconds.
Keep stirring after each cooking interval. Do this till chocolate melts completely
Boil cream in another pan. add coffee powder. Stir.
Add melted chocolate. Mix well till it incorporates well with each other. Keep in the refrigerator for 30 minutes or until set.
Frosting – Once fully cooled, carefully cut out a large circle from the center of the sponge cake using a pastry cutter, these will become the bottom and top sponges.
Using brush, soak the sponges with mulberry crush or any fruit syrup of your choice.
To assemble cake, place bottom layer on serving plate. Put prepared chocolate coffee ganache in the center of cake and spread to within 1/2 inch of edge. Top with second layer, flat side up.
Frost top and sides with ganache. Transfer cake into the refrigerator for 15-20 minutes. Repeat the frosting process twice or thrice. Let it set for 1 or 2hrs in refrigerator.
Garnish it with dry fruits, fruit jam and grated chocolate.
Serve.

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