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.
- 3/4 cup butter, soft
- 3/4 cup castor sugar
- 3/4 cup yogurt
- 2 tsp vanilla essence
- 1 tsp ground cardamom
- 350 g dark chocolate, melted
- 1 cup espresso, room temperature
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp cocoa powder
- 1 1/2 cup flour
- 1/8 cup espresso
- 50g dark chocolate, melted
- 2 tbsp butter, soft
- 4-5 tbsp icing sugar
- Heat the oven to 200°C and grease and flour a bundt cake tin.
- In a mixing bowl whisk the butter and sugar for 5-7 minutes.
- Then add the yogurt, vanilla and ground cardamom and whisk.
- Add the espresso, cocoa powder and melted chocolate and whisk.
- Fold in the flour, baking soda, baking powder, and salt and fold just to combine.
- Pour the cake batter into the cake tin and bake for 25 minutes.
- Remove from oven and allow to cool completely before turning over on a cooling rack.
- Whisk all the frosting ingredients together until you get the dripping consistency.
- Once the cake has cooled completely, drizzle the frosting on the top.