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. The Recipe Serves 8 Ingredients 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 Instructions 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.