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.