Coffee Chocolate Cake

Well, this cake wasn't planned... it just happened!! My kids kept on nagging me for another cake after the previous one and so just baked a simple one from my book, for the sake of it!!! This was actually a muffin recipe and since my kids don't like muffins, I converted it to a cake!

Ingredients:
Recipe Source: Oops, sorry...don't remember!!

Plain flour - 1 1/2 cups
Whole wheat flour - 1/2 cup
Baking powder - 2 tsp
Salt - a pinch
Vanilla essence - 2 tsp
Sugar - 3/4 cup
Milk - 1 cup
Instant coffee powder - 2 tbsps
Egg - 1
Melted butter - 1/2 cup
Cocoa powder - 2 tsp
Olive oil - 2 tbsps
Water -1 tsp

Method:

Preheat oven to 180C.
Stir the cocoa with olive oil in a small bowl and add 1 tsp of water to make it into a paste. Keep aside.
In a large mixing bowl, combine both flours, baking powder, vanilla essence, sugar and a pinch of salt.
Crack the egg into a medium sized bowl and add milk and coffee granules. Whisk for 2-3 mins till the coffee dissolves.
Pour the coffee mixture into the flour-sugar mixture and add the melted butter.
Stir until just combined. Take about half a cup of this and stir well with the cocoa mixture to get a thick chocolate batter.
Pour the coffee batter into a prepared tin. Then add the chocolate batter over it.
Bake for 25-30 mins until springy to touch. Cool in the tin for about 5 mins before putting the cake onto a wire rack to cool.

Comments

Mochaccino Brownies

I love anything that has coffee. Be it cakes, brownies, desserts anything under the sun that has coffee, I simply devour it! And, it's been quite some time since I've made anything with coffee... Found this brownie recipe in one of the books I have and sounded quite interesting!!! A Mochaccino Brownie, heard about it?? Me, no way!!Haven't come across any mochaccino brownies in my place!! A mochaccino is simply a cappuccino added with chocolate syrup... And the mochaccino brownies are rich, dense and moist chocolate brownies infused with rich espresso coffee flavour. Ingredients: Recipe Adapted from: Coffee by Parragon Books Unsalted butter- 115g Plain chocolate - 115g Espresso strong black coffee - 2 tbsp Caster sugar - 250g Cinnamon, ground - 1/4 tsp Plain flour - 85g Method: Preheat oven to 180 C. Grease and line a square baking pan. Place the butter, chocolate and coffee in a medium sized saucepan over a low heat and sti...

Carrot Cake

Hi folks....Long time!! Blogging has taken a setback for the past few months due to various reasons.... Though I have been baking, nothing remarkable enough to post on the blog, it was either a repeated bake or a new one but of course, the flopped versions!! But, then on Valentine's Day, I managed to bake a Carrot Cake. This cake has been on my to-do list for quite sometime. You could frost the cake with a cream cheese frosting, but I preferred mine to be plain.... Ingredients: Recipe Adapted from: Baking by Parragon Books Eggs - 2 Brown sugar - 3/4 cup Unsalted butter - 1 cup Grated carrots - 1 1/3 cups All purpose flour - 2 cups Baking soda - 1 tsp Ground cinnamon - 1 tsp Ground cardamom - 1 tsp Nutmeg, grated - 1 tsp Almonds, roughly chopped - 1 cup Method: In a bowl, beat the eggs until well combined and add the sugar and butter. Mix well. Add the grated carrots, sift in the flour, baking soda and the spices. Then add the chopped almonds. Mix eve...

The 'Marble Cake' Revisited....

Remember my marble cake which I had baked looong back and which had almost turned into a chocolate cake, except for a few patches of white batter here and there.....I decided to re-try it once again on my mom's b'day which was on July 2.... Luckily, this time I managed to create a marble effect on my cake.... But, the chocolate was still dominant!!! I think I need to reduce the amount of cocoa powder used in the recipe (from 4 tbsps to 2)..... Wanna bite??? Happy Birthday Mummy So, this was my gift for my mommy on her b'day...I know she wouldn't like it...u know why???coz....coz....coz...she simply hates marble cake...hehheeehhhheee....

Baking with Merry

Search This Blog