Till then, here is one cake that I baked for D’s birthday this time. With all the mentioned crazy schedule we had, I could not make any fancy cake with decoration. But this was one easy, quick and tasty cake. I tweaked m eggless sponge cake to make it chocolaty and topped with walnuts. This, along with another cake that’ll come up some other time, vanished right on the next day!
Here’s the recipe…
Preparation time : 15 min
Baking time : 35-40 min
All-purpose flour/Maida – 1 ¼ cups
Cocoa powder – ¼ cup
Sugar – 3/4 cup (The original called for 1 cup)
Baking powder – 1 ¼ tsps
Baking soda – ½ tsp
Salt – a pinch
Thick curd – 1 cup
Cooking oil – ½ cup
Vanilla essence – 1 tsp
Chocolate essence – ½ tsp, optional
Thick coffee decoction – 2 Tbsp or Instant coffee powder – 2 tsp
Walnuts – Shelled and chopped into pieces – ¼ cup
Cashews – Chopped into pieces – 2 Tbsp
Brown sugar – 2 Tbsp
• Pre-heat the oven to 200C/400F. Grease an 8 inch pan and set aside.
• Powder the sugar and in a bowl, mix the curd and sugar till the sugar dissolves.
• Stir-in the baking powder and baking soda into the curd mixture. Mix well and set aside for 2-3 minutes. The curd will turn frothy and start rising and increasing in volume.
• In the meanwhile, sieve the flour and cocoa powder thrice and set aside.
• Add the oil, essence and coffee to the curd mixture. Stir gently so that the air in the mixture is not lost.
• Next, gently fold in the flour. Don’t stir very vigorously; do it very gently. The batter should have a dropping consistency.
• Pour the batter into the readied pan and sprinkle the topping mixture generously and lightly tap so that the nuts stick to the batter
• Bake in the pre-heated oven for 10 minutes.
• Lower the temperature to 180C/350F, and bake for another 35-40 minutes, till the toothpick inserted comes out clean
• Once done, remove from oven and let the tin cool on a wire-rack for 10 minutes. Run a serrated knife around the edges and upturn the cake from the tin and let it cool on the wire-rack for a good amount of time before you can slice it.
• Once fully cooled, slice the cake with a serrated knife and enjoy!
• Any nuts can be used for topping.
• The cake was not too sweet as is so the addition of brown sugar for topping did not make it too sweet
• Since the nuts are on the top layer, they get toasted on the cake itself, so no need to toast them before.