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Preparation Time : 20
Cook Time : 40
Total Time : 60
1 cup maida/All Purpose Flour
1 teaspoon baking powder
Baking Soda 1/2 teaspoon
2.5 tablespoon cocoa powder
1.5 tablespoon instant coffee powder
½ cup milkmaid sweetened condensed milk /200 grams/ 1/2 can
100 grams Butter
2 tablespoon powdered Sugar
1 teaspoon vanilla essence
1 tablespoon Curd
milk 1/2 cup
1-2 tablespoon Water
Almonds chopped 5 tablespoon
Sift maida, baking powder, baking soda, cocoa powder and instant coffee powder. Keep aside.
In a wide bowl, combine condensed milk, butter and sugar. Whisk well with a beater till light and fluffy.
Add vanilla essence, curd and milk. Mix well.
Now add all the dry ingredients in two batches and keep on folding the mixture with a spatula by cut and fold method.
Now check the consistency of batter and add about 1-2 tablespoon water. Consistency of the batter should be such that it should easily drop from spatula.
Grease the cake tin with butter and line it with a parchment paper. Pour the batter into the tin, put almonds on top, Tap 4-5 times just to level the mixture.
Preheat the oven for 10 minutes before baking at 180 degrees.
Bake for 35-40 minutes at 180 degrees. Be alert after 30 minutes. Baking time will slightly vary for each convection.
Insert a toothpick or skewer in the centre. If it comes out clean, cake is ready. If not, then again bake for a few minutes.
Allow the cake to cool on a wire rack. Be careful while unmolding the cake.
Serve and enjoy this yummy Chocolate Coffee Cake.
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