Chocolate cake with a coffee undertone, topped with walnuts and chocolate chips—and eggless too!
Preheat oven to 200ºC (about 390ºF). Grease and line an 8″ round cake tin.
Sift together flour, cocoa powder and coffee powder; reserve.
In a mixing bowl, beat together sugar and yogurt till creamy. Mix in baking powder, baking soda and scraped vanilla bean. Beat well and let it rest for a couple of minutes or till bubbles start to appear on top.
Beat in the oil. Add the sifted flour mix and beat till you get a smooth batter.
Pour the batter into the prepared tin. Sprinkle the top with chopped walnuts, chocolate chips and vanilla sugar. Bake at 200ºC (about 390ºF) for 10 minutes and then at 170ºC (about 330ºF) for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake in the tin for 5 minutes and then turn onto a wire rack for further cooling.
Notes:
Cool the cake completely before cutting. I was impatient and cut the cake while it was still warm (the batter was too delicious and I couldn’t wait!).
The cake remains soft even after refrigeration, but if you are not eating it immediately, cover the cake with cling film on top and warm it up in the microwave just before serving.
Though the cake is delicious on its own, it would pair up wonderfully with ice cream or even some chilled coffee.
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I love baking something new with ingredients I already have! This was easy and tasty. We left a little bit wrapped in the fridge when we left town and it was good a week later. Great Recipe.
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by Beth Pierce in
Desserts
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Serves: 16 Level: Easy
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