What is better than having a dessert with two of your favorite ‘serotonin boosters’? Right! I love coffee in every form – food, drink, mask or decor! Who doesn’t like a good coffee shot after all! This lockdown, I mean the third lockdown is really boring, compared to the first one; or so I feel. The earlier had a lovely charm to it! So, taking one-day-at-a-time and trying to master myself in a lot of areas and not just culinary skills, I really am worked up since a couple of past weeks..!
Super glad to have cme up with a perfectly sinful indulgence with two of my favorite ingredients – Coffee and Dark Chocolate!
… can’t wait for another piece while I upload my first perfect dessert.
I have had a fairly tough week and today morning was a horrible start of the day. I clearly wanted something energetic and mood-lifter today and could not think of anything, but baking.
I’m pretty sure that the secret to world peace is hidden somewhere in the smell of coffee and baked sweets.-Unknown
Go give it a try, you may love this as much as I did and I hope you do. As I am not the only reason why you might love to indulge in a highly delicious piece of this cake!
Dalgona Coffee-Choco Cake(Vegan)
- 1½ cup Wheat Flour
- ¾ cup Powdered Sugar or Jaggery Powder
- ½ cup Unsweetened Cocoa Powder
- ¼ cup Butter / Oil
- 1 tbsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Vanila Essence
- 1 pinch Salt
- 1½ cup Plant-based Milk (I used Soy Milk)
For the topping:
- 2 tbsp Coffee powder (I used Nescafe Classic)
- 5 tbsp Sugar
- 1 cup Water
- Keep your pressure cooker (without gasket and whistle) or baking pan with a steel stand on it for pre-heating on a medium flame for about 15 minutes.
- Grease your cake tin well and coat it with butter paper. I was running out of parchment paper, I ended up using the brown paper I received in Amazon packaging yesterday! Worked well, thanks to Amazon for switching to an eco-friendly packaging!
- Sieve all the dry ingredients into a large mixing bowl and mix well. Now add vanilla essence and combine.
- Add the milk gradually and fold the batter into a smooth consistency. Add more milk if you need to. Now, add the oil and mix well.
- Pour the cake batter into the greased mould. Layer it well with a spatula and tap 2-3 times to remove any air bubbles.
- Place the mould carefully onto the stand in the pre-heated cooker or pan and let it bake for 25 minutes on a medium flame. Check the cake after about 25 minutes by inserting a toothpick. If it does not come out clean, bake for another 5-10 minutes on low flame.
- Remove the cake from heat and let it cool down to normal temperature.
- Meanwhile, till the cake cools off, in a mixing bowl whisk together 2 tbsp of coffee powder and 3 tbsp of sugar with 1½ tbsp water. Whisk for about 15 minutes till it becomes lighter in color and turns into a foamy whipping cream! Rest it in fridge for about 5-10 minutes.
- If you like your desserts to have that sweet-touche, make a sugar-syrup by mising 2 tbsp sugar in 4 tbsp water until sugar is dissolved. I like to add ¼ part lychee juice to 1 part of water, which I store and keep for pouring into my cakes.
- Once the cake cools down, remove it from the mould and pour the sugar syrup generously all over it. you might want to remove or scrap off the uneven top layer.
- Now, with a knife, level a nice layer of the whipped dalgona coffee cream. Top it up with a few chunks of dark chololate and set the cake in the fridge for about an hour, or serve immediately if you can't wait already! Enjoy!
Do share this recipe if you liked it!