Eggless cinnamon coffee cake

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I wanted to do something different or maybe experiment with baking so I decided I will just add a bit of cinnamon and coffee and make a cake. All the measures I have used in this recipe are just like the way I felt would be apt for the recipe. The main ingredients cinnamon and coffee, I have added the way I wanted you can adjust according to your taste.
The cake came out well, but those who like dark chocolate will like this more also I have done chocolate icing. So here goes the recipe.

Basic Information:
Preparation Time: 45 minutes plus 30 minutes.
Idle Time: 30 to 40 minutes
Cooking Time: 15-20 minutes
Makes: 8 inches cake

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Ingredients needed.
Dry ingredients.
Maida or self raising flour – 1 & 1/4th cup
Cocoa Powder – ½ cup minus 1tbspn
Coffee powder – 1 tbspn (instant coffee)
Granulated Sugar – 1 cup
Cinnamon – 1tspn
Choco chips – 1/3rd cup plus half tbspn (optional)
Baking soda – ½ tsp
Baking powder – 1 and 1/4th tsp.

Wet ingredients.
Curd (room temperature / not too cold) – 1 cup
Cooking oil (sunflower, rice bran, ground nut or any cooking oil) – ½ cup
Vanilla essence – 1 tsp.
Milk – 1 tbspn

Ingredients for the Chocolate icing
Wiping cream or Amul fresh cream – 1 cup (cold cream)
Dark chocolate -1/3rd cup chopped
Vanilla essence – 1 tspn
Icing sugar or powdered sugar – ½ cup

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How to make
Take a bowl, its better if or it should be, the bowl and the blender is cold so keep it in the fridge before wiping the cream. Take the cream, vanilla essence and sugar and wipe it with the bender until it forms soft peaks.
In another bowl take the chocolate and keep it in the double boiler and melt the choclate.once the cream is done add the melted chocolate to the cream and fold it using a spatula nicely until the chocolate is blended well in the cream and voila the chocolate cream is done.

Ingredients for Sugar syrup
Sugar – 1/4th cup minus 1 tbspn
Water – 1/4th cup
Bring the water to boil add the sugar mix well until the sugar is melted, sugar syrup is done.

How to make the cake
Now take the Maida and cocoa power and sieve and keep it aside to mix it.
Take a bowl add the curd beat the curd until its smooth , the add the sugar and beat it until the sugar is melted now add the baking powder and soda and mix it until it becomes frothy , now add the vanilla essence, milk, coffee powder and cinnamon mix it well.
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 Now mix both the wet and dry together until it becomes into to smooth batter.
Preheat the own for 180 degrees for 10 minutes.
Pour the batter in a baking tin or silicon mould just grease the mould with a little oil.
Bake it for 30 to 35 minutes for 180 degrees, when it’s done just poke it with a knife , if the knife comes out clean it’s done or if the cake batter is sticking you need to bake for few more minutes , it all depends on the different oven we use. Once the cake is done let it cool on the wire rack.
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Assembling the cake
Once the cake is cooled off completely, halve the cake into two equal parts. Take one part and add the sugar syrup using the spoon just sprinkle it over the cake then spread the chocolate icing evenly. Then place the second part do the same and spread the icing evenly on the cake covering the sides too. Take the extra Chocó chips and sprinkle on the cake, refrigerate the cake for 4 to 5 hours and the cake is ready to serve.
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•I loved the flavor but it was more of a dark chocolate one.
•It’s good to eat with the icing than plain, this cake does not suit for or it does not come under the plain or sponge cake category.
•It came out nice and spongy but to eat it, its better with the icing, it’s my opinion.


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