So after this delicious try of Chocolate Banana Cake which turned out a hit recipe, the hubby had an idea of a Chocolate Coffee Cake. Even though initially I was very reluctant to combine chocolate and coffee, he showed me many recipes which did use both of them and have got a delicious looking cake. Finally as I was about to agree, he suggested another ingredient – Date Syrup (Don’t know where he gets these ideas from!). After my initial no no’s, I again gave up to his “incredible idea” (as he calls it) and we baked this Choco Coffee Date syrup cake (with 0% hopes from me and 200% from him).
And what did we end up getting? This moist, soft, fluffy cake with delicious flavors.
My toddler loved it too and I did not mind her indulging on this healthy cake either. Seriously, to bake my own cake and a complete stop on buying cakes from outside was the best decision I made. The cakes we buy from out are made with all purpose flour (maida), refined sugar, laden with preservatives and artificial colors while the homemade ones can be made with wheat flour, jaggery/date syrup and zero preservatives. In fact, we are so much in love with the wheat flour cakes that we don’t find the maida ones tasty at all. Can you believe that? So do make this change in your home too and bake this healthy cake for your family.
Happy and Healthy Cooking!
More eggless, healthy cake recipes: Rose flavored Jaggery cake
Rava Banana Cake/ Semolina cake
Dates Carrot cake
Eggless Chocolate Banana Cake (with easy frosting)
Health Benefits of Wheat: Since they are low in fat and high on fiber, they have been linked to reduce weight, the risks of stroke, type 2 diabetes, certain cancers and other health problems.. Substitute refined flour with whole wheat in your diet and see the positive health changes you will undergo…
Health Benefits of Dates: Rich in vitamins, minerals and fiber, consuming them in adequate amounts provides relief from Constipation, Intestinal disorders, Heart problems, Anemia, Sexual dysfunction, Diarrhea and Abdominal cancer..
1 1/4 Cup Wheat flour
1/4 Cup Cocoa Powder
1 tsp Baking powder
1/2 tsp Baking soda
120 grams Butter (approx 1/2 Cup)
3/4 Cup Yogurt (thick curd)
3/4 Cup Date syrup
1 tsp Vanilla essence
3 tsp Instant Coffee powder*
2 Tbsp Milk*
*To be mixed together.
1. Preheat the oven at 180 C for 10 mins or till you are ready with the batter.
2. Mix together the instant coffee powder and milk without lumps. Keep aside.
3. Melt butter in a microwave. Just microwave for a minute or two on high till it softens. Then whisk till it melts. Do NOT boil it. Keep aside to cool completely.
4. Sieve together wheat flour, cocoa powder, baking powder and baking soda.
Note: Sieving is a very important step for a good fluffy cake. So don’t skip this step.
5. After the butter has cooled, add in yogurt (at room temperature) and date syrup. Mix well using whisk.
6. Now add vanilla essence and the coffee mixture. Mix again.
7. Time to add the flour mixture. Add half of the mixture and whisk so that the mixture is free from lumps.
8. Now add the rest of the flour mixture. Mix again (use a spatula if you find it difficult with a whisk) and see the mixture is free from lumps. Do NOT over mix the batter.
9. Pour into a well greased (or lined with parchment paper) cake tin.
10. Bake at 180 C for 30 to 35 mins. It took 35 mins for me. Prick a toothpick in the center to see if done. Else cover with parchment paper and bake for 5 mins more.
11. Allow it to cool. After it cools down invert onto a plate and remove the parchment paper.
Slice and Serve.
If you want to frost this cake, try this easy chocolate frosting recipe.
* Do sieve the dry ingredients to get a fluffy cake.
* Baking time may vary between 30 to 35 mins. I took the cake out at 30 mins and saw that the toothpick inserted did not come out clear. So covered with a parchment paper and baked for 5 mins more. It came out perfect. Covering with parchment paper ensures that the crust does not turn hard and remains soft.
* You can substitute 3/4 Cup date syrup with 1 Cup sugar if you have no access to date syrup. But if you do have date syrup, do use it as the cake turns really moist and delicious (and healthier) due to the addition of date syrup.
* I also noted that lining the cake tin with parchment paper leads to uneven edges in the cake. If you want a cake with neat edges, just grease well with butter and skip lining with parchment paper.
|The “not-so-neat” cake! 😉 But flavors and texture- Perfect!!|
* Refrigerate the remaining slices. It turns hard on refrigeration. Just microwave for a minute before serving and it turns soft again.
* The cake lasted well in the fridge for a week. Store in an air tight container.
I have tried to answer as many queries that can arise but if you have any more doubts, you can comment below or message me on my facebook page @HealthyCookingwithMitha.