Chocolate Jaggery Cake Made in Kadai with Coffee Flavour

Описание: Chocolate Jaggery Cake is a soft, moist cake made without refined sugar and baked easily in a kadai. The combination of jaggery, cocoa, and coffee gives this cake a deep chocolate flavour, making it perfect as an evening snack with tea or coffee.

Method:

Dissolve a small sachet of coffee powder in warm water and keep aside.

Melt the jaggery block and strain if needed. Allow it to cool slightly.

In a mixing bowl, add 1 cup atta, a pinch of salt, 1 tsp cocoa powder, 1 tsp baking powder, and less than ½ tsp baking soda. Mix well.

Add less than ½ cup oil, melted jaggery, dissolved coffee, 1 egg, and 4–5 drops of vanilla essence.

Mix well, adding room-temperature milk gradually to form a smooth batter. Less than 1 cup of milk is required.

Add chocolate chips, tutti frutti, and white pumpkin candy. Mix gently.

Grease a cake mould with oil and pour the batter into it.

Top with chocolate chips or sprinkles.

Preheat a kadai with salt on low flame for 15 minutes.

Place the cake mould on a stand inside the kadai, cover, and bake on low flame for 45 minutes.

Insert a toothpick to check doneness; it should come out clean.

Remove from heat, cool slightly, demould, and serve.

Serve this Chocolate Jaggery Cake warm or at room temperature with tea or coffee as a delicious evening snack.