Mentoring and celebrating the 4th anniversary of Niloufer's Kitchen we made a wonderful egg less chocolate sponge. It was light, delectable and moist. Cup cakes or a large cake, they are divine on their own or with a dollop of coconut walnut topping.
|Make a batch of these delightful chocolate cup cakes.|
|Cup cakes with a delicious Coconut Walnut Topping|
|Moist Chocolate Sponge|
Will make two 8 1/2 inch round cakes
24 cup cakes
Butter and flour the pans
Preheat the oven to 350F
4 oz salted butter
1 cup sugar
6 ozs yogurt
1 tsp vanilla
1/2 tsp salt
2 1/2 cup sifted flour
1 tsp baking soda
1/2 tsp baking powder
MIx together to emulsify
1/2 cup cocoa powder
6 ozs warm water
In a pan cream the butter and sugar. Add the yogurt and continue beating. Once light and fluffy add the vanilla. Add one third of the dry ingredients and alternate it with half of the cocoa water mixture. End with the dry ingredients.
Spoon into your prepared pans and bake for 35 minutes for a cake
Bake for only 18 minutes if its cupcakes
Test with a skewer, it should come out clean.
Icing is an option if you wish.
one can condensed milk
1 cup freshly scraped coconut
( you may use flash frozen freshly scraped coconut that has been thawed)
1 cup walnuts broken into bits
Keep chilled until use and top each cupcake before serving.
Do not refrigerate cake
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photo Courtesy Niloufer Mavalvala