Cocoa Coffee Mini Bundt Cake

If you are a chocolate and coffee lover, then this cocoa coffee mini bundt cake is just for you! Mildly sweet, soft, light and moist, these mini bundt cakes are not only adorable and utterly delightful but also have an easy to follow recipe. Made using whole wheat flour, the cake is eggless and butterless with a deep chocolate flavor that is enhanced by a hint of coffee. To make them guilt-free I have replaced refined sugar with jaggery powder. Make them as a loaf, large cake or cupcakes, and serve as a tea-time snack or an after-dinner dessert or just to satisfy those sweet cravings!

                           

Annapurna turns 5!

We all know what the whole world is going through today owing to the novel coronavirus pandemic. Within 3 months from its outbreak, Coronavirus has spread across the world affecting 185 countries taking the lives of more than 2 lakh people. This virus has crashed economies, filled hospitals, and emptied public places, it has disrupted the modern society to a scale that no living person has witnessed. It has filled the world with fear, grief, and depression. All we can do is pray and hope that the world overcomes through this difficult time, fights back with this virus, and resumes
 to normal life soon.

I had few family guests at my place in the first week of March this year and owing to lockdown they are stranded here from the last 2 months as their flights got canceled. With everyone at home tackling with limited resources, curfew, and no domestic help, my life is disturbed to such an extent, that I completely forgot that my blog turned 5 in the last week of March. I had gifted myself with "Annapurna" 5 years back on 20th March. This being a huge milestone in my blogging journey, I simply could not let it go without any celebration, though a bit late.

 When I started my journey as a blogger, with the push from some of my buddies, little did I knew that I would be able to pull it off so long and that too pretty well. I love cooking to the core and cook 3 meals every day fresh. My blog is home to the traditional Maharashtrian dishes, tried and tasted Egg-less and Butter-less bakes using healthy wholesome ingredients and dishes from various cuisines around the globe that I experimented with and those which turned out really well. I also keep on updating my old posts with new better pics and written content as and when possible. I could not have done this without the unconditional support of my readers throughout my blogging journey. I am overwhelmed and happy to share that as of now, this blog has registered a whopping 10.5 lakh hits (page views) with 515 recipes from around the globe. I thank all of you for your likes and comments and for the valuable feedback you all give me after trying out my recipes and hope that you continue the same support as I move ahead in my journey. I would also like to thank all my fellow bloggers for inspiring me to give my best every time.

To celebrate the occasion, I made these sweet mini bakes as these require minimal ingredients that are always present in my pantry. My family enjoyed them to the core and I hope even you all would love to try them out for yourself. The chocolate coffee combo in this cake rocks making it delicious and irresistible.

What goes into these Cocoa Coffee Mini Bundt Cakes?

• Whole wheat flour - These cocoa coffee mini bundt cakes are made using whole wheat flour. You may use refined flour for lighter cake or use it with whole wheat flour in a 1:1 ratio. I make all my bakes using whole wheat flour and my family is comfortable with its texture.
• Cocoa Powder - The next ingredient is unsweetened cocoa powder. I have used Hershey's cocoa powder. I would recommend using a good quality branded cocoa powder for the best results. 
• Coffee Powder - I have used Nescafe's instant coffee powder in this recipe. Do not skip coffee powder as it cuts the sweetness of the chocolate with a hint of bitterness and enhances its flavor. 
• Jaggery Powder - My choice of sweetener in this bakes is jaggery powder. Jaggery powder makes the bakes a bit guilt-free. You may use powdered brown sugar or regular refined sugar if you wish too.
• Milk: I have used dairy milk. To make a vegan version, you may use almond milk or any other plant-based milk instead.
• Oil: Olive oil or any other neutral cooking oil may be used here.
• Vanilla extract: I love the flavor of vanilla in my bakes and it works perfectly in this choco coffee cake.
• Other ingredients include baking soda, baking powder, and salt.

How to make this cake?

Since I just love the pretty silicone mini bundt cake molds, I have used them here. You may use a loaf pan or normal cake tin or muffin tray to make loaf, cake, or cupcakes at your convenience. The recipe is very simple and all you need is sift the dry ingredients, stir in the jaggery in milk until it dissolves, add oil, vanilla essence, and coffee solution to it. The wet and dry ingredients are then slowly blended and the batter so formed is poured into greased molds and baked in a pre-heated oven at 180 degrees Celsius for 15-17 minutes. 

Short Video for Cocoa Coffee Mini Bundt Cake

                             

Serving Suggestions:

These Cocoa Coffee Mini Bundt cakes are soft and moist with a deep chocolate flavor and a hint of bitterness from coffee that blends very well with the chocolate flavor and enhances its taste. The cake tastes great on its own when served with tea or milk. If you wish you may sprinkle some icing sugar or drizzle some homemade chocolate syrup over it. The cake stays good for 2-3 days at room temperature in an air-tight container. 

Love for Coffee On Foodie Monday Blog Hop

Foodie Monday Blog Hop is a gourmet group on Facebook where a group of talented food bloggers share their recipes each week depending on a pre-decided theme. Each blogger gets a turn to suggest 2 themes per week and the rest of us vote for any 1 of those. It was Sasmita's turn to suggest the theme for the 245th week on Foodie Monday blog hop. The theme which won with maximum votes was cooking with coffee. \As per the theme, we could showcase our love for coffee with any sweet or savory dish. It could be a snack, starter, baked treats, or beverage. These cocoa coffee mini bundt cakes fit perfectly into the theme and also served as my 5th blog anniversary celebration treat. Do check out my fellow blogger's posts for more coffee recipes. I have already bookmarked Sasmita's Kesar Badam Lassi Muffins to try out soon. I am in love with her Instant baked bread vada as well.

                                         

Preparation Time: 15 minutes
Baking Time: 15-17 minutes
Serves: 8 mini bundt cakes

Ingredients: Measurements 1 cup = 240 ml

• 1 cup whole wheat flour
• 1/2 cup jaggery powder
• 1/2 cup milk
• 1/4 cup oil (olive oil or any neutral cooking oil)
• 2 tablespoon unsweetened cocoa powder
• 2 teaspoon instant coffee powder
• 1 teaspoon vanilla essence
• 1  teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt

Method:

1. Preheat the oven at 180 degrees Celsius for 15 minutes. Grease the silicone mini bundt cake molds with oil. If making muffins, line the muffin tray with liners or grease the individual molds and keep aside. Sieve whole wheat flour, cocoa powder, baking powder, baking soda, and salt in a bowl.

2. In a small bowl take the instant coffee powder and add 1 teaspoon of hot water to it and stir well. Keep it aside until use.

                            

3. Add milk to jaggery powder and stir well until all the jaggery powder dissolves in the milk. Add oil and vanilla essence to it and blend well. Lastly, add the coffee-water mix to it. Our wet ingredients are ready.

4. Add the dry ingredients to the wet ingredients slowly and blend using a spatula. Do not over mix. The batter is not very runny or thick. It is of medium consistency and of pouring consistency.

5. Pour the batter into the greased molds and fill up to 3/4th its capacity. arrange the molds on a baking tray and transfer it to a pre-heated oven and bake at 180 degrees Celsius for 15-17 minutes. The time needed to bake the muffins may vary from oven to oven, so keep an eye on the cake after 15 minutes. Mine got ready in 17 minutes.

6. To check, the doneness, insert a toothpick in the center of the muffin or mini bundt cake. If it comes out clean, it means the cake is baked perfectly. If the toothpick is sticky, transfer the tray back to the oven and bake for another 2-3 minutes.

7. Unmould the mini bundt cake carefully once it has cooled for some time on a cooling rack. Serve the muffins or bundt cake with tea or coffee and enjoy! Store the remaining in an air-tight container and use it as per need.

Recipe Notes:

• These cocoa coffee mini bundt cakes are made using whole wheat flour. You may use refined flour for lighter cake or use it with whole wheat flour in a 1:1 ratio.
• I have used Hershey's cocoa powder. I would recommend using a good quality branded cocoa powder for the best results. 
• I have used Nescafe's instant coffee powder in this recipe. Do not skip coffee powder as it cuts the sweetness of the chocolate with a hint of bitterness and enhances its flavor. 
• My choice of sweetener in this bakes is jaggery powder. You may use powdered brown sugar or regular refined sugar if you wish too.
• To make a vegan version, you may use almond milk or any other plant-based milk instead of dairy milk.
• The cake tastes great on its own when served with tea or milk. If you wish you may sprinkle some icing sugar or drizzle some homemade chocolate syrup over it. 
• The cake stays good for 2-3 days at room temperature in an air-tight container. 

I hope a few of you would love to try out this recipe. If you do so, feel free to share your feedback with us in the form of likes and comments in the comment section below this post. All your suggestions are also more than welcome. If you like my work and feel it is worth following, do hit the follow button at the top right corner of this blog. Your appreciation means a lot to me. For more recipes and new updates follow us on social media.

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