This cake has a soft, moist texture much like the Mississippi mud cake. It can be served on its own, frosted, or used in desserts. It stays soft if stored in a covered container in refrigerator up to 3-4 days.
- Use all the ingredients at room temperature except aquafaba which beats better when chilled.
- All-purpose flour (Maida) 1 cup
- Cocoa powder 1/3 cup
- Coarsely powdered sugar OR castor sugar ½ cup + ¼ cup
- Baking powder ½ teaspoon
- Baking soda ½ teaspoon
- Aquafaba 6 tablespoon (Chilled)
- Butter ½ cup
- Natural yoghurt (Dahi) ¾ cup, beaten till smooth (at room temperature)
- Vanilla essence 1 teaspoon
- Extra butter and flour for greasing and dusting the pan
Grease a 17-20cm round or square cake pan with butter and dust with flour (I have used two mini loaf pans). Preheat the oven to 170 C ( I use Panasonic OTG)
Combine flour, cocoa powder, ½ cup sugar, baking powder and soda together and mix well.
Beat the aquafaba till frothy (I use the Panasonic Hand Beater). Add ¼ cup sugar, about 2 teaspoon at a time, beating well after each addition (It will be white, light and glossy at this stage. Meringue like fluff is not needed for this cake).
Melt the butter, lower the flame, and add the curds and vanilla essence. Stir for a few seconds, remove from fire and add the warm liquid to the dry ingredients (from step 2). Mix till partially combined.
Add the aquafaba and fold in gently till the mixture is well combined.
Pour the cake batter in the prepared pan and keep in the oven.
Reduce the temperature to 150C after 35 minutes.
Continue to bake till done, about 45-50 minutes (a wooden stick pierced in center should come out clean).
Take out the cake pan and place on a rack. Turn out the cake on a plate after 5 minutes and invert it back on the rack.
Cool completely before decorating or cutting (It tastes better the next day).
a. Dust with icing sugar and serve sliced.
b. Serve with chocolate sauce and chopped nuts.
c. Serve with ice cream and chocolate sauce.
d. For special occasions cover with chocolate truffle and decorate with whipped cream.
The baking time may vary from oven to oven and according to the size and material of the cake pan.