Créé avec l’IA
Chocolate Coffee Swirl Cake
70 min 535 kcal par portion Moyen
Ingrédients
4 Portions
- all-purpose flour120 g
- granulated sugar100 g
- jaggery60 g
- unsalted butter60 g
- eggs2 large
- milk80 ml
- dark chocolate60 g
- instant coffee powder1 tsp
- vanilla extract1 tsp
- desiccated coconut20 g
- raisins20 g
Instructions
- 1
Preheat your oven to 175°C (350°F). Grease and line a loaf pan or an 8-inch round cake pan.
- 2
In a bowl, sift together 120g all-purpose flour and set aside.
- 3
In a separate large mixing bowl, cream 60g unsalted butter, 100g granulated sugar, and 60g jaggery until light and fluffy.
- 4
Add 2 large eggs, one at a time, beating well after each addition. Mix in 1 tsp vanilla extract.
- 5
Gradually add the sifted flour to the wet mixture, alternating with 80ml milk. Mix until just combined.
- 6
Fold in 20g desiccated coconut and 20g raisins.
- 7
Divide the batter into two equal portions. Melt 60g dark chocolate and dissolve 1 tsp instant coffee powder in 1 tbsp hot water. Mix the melted chocolate and coffee into one portion of the batter.
- 8
Spoon the plain and chocolate-coffee batters alternately into the prepared pan. Use a skewer or knife to gently swirl the batters together for a marbled effect.
- 9
