Sunday, 29 November 2015

Vanilla and Chocolate Nut Cake

                                     VANILLA AND CHOCOLATE NUT CAKE

Refined wheat flour – 4 cups
Eggs – 4
Butter – 200 gms
Sugarfree Natura (as a substitute for sugar)- 1 cup
Cocoa Powder – 5 tablespoon
Baking soda – 2 teaspoons
Vanilla essence – 6ml
Almonds chopped
Pista chopped
Instant cappucino powder

                                                                  Refined wheat flour


                                                                   Sugarfree Natura


                                                                 Cocoa Powder

                                                                     Baking soda

                                                                     Vanilla Essence

                                                                 Almonds - Chopped

                                                             Pistachios - Chopped

                                                           Instant Cappucino Powder

We are going to prepare the chocolate mix and the vanilla mix separately.

Chocolate Mix:

Take a vessel capable of holding all the ingredients together and which would be comfortable for mixing.

Add 2 cups of refined wheat flour to the bowl.

Add 5 tablespoons of Cocoa powder to the flour.

Add 1 teaspoon of baking soda.

Then add 100gms of butter to the mix.

Add two eggs to the mix.

Then add ½ cup of Sugarfree Natura to the ingredients in the bowl.

Now, it is time to mix all the ingredients together. I used a manual whipper and whipped the contents till the consistency was just perfect. 

The consistency should neither be runny nor hard like a chappathi dough. 

Now, add 3ml of vanilla essence to the bowl. Mix it well.

The smell of chocolate will make you to want to taste the mix. It is not a sin to taste a bit or eat a spoonful!

Vanilla Mix:

The plain vanilla is always the king of taste and in this combination cake, this vanilla will be the one to enrich the cake and enhance the flavour of the chocolate.

Put two cups of flour in a bowl.

Add 1 teaspoon of Baking soda to the flour.

 Then add 100gms of Unsalted Butter to the mix. 

Break open 2 eggs and add to the mix.

Then add ½ cup of Sugarfree Natura to the ingredients in the bowl.

Mix it well and using the manual whipper, whip it well till it gets a little frothy and comes to the above mentioned consistency.

Then add 3ml of vanilla essence and keep it aside.

Final Preparation:

Take an aluminium cake dish.

Apply butter to the bottom and the sides.

Mix the chopped Pistachio and the Almonds to both the Vanilla and the Chocolate mix.

Pour the chocolate mix into the dish and spread it evenly.

After that, pour the vanilla mix over the chocolate. Spread it evenly.

Then sprinkle the instant cappuccino powder over the mix. I used a cafe mocha flavour to give a bit of sweet coffee flavour, when taking a bite.

Then sprinkle left over nuts over the mix.


Pre-heat the oven.
Then place the cake dish in the oven.

Bake it in convection mode at 180 degree for 25 minutes.

After 25 minutes, open the oven carefully and insert a dry toothpick into the cake.

The stick should come clean and not be sticky.
And your cake is ready.

P.S During the time of baking, the cake will emanate a heavenly smell that will infiltrate your nostrils and might lead you to turn off the oven and eat the cake immediately. You will have to work hard to get over it. Try meditating. Or read a book. But, the best idea is to leave the room and go out to get some fresh non-cake air and asking someone else to inform you when the time is over. And then you can eat the cake to your heart’s content, giving one piece of cake to the person who was on guard.

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