The ChocoNut Donut Cake
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The ChocoNut Donut Cake

It is my pleasure to share "THE CHOCONUT DONUT CAKE" because this cake is my own recipe.The name donut came, as per the shape. I wanted my cake to be moist and soft and wanted it to give a melting feeling while having it. I did a small experimentation on it. Hurrah!!!! I was successful. So I made the cake to welcome our New Year 2014.

pritaclement

Ingredients

10-serving
  1. 175 Grams Butter Softened
  2. 1/2 Cup Milk Chocolate Swiss chopped
  3. 1/2 Cup Macadamia nuts chopped
  4. 1/2 Cup Almonds white chopped
  5. 1/2 Cup Macadamia almond and grind to powder
  6. 3 Eggs
  7. 3/4 Cup brown sugar
  8. 1/2 Cup Caster Sugar
  9. 2 Teaspoons Vanilla Essence
  10. 1/4 Cup Espresso
  11. 2 Oranges , juiced
  12. 2 1/4 Cups All-purpose Flour
  13. 1/2 Cup Cocoa Powder
  14. 1/4 Teaspoon Salt
  15. 1 Teaspoon Baking Powder
  16. 1/2 Teaspoon Baking Soda
  17. 1/5 Cup Red wine
  18. 1/4 Cup Icing Sugar for decoration

Method

80 mins
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    Preheat the oven to 180 degree Fahrenheit. Butter the cake tin. I used the one which gives the shape of a donut.

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    In another bowl, beat the butter until soft. Add the brown sugar and the caster sugar to it and again beat it until you get a smooth texture. Add eggs one by one and beat the mixture until soft and fluffy. Add the grind nuts. Add vanilla essence and mix it and keep it aside.

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    Sieve the Flour and Cocoa powder. In another bowl take the flour, to it add the cocoa powder, baking powder, baking soda and salt. Mix all together. Divide the flour mix, into 3 equal portions.Use a wooden spoon or spatula for mixing.

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    Add first portion of flour, stir it. Add orange juice. Mix it. Mixing should be done properly without forming any lumps. Add the second portion of flour, stir it. Add the espresso and mix it. Add the third portion of flour, stir it. Add the wine according to the consistency of the batter.

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    Batter shouldn't be too light or too thick. Finally add the chopped nuts. Stir it.{Note: If the batter is watery, the nuts will settle at the bottom. So try to maintain the consistency of the batter}.

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    Pour the batter to the cake tin. Place the tin in the middle rack for about 40 min in the oven at 180 deg Fahrenheit. After 40 - 45 min, pierce with a fork or skewer to see if any cake sticks onto to it. If nothing sticks, then the cake is ready.

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    Take it out from oven. Leave it to cool on a wire rack. After it is cooled down, dust lightly the icing sugar on the top of the cake.

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