For cake
  • 1 cup (240ml) hot milk
  • 3 tbsp (15gm) coffee powder
  • 1 cup (227gm) melted butter
  • 1 cup (306gm) condensed milk
  • 1 tsp (5ml) vanilla extract
  • ½ cup (113gm) castor sugar
  • 2 + ½ (300gm) cup all-purpose flour
  • 2 tsp (10gm) baking powder
  • 1 tsp (10gm) baking soda
For chocolate glaze
  • 1 cup (140gm) chopped dark chocolate
  • 2 tbsp (26gm) vegetable oil
  1. Preheat your oven to 180C and apply butter on a bundt pan.
  2. In a large mixing bowl, add hot milk and coffee powder.
  3. Mix until the coffee is dissolved completely.
  4. To this, add melted butter and condensed milk. Followed by vanilla extract.
  5. Give it a good mix.
  6. Add castor sugar and mix until the sugar starts to dissolve.
  7. Sift your dry ingredients into the wet. Start with all-purpose flour, baking powder and baking soda.
  8. Mix everything until no large flour pockets are present in the batter.
  9. Transfer the batter into the buttered bundt pan and bake it at 180C for 30-35 minutes or until a skewer inserted comes out clean.
  10. For the chocolate glaze, start by melting some chopped chocolate.
  11. Once completely melted, add 2 tablespoons of oil to it. Mix well.
  12. Pour this glaze over the eggless coffee cake and its ready to dive in!
Recipe by Bake with Shivesh at