Before I enlighten you about this cake, I would first like to tell you how I happened to name this cake. I am hugely inspired by Tina’s blog on baking. Not only are her baked creations awesome but the names she confers on them are equally interesting and creative. She has a fertile imagination and names her baked stuff very thoughtfully mostly using logic. Taking a cue from her, I wondered what name I could possibly give to this cake. The cake is dark in colour and the white portions look like several moons. For the darkish cake, ‘midnight’ sounded apt to me. Jupiter and Saturn are two planets with plenty of moons. So it had to be either Jupiter Midnight Moon Cake or Saturn Midnight Moon Cake. Saturn somehow sounded better and sort of rhymed well with the other part – Midnight – of the name. So Saturn Midnight Moon Cake it wasJ


Now about the cake. This eggless cake is a family recipe and I remember my Masi, my maternal aunty, baking this cake in a pressure cooker!! However, this time around I prepared it with a slight change. I saw a similar recipe by Nita Mehta and decided to try it her way. But I didn’t find much difference in the texture of the cake. It was nearly similar to the way I bake it my way. Actually there are two differences. She has used baking soda and baking powder while I use only baking soda (2 level tsp). The other difference is her method involves mixing the soda/BP in the liquid batter while I mix mine in the flour.

Did I mention this is a chocolate yoghurt cake? I added coconut ladoos to it. It started as an experiment but it turned out so well that it found its way to become my next post 😉
The coconut ladoo with chocolate cake tasted amazing, with rich chocolate flavour and mouthfuls of sweet coconut.  



I use the following measurements,
For Chocolate Cake:
1 cup yoghurt (curd/dahi)
1½ cup all purpose flour
2½ tbsp cocoa powder (I used Cadbury)
1 tsp coffee
¾ cups caster sugar
1 tsp baking powder
¾ tsp baking soda
½ cup plus 1 tbsp oil
½ tsp vanilla essence
For Coconut Ladoos:
½ tin/ 200 gm sweetened condensed milk
100-120 gm dessicated coconut (adjust the amount)

For making ladoos, mix in the sweetened condensed milk and the dessicated coconut. Keep the batter in refrigerator for 20 minutes so that it becomes a little firm to handle. Taking two tea spoons full of the batter gently make ladoos using palm of your hand. Make the ladoos about the size of a walnut. Keep them on a greased plate and again keep the coconut ladoos in the refrigerator till them firm up. You may not need to use all the ladoos for the cake.

For the cake, prepare a square 9X9 inch baking tin. Preheat the oven at 180 degree
Sift together the flour, cocoa powder and coffee.
In a mixing bowl mix the sugar with yoghurt till it is almost dissolved.
Mix in the oil and whisk it to incorporate it well.
Mix in the baking powder and baking soda (I made this cake Nita Mehta’s way. Normally I sift the soda with flour and then mix the dry ingredients with the wet ones)
Mix well and let the batter sit for 5 minutes.
Add the flour in batches and incorporate it well.
In case you are making only chocolate cake, pour in all the batter in the baking tin.
In case you intend to add coconut ladoos to it, retain nearly one third of the batter and transfer just enough batter to the pan so that the coconut halves are slight above the batter.
To assemble the cake, cut the ladoos in halves and gently push them in the batter (they should remain slightly over the batter)
Bake in the oven till a skewer inserted comes out clean.


Note: I did not use the whole batter to make this cake. Instead I used 2/3rd of the batter and made two large muffins from the rest

Thanks for visiting and see you soon again!


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