Eggless Chocolate Walnut Cake

• 1 cup All-purpose Flour
• 1/2 cups Cocoa Powder
• 1 teaspoon Instant Coffee Powder
• 1 cup Sugar
• 1 cup Yogurt
• 1-1/4 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 whole Vanilla Bean
• 1/2 cups Oil
• 1/2 cups Chopped Walnuts
• 2 Tablespoons Chocolate Chips
• 1 Tablespoon Vanilla Sugar

1. Preheat oven to 200u0b0C (about 390u0b0F). Grease and line an 8" round cake tin.
2. Sift together flour, cocoa powder and coffee powder; reserve.
3. In a mixing bowl, beat together sugar and yogurt till creamy. Mix in baking powder, baking soda and scraped vanilla bean. Beat well and let it rest for a couple of minutes or till bubbles start to appear on top.
4. Beat in the oil. Add the sifted flour mix and beat till you get a smooth batter.
5. Pour the batter into the prepared tin. Sprinkle the top with chopped walnuts, chocolate chips and vanilla sugar. Bake at 200u0b0C (about 390u0b0F) for 10 minutes and then at 170u0b0C (about 330u0b0F) for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the cake in the tin for 5 minutes and then turn onto a wire rack for further cooling.
7. Notes:
8. Cool the cake completely before cutting. I was impatient and cut the cake while it was still warm (the batter was too delicious and I couldn't wait!).
9. The cake remains soft even after refrigeration, but if you are not eating it immediately, cover the cake with cling film on top and warm it up in the microwave just before serving.
10. Though the cake is delicious on its own, it would pair up wonderfully with ice cream or even some chilled coffee.

allpurpose, cocoa, coffee powder, sugar, yogurt, baking powder, baking soda, vanilla bean, oil, walnuts, chocolate chips, vanilla sugar

Taken from tastykitchen.com/recipes/desserts/eggless-chocolate-walnut-cake/ (may not work)