This Coffee Cake with Chocolate Ganache is the latest addition to my list of comfort desserts.
It’s a guilt-free dessert (if such a thing exists!). It’s not guilt-free cause it has any less sugar or anything, but it’s just quite light and sinful yet doesn’t make you feel like you’ve committed one, plus, it has almonds and a chocolate frosting and coffee.
This cake came to me at a point in time when I was seriously craving a coffee cake, something on the lines of a tiramisu or a frosted coffee cake (something slightly more richer than this – more like a birthday cake).
A definite crowd pleaser this one!
Now coming back to how I came across this – The recipe which started this coffee chocolate madness belongs to a lovely lady – Anita. The recipe can be found on her blog. Anita also taught me how to bake sourdoughs (more of this soon! – hopefully). And I knew, that coming from Anita, this recipe is gonna be a hit.
Her recipe can be found here. If you make it – let her know how you liked it!
I made just a couple of changes to her recipe. My slightly tweaked version can be found below.
Here is what you need:
For the Cake:
1 Cup Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
3/4 Cup Butter
The original recipe calls for oil – but I really wanted a richer cake – so I used butter instead
3/4 Cup Sugar
1 Tablespoon Coffee Powder (Instant)
4 Tablespoons Milk
1 Teaspoon Vanilla Extract
1/2 Cup Chopped Almonds
2. For the Ganache:
150g Heavy Cream
250g Semi-Sweet Chocolate (Chopped)
What you need to do:
Pre heat the oven to 180DegreesC
Grease and prepare a cake pan – 9″ works but I baked it in a 7″ Bundt pan. In case you’re using a budnt pan – grease with butter and then dust with flour to make sure the cake comes out easily
Sift together flour, salt and baking powder- set aside.
Beat butter and sugar together in a stand mixer with a paddle attachment until pale and fluffy.
Add in the eggs – one after the other, beating well after each addition.
Once the eggs are well incorporated add in the vanilla.
Simultaneously – dissolve the instant coffee powder in the milk and add that in as well.
Toss the chopped almond in the flour mix.
Add the flour and almond mix to the egg batter and fold gently, without over mixing the batter.
Bake for 30-35 Mins until a skewer inserted – comes out clean.
For the Ganache:
Heat the cream in a sauce pan just until it begins to simmer around the edges.
Pour over the chocolate – let sit for a minute or two and then whisk it till all the chocolate is melted and you have a ganache of spreadable consistency.
To assemble the cake – Slap and slather on the chocolate all over the curves of your bundt cake and eeeeat it guilt-free 🙂
This cake is all ❤ . Literally. This strawberry studded cake looks like a fleet of hearts.
In Delhi, we only get strawberries for a few months during the winters, so I need to make the most of it. It’s almost stressful when my mother gets me boxes of these berries, and then I know I have to do justice to them or else I will end up feeling miserable.
This cake is a Martha Stewart jewel, as are most of my cakes, including my go-to banana bread recipe.
If you have friends and family who don’t like frosted cakes. This is a great option! It gives you a fruity tartness from the berries and the ever comforting vanilla sponge cake at the bottom.
So without further ado, below is the recipe – inspired by Martha Stewart.
Here’s what you need (all ingredients need to be at room temperature):
85g Salted Butter
1 1/2 Cup Flour
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Sugar + 2 Tablespoons Sugar
1 Teaspoon Vanilla Extract
1/2 Cup Milk
1 Cup Fresh Strawberries – halved
What you need to do:
Preheat the oven to 180 degrees C, and line and butter an 8inch cake tin
Sift together the Flour, Baking Powder and Salt
Place the Butter and Sugar in a stand mixer and beat on medium speed for about 4 minutes until really pale and fluffy
Once the Butter and (1 Cup) Sugar is all fluffed up, crack in the Egg, followed by Vanilla Extract until its well incorporated
Now, in basically three steps we need to alternate and put in the Flour Mix and the Milk, in a way we end up adding the remaining flour at the end.
Add 1/3 of the flour mix – then 1/2 of the milk – 1/3 of the flour mix – then the remaining half of the milk – ending with the last 1/3 of the flour mix
Do not over mix – just fold it will everything is incorporated and there are no dry lumps of flour
Transfer the batter to the prepared cake tin
Now, remember those halved strawberries? Arrange the strawberries on top of the batter with the cut sides facing up.
Once the strawberries are arranged – Sprinkle the reserved 2 Tablespoons of Sugar on top and bake till golden.
It takes about 10 mins at 180 degrees then lower the temperature to 170 for another 30-40 mins.
I haven’t been inside my kitchen to bake ever since I have gotten back from Jordan.
All of us went on the most mesmerising trip to this hidden jewel in the Middle East. That country is like none other. I think I may have to write a blog post on my trip with all our quirky experiences and top travel tips for the country, and, also to share the amazing photos of the different landscapes that all of us clicked. Yup, adding this to my to-do list.
So, the only thing on the trip which was slightly underwhelming was the variety of food on offer. On a ten day trip with 30 meals to eat, we felt exhausted by all the hummus, labneh, fuul, kebab, Mansaf and pita breads on display. Also, since the parents travelling with us were vegetarians, Jordanian food didn’t offer much so in came the average Italian food.
Anyway, by the fifth or the sixth day of the trip, I was dreaming about this delicious fruit cake I had whipped up just a few days before leaving. So this post is long over due.
My amazing neighbour and one of the official tasters of everything I bake, gifted me a box of blueberries to play around with. I had all sorts of ideas like pies, cobblers, cakes, muffins and jams that I wanted to pull out of my hat. But since I just had this one box, I settled on a Crumble Cake which is a sort of muffin-meets-cobbler cake hybrid. And boy oh boy did this cake vanish in 45 mins after baking and clicking pictures.
This cake is deal for afternoon tea time, or in my case even breakfast! This is the ultimate fruit cake/non-icing cake to enjoy with a cuppa joe.
The recipe I used is adapted from Laura Vitale’s version of her Blueberry cake.
I basically ditched the sour cream and used greek yoghurt instead, worked a treat! And, I definitely prefer more crumble for that toasted crumbly crunchy texture on top of the cake which just tastes divine without or with (definitely with) heavy cream!
You can find my recipe below:
For the cake:
2 1/4 cup all purpose flour
2/3 cup caster sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3 teaspoons vanilla extract
1/4 cup greek yoghurt
1 cup milk
2 cups of fresh blueberries
For the crumble:
1/2 cup brown sugar
1/2 cup granulated sugar
4 tablespoons flour
1/2 teaspoon cinnamon
6 tablespoons cold butter
Here’s what you need to do:
Preheat your oven to 175 degrees celsius and place the wire rack in the centre. Line and grease a 9inch spring form pan. Make sure you have a springform pan, you don’t want to turn a crumble cake upside down.
For the crumble:
Dump in all the ingredients of the crumble in a bowl then using your fingertips or a pastry cutter, cut or break the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside and start the cake stuff.
For the cake:
Before you begin, take two tablespoons of the flour (from the cake batch) and sprinkle on top of the blueberries and toss it until the flour is evenly distributed. This process makes sure that the blueberries don’t sink to the bottom of the cake while baking. Moving on…
In a bowl, sift together the dry ingredients; flour, salt, baking powder and baking soda together.
In another larger mixing bowl, beat the butter and sugar until pale and well incorporated. Add in the eggs one by one, and beat thoroughly until well combined. If you rush the addition of the eggs and don’t mix it well, the batter would split. Not that this will affect your end product, since once you add the dry ingredients at a later stage everything will come together. Nonetheless, whisk it up!
Once both the eggs are mixed in, add in the yoghurt, milk and vanilla extract and mix until the mixture is smooth.
Throw in the dry mix, and fold the batter until smooth and there are no lumps of flour. Tumble in the blueberries and stir well. Don’t stir too much or the blueberries will break.
Transfer the batter into the prepared cake pan. Sprinkle the crumble on top of the cake evenly and pop the pan into the oven and bake for about 45-50 mins.
Now the thing with fruit cakes, is that you cant really prick the centre and tell when its done, because since this contains fresh fruit, it releases water and juice which will moisten the surrounding cake crumbs. So prick around without structurally damaging the cake, and once a few inserts come out clean, or slightly moist (and are visibly blue from bluerries), you are good to go and your tea cake is ready!
I’ve been told birthday calories don’t count, especially since this was my 25th and I can sense an imminent quarter life crisis. And, since this was my birthday week, I decided to go all out and make the most decadent (and laborious) cake for myself :).
This cake is very close to my heart. I have wanted to make this amber delight for a really long time.
I was inspired by a similar version of this cake (except with a butterscotch sauce rather than the salted caramel) from Elma’s a very long time ago. Making it now, reminded me of very fond memories.
I must admit, when I was deciding on which cake to make, I was facing a lot of competition from a Yellow Cake with Milk Chocolate Frosting. Eventually, I gave in and settled for what I didn’t know at the time, would be the best cake I have ever made, hands down.
Without further ado, I did my research and found recipes online that I felt comfortable with.
So this cake, this very special milestone cake for a milestone birthday is a Brown Butter Spongeand a Salted Caramel Cream Cheese Frostingwith a rather generous Salted Caramel Drizzle.
The ingredients listed below are for a multi-layer 9 inch cake. I made a 2 layer 6 inch cake, so all I did was halve the ingredient below. And somehow everything worked out.
What you will need:
For the brown butter sponge
12 ounces salted butter
2 1/4 cups of all purpose flour
2 1/4 tsps of baking powder
1 tsp salt
1 2/3 cups of sugar
1 vanilla bean; split it down the centre and scrape the seeds
3 egg yolks
2 whole eggs
1 1/4 cups of milk
For the salted caramel sauce
2 cups of granulated sugar
180 grams butter
1 cup of heavy cream
1 teaspoon fleur de sel
1/2 cup water
For the salted caramel frosting
12 ounces cream cheese; at room temperature
3/4 cup softened butter
1/2 cup salted caramel sauce
1 1/2 tsps of vanilla extract
2 cups of icing sugar
Brown Butter Cake
First thing’s first, you need to make the brown butter. If you are making the 9inch recipe, please make sure you have a heavy bottom, large pot for melting the butter. When I found this recipe, the author did not issue a very important disclaimer about how much the butter foams up before it turns brown – imagine over boiled milk. So once you have placed the butter in the pot, and turned on the stove, get an ice bath with a bowl ready to go. You will be needing the ice bath to cool down the brown butter once its done, but it is also very handy in case the foaming gets slightly out of hand and you need it pour the hot butter out.
Okay, now, for the brown butter – place the butter in the pot and turn the stove on. You don’t have to keep stirring, but you have to keep an eye on it for a. the foaming (be cautious) and b. to smell the nutty aroma once the brown butter is ready. The whole process lasts about 10 minutes. The milk solids in the butter will start to turn brown and solidify at the bottom of the pan. The minute it starts releasing a butterscotchy aroma, you need to take it off the heat and pour the butter into the bowl in the ice bath.
Preheat the oven to 160 degrees and line two 9inch (6inch) pans with parchment paper and grease the sides generously.
Sift together the flour, baking powder and salt in a medium bowl.
Turn back to the brown butter, once it has cooled around the edges, place the butter and sugar in a large bowl and whisk them together until creamy and fluffy.
Add in the vanilla seeds, followed by the egg yolks, one at a time. Beat well after each addition. Beat in the whole eggs one by one until you the whole mix comes together and is well mixed with significant volume.
Fold in the flour dry mixture, and alternate with the milk, about three rounds of this process.
Once the mixture is folded in and there are no flour lumps, pour the batter into the prepared cake pans and bake for about 25-30 minutes, or until the centre is cooked.
Salted Caramel Sauce
So about the caramel, I absolutely loathe dry caramel. Not only does it have a horrible bitter after taste, its tricky to make, there is a high chance of the sugar crystalizing AND its far more temperamental than a wet caramel.
Note: Use a heavy bottom deep pot; the caramel will spit and foam.
Place the sugar and water in a pan. You don’t need to stir it, just swirl the pan once in a while, if needed. Keep an eye on the caramel. Now, many people have different preferences when it comes to the desired level of color/ burntness/ bitterness. I was very fortunate to get to the perfect color on my first attempt.
Keep the cream, butter and salt handy. Note: All the ingredients should be at room temperature; DO NOT add cold cream to hot caramel.
Once you get the perfect colour on the caramel, tip in the butter and stir till its melted through. Remove the pot from the flame and pour in the cream. Be delicate, you don’t want to splash hot caramel around. The mixture will foam and bubble furiously when you add both, the butter and the cream so be cautious.
Once the cream is mixed through, pour the caramel in a separate bowl and leave to cool.
Salted Caramel Cream Cheese Frosting
For the frosting, all the ingredients must be at room temperature.
Start with whisking the cream cheese in a large bowl with the softened room temperature butter and vanilla until smooth and creamy.
Whisk in the salted caramel sauce.
One everything is well combined, sift in the icing sugar, small tablespoons at a time. It isn’t necessary for you to use all the icing sugar, you can adjust the viscosity and the sweetness of the frosting with the sugar, and that’s that.
Whip it up until nice and stiff.
Place Cake 1 on a cake board and lather the cream cheese frosting rather generously in the centre. Once its evenly spread, drizzle some salted caramel on top.
Place Cake 2 on top of Cake 1, and spread the frosting all over the cake. At this point, you may want to chill the cake in the fridge for an hour or so.
Decorate the cake with leftover salted caramel and some popcorn 🙂
Belt the cake with a nice cup of Ristretto Nespresso coffee. 🎂☕️
The last time I posted on my blog, was in August 2015; the blog expired, and I didn’t renew it. My life hasn’t changed much since then, except for the fact that I want to dive back into the things that I once loved to do for myself. The things I once loved haven’t changed. The happiness that baking brought into my life hasn’t changed, and that is why I am back to Ubereating.
What seems like a lifetime ago, last Christmas, I made a traditional Swedish Almond Cake or ‘Toscakaka’. Which happens to be my favourite Swedish baked good after the Princess Cake. I was traveling to Sweden for work in the Summer of 2015, some time before I went AWOL from the blogging world, which was unsurprisingly, the best summer of my life.
And today, as I resurface from the rock that I had been living under for the last couple of years, I couldn’t think of a better recipe to post as an Ode to my special Scandinavian Summer – A Rather Scandelicious Cake.
Swedish Caramelised Almond Cake
Here are the ingredients you need to make this cake.
For the cake:
75 gms butter – melted
150 gms castor sugar
1 tsp vanilla extract – the good stuff
150 gms plain flour
1 tsp baking powder
1/8 tsp fleur de sel (regular sea salt is a good substitute; table salt is the enemy)
For the golden topping of the gods:
150 gms flaked almond; I didn’t have flaked almonds, so I hand chopped about 180 almonds, yup, it happened; I had a lot of time on my hands
125 gms butter (salted – Amul is your bestfriend)
125 gms light brown sugar
50 ml milk
1/2 tsp fleur de sel
1/4 tsp almond extract; you can replace it with 1/2 tsp of vanilla extract
Preheat the oven to 160 degrees, and grease a 9″ baking pan, springform will be great, if you have it. Its imperative to grease the top well, thats where the all the action happens. Line the bottom of the pan with a greased parchment sheet.
Place the chopped almond on a baking tray, and bake in the oven until they begin to turn golden. Remove from the oven and keep aside to cool.
Melt the butter in a pan, or microwave it in a cup in bursts of 20 seconds until its melted through. Place the sugar and eggs in a large mixing bowl; start whisking the eggs with the sugar then add the vanilla extract. Beat the mixture on high speed for 7-8 minutes, until the mixture has doubled in volume and is pale in colour. If you left your whisk, you should be able to drawn an eight over the batter aka ‘The Ribbon Stage’.
Sieve the flour, baking powder and salt in a separate dry bowl. Now this is where you don’t rush the process. Gently seive about 1/3 of the flour mix over the eggs and fold the mixture, trying to retain as much of the air as possible in the egg batter. Once the flour is folded through, add 1/3 of the buttermilk and incorporate well. Repeat the step for the remaining 2/3 of the flour and butter milk.
Once the batter well mixed (and of course, assuming you haven’t managed to knock all the air out of it), drizzle half of the melted butter from the side of the bowl in a constant stream. Mix. Pour the remaining half and mix through; the cake batter is ready. Carefully pour the batter into the lined pan and place it in the oven. The cake should take about under half an hour (25-30 minutes) – keep an eye on it. A toothpick (or a spaghetti stick in my case) should come out clean when inserted in the centre. It’s important that the cake is cooked in the middle, since it has to go back into the oven with the topping and be able to support the weight of all those almonds.
NOW, as if it wasn’t a little complicated already, turn to your inner ninja, and while the cake bakes you need to prepare the almond topping.
For the topping, place the butter, milk, sugar, salt and almond extract in a heavy bottom pan. The mixture should start bubbling and thickening in a couple of minutes. You’re not really looking for a caramelised golden colour since you’re using brown sugar, but just a thickened consistency. As the mixture begins to thicken, add the almonds and stir well. The whole process once the mix hits the heat should be about 5-7 minutes.
Once the cake is ready and slightly cooled, turn the oven temperature up to 200 degrees and gently ladle the almond topping on top of the cake, try to have as much as smooth top as possible to make sure there is equal distribution throughout the cake.
Place the cake back in the oven and bake for another 8-10 minutes until the glaze is dark and bubbling (see below :)) Take the cake out, let it rest for some time, till the edges of the cake and the glaze start to solidify on the sides; you don’t want to remove the springform, and have caramel oozing out from your cake.
This cake is best eaten warm with vanilla ice cream (I sprinkle the tiniest pinch of cinnamon on top of my vanilla ice cream, it works wonderfully well with the cake).