Coffee Cake with Chocolate Ganache Frosting

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!

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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.

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Here is what you need:

  1. For the Cake:
  • 1 Cup Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 2 Eggs
  • 3/4 Cup Butter
  • The original recipe calls for oil – but I really wanted a richer cake – so I used butter instead
  • 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:

  1. Pre heat the oven to 180DegreesC
  2. 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
  3. Sift together flour, salt and baking powder- set aside.
  4. Beat butter and sugar together in a stand mixer with a paddle attachment until pale and fluffy.
  5. Add in the eggs – one after the other, beating well after each addition.
  6. Once the eggs are well incorporated add in the vanilla.
  7. Simultaneously – dissolve the instant coffee powder in the milk and add that in as well.
  8. Toss the chopped almond in the flour mix.
  9. Add the flour and almond mix to the egg batter and fold gently, without over mixing the batter.
  10. 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 🙂

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Blueberry Crumble Cake

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.

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Temple of Artemis – Jerash, Jordan
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.

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Blueberry Jewelled Cake with a Golden Toasted Crumble on top!
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.

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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!

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You can find my recipe below:

Ingredients:

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 eggs
  • 1/2 butter
  • 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!

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