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
- 2 Eggs
- 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 🙂
