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 🙂
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 Egg
- 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.
Eat it with a hot cup of coffee or in bed 🙂
Thai Coconut Sticky Rice with Mango is a classic and one of the good asian desserts. Is fried ice cream Asian? Or an American invention? What about those crispy wanton noodles with honey and vanilla ice cream?
Being a complete dessert person myself, I was convinced that desserts didn’t really exist in Thai, Japanese and Korean cuisines. Boyyyy oh boy was I wrong.
On my trip to Bangkok last month, I discovered Sulbing, a korean dessert cafe, which serves a magical bowl that has shaved milk ice with condense milk, fresh fruit, whipped cream and cheese, which is by far the best iced dessert I have had in south east Asia.
Then came the Bake Cheese Tart, a Japanese cheese tart from Hokkaido, Japan which kicks every cheesecake I have ever had’s butt.
Then comes the most soothing coconut sticky rice with mango, which I actually learnt how to make when I went for a cooking class in Bangkok. This dessert gives a great opportunity to celebrate the Indian mango season.
You can find the recipe that Chef Leez taught me below.
Here’s what you need:
- 60 gm sticky rice
- 1/4 cup coconut cream – freshly made goes best with this recipe! Watch a youtube tutorial on how to make coconut cream with a shredder
- 3/4 tbsp coconut sugar
- pinch of sea salt
- 1 ripe mango
Here’s what you need to do:
- Soak the sticky rice in room temperature water for 3-4 hours before steaming it. (Read package instructions – The best way to cook sticky rice is by steaming it!)
- Heat coconut cream over medium heat, add sugar, salt and warm the cream will its steaming hot – don’t let it boil.
- Remove from heat, add the stick rice to the bowl of hot cream, cover and let it sit for 15 minutes.
- Place sticky rice in a bowl, top it with sliced mango, and top it up with fried moong dal!
Enjoy it with cold mango and hot sticky rice!