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Easy Coffee Chocolate Cake Recipe

Coffee Chocolate Cake
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An easy coffee chocolate cake recipe that’s perfect for any occasion. This moist and decadent cake is topped with a silky coffee ganache and is sure to become a staple in your kitchen.

Ingredients

Scale

1/2 cup plus 2 tbsps boiling hot water (155 ml)

4 tsps instant coffee powder

1/3 cup cocoa powder (30 gms)

1 and 1/3 cups all-purpose flour (160 gms)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt (if using unsalted butter)

140 gms butter, at room temperature

1/2 cup brown sugar (105 gms)

3/4 cup caster sugar (140 gms)

2 eggs, at room temperature

1 and 1/2 tsp vanilla extract

1/3 cup plain thick yoghurt (75 gms), at room temperature

100 gms chocolate (50% to 60% dark), finely chopped

3/4th cup whipping cream/regular cream (190 ml)

2 tsps instant coffee

Instructions

  1. Preheat the oven to 160°C (320°F) and grease a 9″ springform tin or round cake tin.
  2. Combine the hot water and coffee powder, stirring until dissolved. Set aside to cool.
  3. In a large bowl, sift the cocoa, flour, baking powder, baking soda, and salt. Set aside.
  4. In a mixing bowl, beat the butter and sugars with a hand mixer until pale and creamy.
  5. Add the eggs and vanilla and beat to combine.
  6. Add a couple of tablespoons of the flour mixture to stabilise the batter then beat in the yoghurt.
  7. Now, add the rest of the flour mixture and the cooled coffee alternately, starting and ending with the flour. Fold gently with a silicone spatula till you have a smooth, not very thick batter.
  8. Pour into the prepared tin and smoothen the top.
  9. Bake for 1 hour and then another 5 to 10 minutes until a toothpick poked in the center comes out clean. Start checking for doneness at 50 minutes because ovens vary.
  10. Allow the cake to cool completely at room temperature.
  11. To make the ganache, combine the cream and coffee powder in a small saucepan and gently heat on low, till warm and barely simmering, not boiling.
  12. Pour over the finely chopped chocolate and let it rest for a minute. Then use a spatula to stir until the chocolate has melted completely and the ganache is smooth and glossy.
  13. Let the ganache cool for 10 mins, then place in the fridge for 20 minutes to thicken it.
  14. Pour slowly over the top of the cake, and smoothen around the sides.

Notes

  • I used Bru instant coffee powder in both the cake and the ganache. Four teaspoons gives a noticeable but not overpowering flavour.
  • Watch this cake come together on Instagram!
  • Cake batter from a recipe in the Baked Explorations cookbook via Completely Delicious
  • Store in an airtight tin for up to 5 days.

Nutrition

Find it online: https://easyrecipeslist.com/easy-coffee-chocolate-cake-recipe/