Chocolate and Coffee Cake
This deliciously moist chocolate cake paired with a creamy chocolate ganache and coffee-flavoured frosting is easy to make and the perfect birthday or celebration cake.
Servings: 12 servings
Ingredients
Chocolate Cake
- 200 g all-purpose flour
- 310 g caster sugar
- 1 tsp baking powder
- 1.5 tsp baking soda
- 60 g cocoa powder
- 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 150 g sour cream (or natural yoghurt)
- 40 g oil (olive, canola, sunflower, etc.)
- 145 g hot coffee (or boiling water)
Ganache Filling
- 150 g chocolate of choice (white, milk, or dark)
- 150 g heavy whipping cream
- 1 tsp instant coffee granules (optional but recommended)
Coffee Frosting
- 300 g heavy whipping cream
- 1 tsp vanilla extract
- 1.5 tsp instant coffee granules
- 2 tsp caster sugar (or 1 tbsp powdered sugar)
Instructions
Chocolate Cake
- Preheat the oven to 175°C or 350°F. Line two round 18cm cake tins.
- Mix together all the dry ingredients (flour, sugar, baking powder, baking soda, cocoa powder, and salt) in a large bowl.
- Mix the hot coffee (or boiling water), oil, vanilla extract, sour cream, and eggs in a medium bowl or jug, then pour it into the dry ingredients and mix until combined.
- Pour the batter evenly into the two tins and bake for 30-35 minutes, or until a toothpick comes out clean or with a couple of crumbs stuck to it.
- Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
Ganache Filling
- Cut the chocolate into small pieces and pour into a heat-proof bowl.
- Heat the cream in a pot over medium heat and add the coffee granules. Once hot and steamy, remove from the heat. Do not let boil.
- Pour the hot cream over the chocolate and let sit for five minutes before stirring. Mix until all the chocolate has melted and combined with the cream.
- Allow the ganache to thicken until spreadable consistency. If it hardens too much, heat it in the microwave for 10-second intervals, mixing between each round of heating until it reaches your desired thickness.
Coffee Frosting
- Pour the cream into a large bowl together with the vanilla extract, instant coffee, and sugar. Whisk using an electric mixer on medium-high speed or by hand until light and fluffy.
Assembling the Cake
- Place one of the cake layers on a serving plate. Spread the ganache evenly on the surface. You might not need all of it. Place the second cake layer on top.
- Scoop the cream frosting on top of the cake and spread it out using an off-set spatula or whatever tool you have on hand. Spread it down the sides and smooth until evenly coated.
- Decorate however you wish, or leave it as is. Cover and place in the fridge and eat within four days. You can also freeze left-over cake after slicing.