How to make a coffee chocolate cake
Follow this recipe to make a delicious chocolate coffee cake.
There is only one thing better than a cup of coffee and a chocolate bar – coffee and chocolate cake.
Follow this recipe to make a delicious chocolate coffee cake.
For the cake you will need:
• One and three quarters cups all-purpose flour.
• Two cups granulated sugar.
• Three quarters of a cup unsweetened cocoa powder.
• Two teaspoons baking soda.
• One teaspoon baking powder.
• One teaspoon salt.
• Two large eggs.
• One cup buttermilk.
• One cup strong black coffee, room temperature.
• Half a cup vegetable oil.
• One teaspoon vanilla extract.
For the chocolate frosting:
• One and a half cups unsalted butter, room temperature.
• One cup cocoa powder.
• One tablespoon vanilla extract.
• Five cups powdered sugar.
• Half a cup milk.
For the espresso ganache:
• One cup chocolate chips.
• One cup cream.
• One tablespoon espresso powder.
• One tablespoon butter.
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How to make the cake:
Heat oven to 180 degrees Celsius.
In a mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt. Keep aside.
In a separate large mixing bowl, add eggs, buttermilk, coffee, oil and vanilla extract.
Pour the dry flour mixture into this wet mixture and mix until just combined.
Pour batter in two round cake pans that have been greased and floured.
Bake for 35 to 38 minutes or until an inserted toothpick in the centre comes out clean.
Allow the cakes to cool down completely.
To make the chocolate frosting:
In a large mixing bowl, add butter, cocoa powder, vanilla extract and blend together.
Gradually add powdered sugar (one cup at a time), alternating with some milk and continue mixing until smooth and creamy.
Make the espresso ganache:
In a microwave- safe bowl, add chocolate chips, heavy cream, espresso powder and butter,
Heat in the microwave at 30 second increments, mixing after each interval.
Continue doing this until you have smooth and creamy ganache.
Assemble the cake:
Once the cakes have cooled down, spread frosting on top of one cake.
Place the other cake on top of the frosting.
Then, frost the entire cake in chocolate frosting.
Use the back of a spatula to design a diagonal pattern all around the cake.
Pour some espresso ganache on top of the cake and use a spatula to spread it out and allow it to drip a little along the sides.
• Recipe obtained from www.thestayathomechef.com.
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