Chocolate Coffee Cake

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Chocolate Coffee Cake is a delicious dessert that combines the rich flavor of chocolate with the bold taste of coffee. The cake is made with a moist chocolate sponge, which is infused with espresso and cocoa powder, giving it a deep and intense flavor. The coffee-flavored frosting is creamy and silky, with a perfect balance of sweetness and bitterness.

The cake is often decorated with chocolate chips, cocoa powder, or chocolate shavings to add an extra layer of texture and flavor. It is perfect for chocolate and coffee lovers alike and can be served on any occasion, whether it’s a birthday, anniversary, or just a casual get-together with friends and family.

Ingredients

1 1/2 cups all-purpose or plain flour1 1/2 cups white granulated sugar1/2 cup unsweetened cocoa powder1 1/2 teaspoons baking powder1/2 teaspoon salt1/3 cup vegetable oil1 large egg1 tablespoon pure vanilla extract3/4 cup milk3/4 cup boiling water mixed with 2 teaspoons instant coffee powder.

Chocolate Ganache

300ml thickened cream1 packet dark choc melts (225g)

Steps

Preheat oven to 175c, grease up an 8inch cake pan and line the bottom.CHOCOLATE CAKE:Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.Add oil, egg, vanilla and milk to the flour mixture and beat well to combine for about 30 seconds. Pour in the boiling water (with the coffee), and mix until glossy. (Cake batter is thin in consistency.)Pour the cake batter into the prepared pan. Bake for about 45-55 minutes, or until a toothpick inserted in the centre of the chocolate cake comes out semi-clean with a small amount of cake (not runny batter) on it due to the fudgy texture.Remove from oven and allow to cool for 20 minutes. Transfer the cake from the pan to a wire rack and cool completely before frosting.CHOCOLATE GANACHE:Pour the cream into a small saucepan and heat over low heat for a few minutes. Watch that it doesn’t boil or simmer it. Once the cream is hot, turn the stove off and take the saucepan off the heat.Add in the chocolate chips; cover the saucepan with a lid and let sit for a good 5 minutes to soften and melt the chocolate.Uncover, and stir slowly first, with a spatula or wooden spoon, gradually mixing faster until the ganache is smooth, creamy and glossy. Refrigerate for 2-3hrs until thick enough to spread (similar consistency to Nutella).Spread evenly over the cake once it has cooled and refrigerate till ready to serve.