Decadent Chocolate Coffee Cake with Rich Ganache
Welcome to my recipe for a luxurious and decadent Chocolate Coffee Cake with Dark Chocolate Ganache! As a barista, there is nothing I enjoy more than the comforting aroma of freshly brewed coffee, combined with the rich depth of chocolate. This cake is the perfect indulgence for those who love their coffee and sweet treats.
Let me take you on a journey that begins with the smell of freshly roasted coffee beans and ends with a mouth-watering dessert that you won’t forget anytime soon. This recipe is brought to you with special care, taking into consideration all the essential ingredients that make it perfect in every way.
A moist dark chocolate sponge filled and topped with indulgent dark chocolate ganache. Each bite of this cake delivers a burst of rich, deep flavor that will have your taste buds singing praises. The smooth, creamy topping creates a beautiful contrast to the baked sponge layer, giving it an irresistible texture.
This recipe requires minimal time and effort but produces extraordinary results – it’s a guaranteed crowd-pleaser that’s perfect for sharing at any gathering or special occasion. It’s sure to impress your guests and leave them wanting more.
So put on your apron, fire up your oven, and let’s get baking this luscious homemade treat.
Why You’ll Love This Recipe
Are you a coffee and chocolate lover? If yes, then brace yourself, because this Chocolate Coffee Cake with Dark Chocolate Ganache Recipe is bound to become your new favorite. Trust me on this.
First of all, who doesn’t love cake? Especially a rich chocolate cake that you can make at home in no time! And did I mention that it’s infused with coffee? Imagine the heavenly aroma of brewing coffee filling your house as this delightful cake bakes in the oven. Sounds amazing, right?
Now, let’s talk about the ganache. This is where you’ll feel like a professional pastry chef. Making the ganache might sound intimidating at first, but trust me, it’s easy and fun. And once you’re done making it, you’ll have a rich, velvety chocolate glaze that will take your cake from ordinary to extraordinary.
But wait, there’s more! You can play around with this recipe to create your own variations according to your liking. You could add some crushed walnuts or pecans to the batter, or mix up the types of ganache by using milk chocolate or white chocolate instead of dark.
And finally, serving and pairing options are endless. A slice of this indulgent cake with a cup of hot coffee or tea is all you need for a perfect afternoon treat. Or why not pair it with some vanilla ice-cream for dessert after dinner? Trust me; your taste buds will thank you.
In conclusion, this Chocolate Coffee Cake with Dark Chocolate Ganache Recipe is simply fantastic. Quick and easy to make, flexible in its variations, and perfect for any occasion – what more could you ask for? Treat yourself and your loved ones to this decadent dessert; I promise they won’t be disappointed!
Ingredient List
Here’s what you’ll need to make our indulgent chocolate coffee cake with dark chocolate ganache recipe:
- All-purpose flour (2 cups)
- Granulated sugar (1 ¾ cups)
- Dark brown sugar (¾ cup)
- Unsweetened cocoa powder (â…” cup)
- Baking powder (2 teaspoons)
- Baking soda (1 teaspoon)
- Salt (1 teaspoon)
- Eggs, room temperature (3 large)
- Vegetable shortening, room temperature (½ cup)
- Unsalted butter, at room temperature (½ cup)
- Vanilla extract (2 teaspoons)
- Natural cocoa powder (â…” cup), sifted
- Strong brewed coffee, at room temperature (1 ½ cups)
For the Dark Chocolate Ganache:
- Dark chocolate, coarsely chopped (8 ounces)
- Heavy cream (½ cup plus 1 tablespoon)
- Light corn syrup (3 tablespoons)
The Recipe How-To
Now, it’s time to dive into the fun part – actually making the Chocolate Coffee Cake with Dark Chocolate Ganache! Don’t be intimidated by the number of ingredients, as this recipe is surprisingly easy to follow. Here’s how to do it:
Step 1: Prep Your Ingredients
Before you begin mixing everything together, make sure that all your ingredients are ready to go. Measure out 2 and 1/4 cups of all-purpose flour, 2/3 cup of unsweetened cocoa powder, 1 and 1/2 teaspoons of baking powder, 2 teaspoons of baking soda, and 1 teaspoon of salt. Sift all these dry ingredients together in a bowl and set it aside.
In a separate bowl, mix together 1 cup of strong coffee with 1 cup of sour cream until well combined. This will serve as your liquid base that will be incorporated with the dry ingredients later on.
Step 2: Cream Your Butters and Sugars
In a mixing bowl, cream together 1 stick unsalted butter, 1 stick of vegetable shortening, and 2 cups of granulated sugar until light and fluffy. This can take anywhere from three to five minutes with an electric mixer set to high.
Next, add in four eggs one at a time, making sure each egg is fully incorporated before adding another one. Then stir in 2 teaspoons of pure vanilla extract and beat everything together for another minute.
Step 3: Add The Dry Ingredients To The Batter
Add the sifted dry ingredients to the batter mixture in two parts alternating with coffee-soured cream mixture (starting with the dry ingredients). Make sure to mix everything just until fully incorporated. You don’t want to overmix!
Step 4: Bake The Cake Dark Chocolate Ganache
Preheat your oven to 350°F (175°C). Grease and flour two 8″x2″ cake pans. Pour the batter equally into the pans, then bake them for about 30-35 minutes until a toothpick or cake tester comes out clean.
Remove the pans from the oven and allow them to cool for 10 minutes. Then, take a small spatula or knife and run it around the edges of the pans to loosen the cakes. Invert the cakes onto a wire rack to further cool.
Step 5: Make The Dark Chocolate Ganache
While you’re waiting for the cake to cool, it’s time to make the rich dark chocolate ganache. Heat up 1 cup of heavy cream in a small saucepan until hot but not boiling. Remove from heat and add in chopped dark chocolate pieces (about 8 oz), stirring constantly until fully melted.
Pour the warm ganache over one layer of cooled cake and use an offset spatula or knife to spread it evenly. Then place the
Substitutions and Variations
If you’re someone who loves to experiment with flavors and ingredients, there are many substitutions and variations you can try in this chocolate coffee cake with dark chocolate ganache recipe. Here are some ideas:
– Flour: If you prefer a denser cake, you can swap the all-purpose flour for cake flour or pastry flour. If you want a gluten-free option, substitute the flour with a 1-to-1 gluten-free flour blend.
– Sweeteners: Instead of granulated sugar and dark brown sugar, try using natural sweeteners like honey, maple syrup, or stevia. For a deeper flavor profile, experiment with molasses or muscovado sugar.
– Chocolate: Dark chocolate is preferred for the ganache, but if you prefer a sweeter flavor, you can use milk chocolate instead. For a richer, more intense taste, swap out the dark chocolate for bittersweet or semi-sweet chocolate.
– Coffee: This recipe calls for brewed coffee as an ingredient in the cake batter. You can experiment with different blends or types of coffee to alter the flavor. If coffee isn’t your thing at all, just leave it out and add more cocoa powder instead.
– Buttercream: Instead of dark chocolate ganache on top of the cake, consider swapping it for a buttercream frosting made with coffee or espresso. You can make a classic Swiss meringue buttercream or indulge in whipped ganache frosting.
Whether you’re looking to cater to dietary restrictions, add uniqueness to traditional dishes or just get experimental in the kitchen – these substitutions will surely add variety to your chocolate coffee cake recipe!
Serving and Pairing
This chocolate coffee cake with dark chocolate ganache is a perfect treat for any occasion, whether it’s a casual afternoon with friends, an office party, or a special celebration. When it comes to serving this cake, the possibilities are endless.
One way to elevate the flavor of this cake is to pair it with a rich coffee or espresso-based drink, which will complement the bitterness of the dark chocolate and cocoa powder in the cake. A cappuccino or latte made with high-quality beans and frothed milk can bring out the hints of mocha and espresso in the recipe.
Another great pairing option is fresh berries or fruit compote. The sweet yet tart flavors of strawberries, raspberries, or even pomegranate will help to balance out the richness of the chocolate and add a pop of color to your dessert spread.
For those who prefer a more indulgent pairing, try serving this cake with a dollop of whipped cream or vanilla ice cream. The creamy texture of these toppings will help to balance out the intensity of the dark chocolate ganache while adding an element of decadence to every slice.
No matter which pairing you choose, remember that this cake is versatile enough to stand on its own as a show-stopping dessert or be paired with other treats such as coffee buttercream frosting, swiss meringue buttercream frosting, chocolate fudge, or even mascarpone. So get creative and enjoy this rich and delicious treat!
Make-Ahead, Storing and Reheating
If you’re looking for a dessert that’s easy to make ahead of time or can be stored for later, this Chocolate Coffee Cake with Dark Chocolate Ganache recipe is perfect for you.
Make-Ahead: You can prepare the cake and the ganache up to 2 days in advance. First, bake the cake and let it cool completely. Once cooled, wrap it tightly in plastic wrap and store it in an airtight container or a resealable bag. Similarly, you can make the ganache ahead of time and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to assemble your dessert, bring the ganache to room temperature by letting it sit at room temperature for 30 minutes.
Storing: Once assembled, you can store the Chocolate Coffee Cake with Dark Chocolate Ganache in the refrigerator for up to 3-4 days. However, if you plan on serving it after storing it in the refrigerator, I would recommend leaving it out for about an hour before serving so that it comes to room temperature.
Reheating: If you want to reheat a slice of cake before serving, I would recommend microwaving it for around 15-20 seconds at medium heat or until slightly warm to the touch. You don’t need to reheat the whole cake as reheating it will overheat the ganache topping, making it too soft or even runny.
Overall, this Chocolate Coffee Cake with Dark Chocolate Ganache recipe is perfect for those who love preparing desserts ahead of time or are looking for a versatile make-ahead recipe that they can serve as needed.
Tips for Perfect Results
Now that you have all the ingredients listed and instructions at hand, let me share some tips to ensure perfect results while making this delicious chocolate coffee cake with dark chocolate ganache.
1. Use Room Temperature Ingredients
Ensure that all ingredients are at room temperature. Room temperature ingredients blend better together and create a more uniform batter resulting in a light and fluffy cake.
2. Sift the Dry Ingredients
It’s very important to sift the flour, cocoa powder, baking soda, salt, and baking powder together before adding them to the wet ingredients. This will help break up any clumps and ensure even distribution of ingredients in your cake batter.
3. Do Not Over Mix the Batter
Overmixing can result in a tough cake. Mix until everything is just combined then stop immediately.
4. Use High-Quality Chocolate
The quality of the chocolate used in this recipe will make or break the ganache. Use dark chocolate made from cocoa butter instead of vegetable oil for a rich and creamy ganache.
5. Use Heavy Cream at Room Temperature
Using heavy cream at room temperature ensures that it can be easily incorporated into the melted chocolate for smooth ganache.
6. Let Ganache Cool Before Assembling Cake
Allow the ganache to cool slightly before assembling the cake; otherwise, it may melt the frosting on contact.
7. Serve Slices at Room Temperature
Remove slices of cake from the refrigerator about 30 minutes before serving; this allows it to come back to room temperature and maximize its flavor.
By following these tips for making this tasty chocolate coffee cake with dark chocolate ganache, you are sure to impress your friends and family with a moist, delicious, and professional-looking treat.
FAQ
Let’s take a moment to dive into some frequently asked questions related to this delicious chocolate coffee cake with dark chocolate ganache recipe. This section aims to answer any doubts or concerns you may have about the recipe, the ingredients, or even some variations and substitutions you could try. Keep on reading to find out more and make sure that your next coffee cake bake is a success!
Can you use dark chocolate to make ganache?
When it comes to making delectable chocolate treats, you can whip up a heavenly cocoa blend called chocolate ganache. This luscious creation comprises solely of cream and your choice of chocolate – whether it be dark, milk or white. You can utilize chocolate ganache as a frosting, glaze, filling, dipping sauce or even as a standalone dessert!
Does dark chocolate ganache harden?
If you want to increase the thickness of your chocolate ganache, there are a couple of ways to do it. One way is to let it cool down to room temperature or chill it in the fridge. As it cools, the ganache will naturally harden and become thicker. Another way is to add more chocolate, which will give it a richer and creamier consistency.
How do you take the bitterness out of dark chocolate ganache?
One way to lessen the bitterness of dark chocolate is to incorporate cocoa butter into the percentage equation. The taste profile of dark chocolate can be altered by manipulating the ratio of cocoa solids and cocoa butter. Another solution is to blend white chocolate with your dark chocolate concoction.
What are the three types of ganache?
When it comes to ganache, there are three primary categories: dark chocolate, milk chocolate, and white chocolate. The key factor that sets dark and milk chocolate ganache apart is the type of chocolate that is utilized in their creation.
Bottom Line
In conclusion, this chocolate coffee cake with dark chocolate ganache recipe is a must-try for any coffee and chocolate lover out there. With the perfect combination of rich, moist cake and decadent dark chocolate ganache, this cake will surely impress your guests and satisfy your cravings.
From the ingredient list to the step-by-step instructions, everything is straightforward and easy to follow. You don’t have to be an experienced baker to create a show-stopping dessert that will make your taste buds sing.
Moreover, this recipe provides several variations and substitutions that can inspire you to be creative in the kitchen. Whether you want to add cardamom or espresso powder, substitute milk chocolate with white chocolate, or use mascarpone instead of sour cream, there are endless possibilities for you to experiment with.
Lastly, this cake is versatile and suitable for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or just want to indulge in a treat for yourself or your loved ones, this cake fits the bill.
So why not give it a try? I guarantee you won’t regret it. Bake this cake with confidence, embrace your creativity, and share it with those who matter most to you. With this chocolate coffee cake recipe in your repertoire, you’ll become the star baker everyone admires.
Chocolate Coffee Cake With Dark Chocolate Ganache Recipe
Ingredients
For the classic chocolate cake
- 3/4 cup dark unsweetened cocoa powder
- 2/3 cup sour cream
- 2 2/3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, cut into 1 inch cubes, softened
- 1/2 cup vegetable shortening
- 1 1/2 cups sugar
- 1 cup firmly packed dark brown sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
For the coffee buttercream
- 1 1/2 cups granulated sugar
- 1/3 cup all purpose flour
- 1 1/2 cups whole milk
- 1/3 cup heavy cream
- 1 1/2 cups three sticks unsalted butter, soft but cool, cut into small pieces
- 1 teaspoon pure vanilla extract
- 3 tablespoons coffee extract
For the chocolate glaze
- unsalted butter, softened and cut into 1/2 inch pieces
- 1 tablespoon light corn syrup
Assembly
- 10 -12 chocolate covered espresso beans
Instructions
- Preheat oven to 325 degrees F. Butter three 8 inch round cake pans, line them with parchment paper, and butter the parchment, Dust the parchment with flour and knock out excess flour.
- In medium bowl, mix the cocoa powder and sour cream with 1 1/4 cups hot water and set aside to cool.
- In a large bowl, sift the flour, baking soda, baking powder, and salt together and set aside.
- Using a standing mixer fitted with a paddle attachment, beat the butter and shortening together on medium speed until light and fluffy, about 5 minutes – the mixture will appear to string or ribbon throughout the bowl. Add the sugars and beat on medium speed until light and fluffy, about 5 more minutes. Add the eggs, one at a time, mixing about 10 to 15 seconds after each addittion until the egg is incorporated into the mixture. Then turn the mixer to low, add the vanilla, and beat until incorporated. Scrape down the sides of the bowl and mix again for 30 seconds.
- Beginning with the dry ingredients, add the dry mixture and the cocoa mixture to the mixer bowl in three alternating parts, ending with the dry. Divide the batter amond the prepared pans. Use an offset spatula to level the batter. Bake the cakes for 35-40 minutes, rorating the pans halfway through the baking time, until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and cool for 30 to 45 minutes. Turn the cakes out onto the rack and let them cool completely. Remove the parchment.
- Make the coffee buttercream: In a medium, heavy bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.
- Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool (this takes about 7-9 minutes; however, you can speed up the process by pressing bags of frozen berries or frozen corn around the sides and bottom of the mixing bowl). Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium high and beat until the frosting is light and fluffy, about another 1-2 minutes.
- Add the vanilla and coffee extracts and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
- To assemble the cake: Place one cake layer on a serving platter. Trim the top to create a flat surface, and evenly spread about 1 1/4 cups frosting on top. Add the next layer, trim and frost it, then add the third layer. Spread a very thin layer of frosting over the sides and top of the cake and put it in the refrigerator for about 15 minutes to firm up. (This is known as the crumb coating and will help you keep loose cake crumbs under control when you frost the outside of the cake.) Spread the sides and top of the cake with the remaining frosting. Refrigerate it for 15 minutes to firm it up.
- Make the chocolate glaze: Place the butter, chocolate, and corn syrup in the top of a double boiler. Using a rubber spatula, stir the mixture until the chocolate and butter are completely melted and smooth.
- Remove the pan from the heat and stir the glaze to release excess heat. Drizzle glaze over the cake. Refrigerate the cake about 15 minutes to set the glaze before serving.
- Glaze the cake: Line a rimmed baking sheet with parchment paper. Place your cake on a wire rack over the baking sheet. Slowly pour about 3/4 of a cup of the glaze over the cake. Use a small offset spatula to smooth it out to the edges. Place the cake in the refrigerator for 5 minutes to set the glaze. Remove from the refrigerator and slowly pour the rest of the glaze over the cake. It should run down the sides in thick streams. You should be able to control the size and length of the streams by the pour. Feel free to experiment, and have no fear n plaing around. This is the fun part, and there is no right or wrong way. Garnish with chocolate covered espresso beans. Chill the entire cake for approximately 20 minutes, or until glaze is set, then transfer to a cake plate. Serve at room temperature.
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