Chocolate Coffee Cake with Chocolate Ganache

Ingredients:

For the Cake:

• • 1 1/2 cups all-purpose flour (180g)

• • 1/2 cup cocoa powder (60g)
  • 1 cup sugar (200g)
  • 1/2 teaspoon salt

• • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup oil (108g) – vegetable or canola oil works best

• • 1/2 cup milk (123g) – whole milk preferred for richness
  • 2 teaspoons vanilla extract
  • 2 eggs (or 1/2 cup yogurt as an alternative for a more moist cake)

• 1 cup hot coffee (82g) – enhances the chocolate flavor

For the Chocolate Ganache:

• • 1 cup semi-sweet chocolate (170g) – chopped or chips

• 3/4 cup heavy cream (180g)

Directions:

1. Prepare the Cake Batter:

• • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

• • In a large mixing bowl, sift together the flour, cocoa powder, sugar, salt, baking powder, and baking soda. Sifting helps to remove any lumps and ensures the ingredients are well combined.
  • In a separate bowl, whisk together the oil, milk, vanilla extract, and eggs (or yogurt if using as an alternative). The eggs or yogurt add moisture and richness to the cake.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing, as it can result in a dense cake.

• Slowly pour in the hot coffee while stirring. The coffee should be hot but not boiling. It will thin out the batter, which is normal. The coffee intensifies the chocolate flavor without making the cake taste like coffee.

2. Bake the Cake:

• • Pour the batter into the prepared cake pan, spreading it evenly.

• Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary, so start checking at the 30-minute mark.
• Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

3. Prepare the Chocolate Ganache:

• • While the cake cools, make the ganache. Place the chopped chocolate in a heatproof bowl.
  • Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Be careful not to let it boil.
  • Pour the hot cream over the chocolate and let it sit for a minute to melt the chocolate. Stir until smooth and glossy. If the ganache is too thick, you can add a bit more warm cream to reach your desired consistency.

4. Assemble the Cake:

• • Once the cake is completely cooled, pour the ganache over the top, allowing it to drip down the sides. Use a spatula to spread it evenly if needed.
  • Let the ganache set for about 15 minutes at room temperature before serving. This will give it a smooth, shiny finish.

5. Serve and Enjoy:

• Slice the cake and enjoy it as is, or serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Tips:

• Make-Ahead Option: You can prepare the cake a day in advance. Store it at room temperature, covered tightly with plastic wrap. Add the ganache just before serving.