Coffee Cake With Chocolate Ganache
Coffee Cake With Chocolate Ganache is a mouth-watering breakfast or dessert treat made from scratch. The base of the cake is a moist and fluffy sponge cake infused with coffee flavor, filled with a rich and creamy coffee butter filling, and topped with a decadent chocolate ganache.
The layers of the cake come together to create a harmonious blend of flavors and textures, making it a perfect treat for coffee lovers.
The coffee flavor in the cake and filling gives a subtle yet delicious taste of coffee, while the chocolate ganache adds a rich and chocolatey touch to the cake.
The buttercream is a perfect balance of sweetness and coffee flavor that complements the sponge and the chocolate ganache.
Overall, this recipe is a perfect balance of flavors that will make your taste buds sing.
|Prep time||Cook Time||Rest Time||Total Time|
|20 min||35 min||20 min||75 min|
A Little History Of Coffee Cake With Chocolate Ganache
Coffee cake in general, is believed to have originated in Europe, where it was traditionally served as a sweet accompaniment to coffee. However, the specific combination of coffee sponge cake, coffee butter filling and chocolate ganache is a more recent creation and it’s not clear when and where it first originated.
It’s likely that this recipe is a modern take on traditional coffee cake recipe, with the addition of the coffee butter filling and chocolate ganache, which add more complexity and flavor to the cake.
The recipe may have been
developed by a pastry chef or a home cook experimenting with different flavors and textures to create a unique and delicious treat.
It’s hard to pin down an exact history for this recipe, but its delicious combination of flavors and textures makes it a popular choice among coffee lovers and pastry enthusiasts.
For the coffee cake sponge
For the coffee butter filling
For the chocolate ganache
Preheat the oven
to 180°C (350°F).
Grease and flour two (9 inch) square or round cake pans.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Add the butter and mix until crumbly.
In a separate bowl, beat the eggs, milk, and instant coffee powder dissolved in hot water together.
Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
Divide the batter evenly between the two prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and let cool.
Make the coffee butter filling
In a medium bowl, mix together the butter, vanilla, icing sugar, and coffee powder until smooth and spreadable.
Cut both cake sponge in two, to have 4 sponge layers and spread the filling between the four cooled cake sponge layers.
Leave some of the filling for decorating the top of the cake (optional).
Make the chocolate ganache
In a small saucepan, heat the cream until it just begins to simmer.
Remove from heat and add the chopped chocolate. Stir until the chocolate is fully melted and the mixture is smooth.
Spread the chocolate ganache over the top of the cake. Let it cool and decorate with the remaining coffee butter (optional).
Put in fridge for at list 2 to 4 hours before serving.
Enjoy, Good Appetite!