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Chocolate Coffee Cake

A rich, single-layer chocolate cake with real coffee flavor, topped with a silky coffee ganache.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ½ cup plus 2 tbsp boiling hot water 155 ml
  • 4 tsp instant coffee powder
  • ⅓ cup cocoa powder 30 g
  • 1⅓ cups all-purpose flour 160 g
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt if using unsalted butter
  • 140 g butter room temperature
  • ½ cup brown sugar 105 g
  • ¾ cup caster sugar 140 g
  • 2 large eggs room temperature
  • 1½ tsp vanilla extract
  • ⅓ cup plain thick yoghurt 75 g, room temperature
For the Coffee Ganache
  • 100 g dark chocolate 50–60%, finely chopped
  • ¾ cup whipping cream 190 ml
  • 2 tsp instant coffee powder

Method
 

  1. Preheat the oven to 160°C (320°F). Grease a 9-inch springform or round cake tin.
  2. Dissolve the instant coffee powder in the boiling hot water. Set aside to cool completely.
  3. Sift the cocoa powder, flour, baking powder, baking soda, and salt into a large bowl. Set aside.
  4. In a separate bowl, beat the butter, brown sugar, and caster sugar together until pale and creamy.
  5. Add the eggs and vanilla extract, and beat until well combined.
  6. Add a few tablespoons of the flour mixture into the butter mixture to stabilize it, then beat in the yoghurt until smooth.
  7. Alternately add the remaining flour mixture and the cooled coffee, starting and ending with the flour mixture. Fold gently until smooth.
  8. Pour the batter into the prepared tin. Bake for 1 hour to 1 hour 10 minutes, until a toothpick inserted into the center comes out clean.
  9. Cool completely in the tin at room temperature.
  10. For the ganache, heat the cream and instant coffee powder together until warm and just barely simmering.
  11. Pour the hot cream mixture over the chopped chocolate and let it rest for 1 minute, then stir until smooth and glossy.
  12. Chill the ganache for about 20 minutes, until it thickens to a spreadable, pourable consistency.
  13. Pour the ganache over the cooled cake, smoothing it around the top and sides with an offset spatula.
  14. Let the ganache set at room temperature before slicing.

Notes

  • Store at room temperature in an airtight container for one day, then refrigerate. Keeps well for 5–6 days.
  • Bring refrigerated cake back to room temperature before serving, as butter cakes tend to firm up in the fridge.
  • Cake can be baked as a single layer or sliced in half horizontally for a two-layer presentation with extra ganache in between.
  • Espresso powder can be used in place of instant coffee powder for a similar flavor.