Eggless Chocolate Coffee Cake
- 1+1/4 cup all purpose flour
- 1/4 cup Cocoa powder
- 1+1/4 Cup Sugar (powdered)
- 1 tsp Baking powder
- 1/2 tsp Baking Soda
- 3 tsp Instant coffee powder
- 3/4 cup yoghurt
- 1/2 cup Olive oil
- 3 tbsp Milk
- 1 tsp Vanilla Essence
Preheat oven to 180 Degrees Celsius. Grease a round cake pan, flour it lightly and keep it ready.
Sift flour, baking soda, baking powder, cocoa powder, coffee powder together and keep it ready.
In another bowl whisk together yogurt and powdered sugar. Now add vegetable oil, milk, vanilla essence and mix it well.
Add the flour mixture to the wet ingredients and fold gently till a batter of dropping consistency is formed.
Pour the batter into the 8 inch cake pan and bake at same temperature for 40 minutes or till a tooth-pick inserted comes out clean.
Take the pan out of the oven and once cooled down completely invert on to a plate and let it cool down completely.
Now lets prepare the Chocolate Ganache. You can start the preparations when your cake is in the oven.
Chocolate Ganache Recipe
- 1+1/3 cup Semi-sweet Chocolate chips
- 1 cup Heavy whipping cream
Keep chocolate chips ready in a mixing bowl.
Add heavy cream in a pan and simmer on the stove top. Keep stirring occasionally. Just as soon as you see a simmer (bubble), remove from heat and pour all over chocolate chips to make sure all chips are covered.
Cover the bowl with a lid to trap the heat and let it sit for 5 minutes. Do not mix.
Remove lid and whisk the chocolate chips starting from the center and working outward until smooth. It will turn into velvety ganache.
Once it’s velvety, let it sit uncovered at room temperature for about 10-15 minutes before pouring it over your cake. Leave the coated cake at room temperature for an hour before cutting it or refrigerating.
- Ganache was perfect for glazing the entire surface of the cake. It should coat a spoon nicely when ready for cake coverage.
- Only coat the cake when it completely cools down.
- Keep in mind that the longer ganache sits, the thicker it will be and more of a frosting it becomes. Then you can use it for cupcakes and cookies.
- Always use appropriate cake pan and the batter should only fill half the pan. I halved the recipe and baked a smaller cake.