Hello dear Hive friends, I wish you a nice Sunday!
Are you on the coffee team or the hot chocolate team? Personally, I almost never drink coffee. I have a big cup of hot chocolate with soy milk in the morning. However, I love the aroma of coffee in desserts. Today's recipe combines the best of both worlds: Addictive bittersweet and delicately sweet chocolate ganache with layers of irresistible chocolate coffee cake in between.
And I can promise: The cake tastes just as tempting as it looks!
A very chocolaty cake made of chocolate bases, light and dark chocolate ganache, chocolate decoration. The chocolate is everywhere: in the dough, in the cream, around it and on top. Very tasty, with a hint of coffee and of course very chocolaty.
The ganache and chocolate cake can be prepared the day before. Leave the cooled chocolate cake wrapped in cling film at room temperature. Store the ganache in the refrigerator.
Ingredients:
Mocha Cake
I am using 6-inch round pan to get 4 slices of sheet
- 240 ml Soja milk
- 2 tsp instant coffee
- 1 tbsp white vinegar
- 220 g cake flour
- 1¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 20 g cocoa powder
- 150 g fine sugar
- 112 g Butter flavored oil
- 1 tsp vanilla extract
Mocha Syrup
- 3 tbsp Sojamilk, hot
- 2 tbsp fine sugar
- 2 tsp instant coffee
White Chocolate Ganache
- 200 g white chocolate vegan
- 75 g vegan whipped cream, hot
Dark Chocolate Ganache
- 250 g dark chocolate
- 200 g vegan whipping cream, hot
Instructions:
Preheat oven at 180°C
In a small cup/bowl, add 100 ml warm milk and instant coffee. Mix until well dissolved. Set aside.
In another bowl, mix the remaining 140 ml soy milk with the vinegar and set aside.
In a bowl, sift the flour, baking powder, baking soda and salt. Set aside.
.In another large bowl, add the sugars, sour milk, oil and vanilla extract. Mix until well combined.
Add the sifted dry ingredients in few batches. Mix in slowly. Do not over mix.
Add the sifted dry ingredients in few batches. Alternately, add in the coffee & milk mixture. Mix in slowly. Do not over mix.
Pour into a 6-inch prepared pan, greased and lined with parchment paper
Bake in preheated oven at 180°C for about 30-40 minutes.
Cool the cake on cooling rack. Slice the cake into 4 sheets and set aside.
Mocha Syrup
Add all the hot milk, sugar and coffee in a small bowl. Mix until well dissolved. Make sure they are well dissolved. Let it cool completely.
White Chocolate Ganache
- Chop the white chocolate bar into fine pieces to ease the melting and no lumps. Transfer into a bowl.
- Add the hot whipping cream. Make sure all the chocolate submerge into the cream. Let it rest for 5 min.
- After 5 min, mix the chocolate vigorously until all melted and no lumps. If you still find lumps in the mixture, pop it into the microwave for 1 min to break the lumps. The mixture should be smooth and creamy.
- Cover with cling film and refrigerate for at least 1 hour.
Dark Chocolate Ganache (exactly the same way as the white chocolate ganache above).
Beat the dark and the white ganache in a mixer until creamy.
Spread the cake bases with the coffee syrup.
Spread the first cake layer with white ganache, the second layer with dark ganache and the third layer with white ganache. Spread the cake all over with the remaining dark ganache and chill the cake for 1 hour.
Decorate the cake as you like.
If you like chocolate like me, you will love this cake.
