This Coffee and Chocolate Layer Cake is a sumptuous treat that’s perfect for weekend baking. Featuring a rich coffee-flavored cake and a luxurious chocolate ganache, this dessert is as delicious as it is visually stunning. The best part? It can be made dairy-free, making it a versatile option for all your guests. Every layer of this cake offers a delightful interplay of deep coffee tones and smooth, velvety chocolate, promising a truly indulgent experience.
Why You’ll Love This
- Rich Flavor Profile: The combination of coffee and chocolate creates a decadent and satisfying taste.
- Versatile Dairy-Free Option: Can be made with plant-based cream, catering to a variety of dietary preferences.
- Perfect for Special Occasions: Ideal for celebrating weekends, family gatherings, or just indulging in a baking project.
- Impressive Presentation: The layered look and elegant decoration of cocoa powder and grated dark chocolate make it a showstopper.
Ingredients for Coffee Cake:
- 6 eggs
- 200g sugar (1 cup)
- 70g brown sugar (½ cup)
- Vanilla paste
- 150g oil (¾ cup)
- 325g flour (2½ cups)
- 2 tsp baking powder (6g)
- 1½ tbsp instant coffee (8g)
- 120g water (½ cup)
Ingredients for Chocolate Ganache:
- 200g dark chocolate
- 187ml heavy or plant-based cream (¾ cup)
Ingredients for Cream Topping:
- 250ml heavy or plant-based cream
- 2 tbsp powdered sugar
- 1 tbsp pudding powder
For Decoration:
- Grated dark chocolate
- Cocoa powder
Instructions:
- Prepare the Cake:
- In a mixer with a whisk attachment, beat eggs on medium speed. Gradually add white and brown sugar and whip for about 4 minutes until fluffy.
- Mix in vanilla paste, oil, instant coffee, flour, baking powder, and water until smooth.
- Bake in a 26 cm round pan lined with baking paper at 180°C (356°F) for about 45 minutes or until a toothpick comes out with moist crumbs.
- Let the cake cool completely after baking.
- Prepare the Ganache:
- Combine chocolate and cream in a bowl and melt in the microwave in pulses until fully melted. Transfer to a wide bowl, cover with plastic wrap, and refrigerate for about an hour.
- Assemble the Cake:
- Once cooled, cut the cake horizontally into two equal layers.
- On a serving plate, place one cake layer, spread the ganache, and top with the second layer.
- Refrigerate while preparing the cream topping.
- Prepare the Cream Topping:
- In a mixer with a whisk attachment, whip cream, powdered sugar, and pudding powder until smooth.
- Spread the cream over the top layer of the cake and smooth with a spatula.
- Decorate and Serve:
- Sprinkle with cocoa powder and grated dark chocolate. Enjoy your delicious Coffee and Chocolate Layer Cake!
