Dive into the rich and creamy world of this Latte Cake, where the bold flavors of coffee and cocoa blend seamlessly with the smoothness of white chocolate ganache. This dessert is not just a treat; it’s an experience, designed to satisfy your cravings for something uniquely delicious and irresistibly indulgent.
Why You’ll Love This: If you’re a fan of coffee and chocolate, this cake is a match made in heaven. The use of raw cocoa and instant coffee intensifies the flavor, creating a robust base that contrasts beautifully with the sweet, velvety ganache. The texture is perfectly balanced between moist cake and creamy topping, ensuring every forkful is a delight. This recipe is straightforward, making it easy to achieve a professional-quality dessert at home.
Perfect Occasion: This Latte Cake is perfect for coffee breaks, high teas, or any festive occasion that calls for a sophisticated dessert. It’s especially suited for gatherings of friends and family who appreciate a good cup of coffee paired with their sweets. Whether it’s a birthday, an anniversary, or a special holiday, this cake will be the star of the show.
Decoration Tips: Top the cake with swirls of white chocolate ganache and a sprinkle of cocoa powder or finely ground coffee for an elegant finish. For an extra touch of glamour, add chocolate curls or coffee beans. Consider serving each slice with a dollop of whipped cream or a side of vanilla ice cream for those who love extra creaminess.
Ingredients:
- Cake:
- 1 tablespoon raw cocoa
- 1 tablespoon instant coffee
- 4 tablespoons cornstarch
- 3 tablespoons flour
- A pinch of salt
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons powdered milk
- 4 cups milk (1 liter)
- White Chocolate Ganache:
- 1 cup white or milk chocolate
- 1/2 cup heavy cream (or 3 tablespoons milk + 2 tablespoons butter as a substitute)
- Decoration:
- Extra milk chocolate (optional)
- Prepare the Cake Batter:
- In a large mixing bowl, combine the cocoa, instant coffee, cornstarch, flour, and a pinch of salt. Mix in the sugar, vanilla, and powdered milk. Gradually add the milk, whisking constantly to ensure the mixture is smooth and free of lumps.
- Cook the Cake:
- Pour the batter into a large saucepan. Cook over medium heat, stirring continuously, until the mixture thickens and begins to bubble. Pour into a prepared baking dish and smooth the top with a spatula.
- Make the White Chocolate Ganache:
- In a small saucepan, heat the cream (or cream substitute) until hot but not boiling. Remove from heat and add the chocolate, stirring until it’s completely melted and the mixture is smooth.
- Assemble the Cake:
- Once the cake has cooled, pour the ganache over the top and spread evenly.
- Chill and Set:
- Refrigerate the cake for at least 2 hours to allow the ganache to set.
- Decorate and Serve:
- Before serving, sprinkle extra milk chocolate or cocoa powder over the top for a decorative and flavorful finish.
Enjoy this heavenly blend of coffee and chocolate in a cake that promises to elevate your dessert experience to new heights!
