- 1 cups all-purpose flour, plus more for dusting
- 3/4 cup self raising flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1.5 teaspoon baking powder
- a pinch of baking soda
- 1/2 teaspoon salt
- 1/2 cup plain yogurt + 1/2 cup water (or 1 cup buttermilk)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup freshly brewed coffee
For the Chocolate Ganache
- 3/4 cup broken dark chocolate, or semi sweet chocolate chip
- 3-4 tablespoons cream or whole milk
- 1 tablespoon coffee granules
- Toasted walnuts to decorate
Method
Preheat the oven to 350°. Butter a bundt pan. Dust the pans with flour, tapping out any excess.
Whisk the yogurt and water together till well combined.
In the bowl of an electric mixer fitted with a paddle (or with the hand mixer), mix the flours with the sugar, cocoa powder, baking powder & soda and salt at low speed. In a medium bowl, whisk the buttermilk or (yogurt and water) combined with the oil, eggs and vanilla.
Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated. (after the coffee is added, the batter becomes extremely runny, which had m me in doubts; keep faith and move ahead, do not get tempted to add any extra flour. At the end of 30-35 minutes you will have a perfectly baked cake).
Pour the batter into the prepared pan. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cake cool in the pan for 30 minutes, then invert the cake onto a rack to cool completely.
To make the Topping
Combine the chocolate and the cream/milk in a heat resistant bowl and melt the chocolate in the microwave or in a double boiler. Stir in the coffee granules. Drizzle over the cooled cake with a spoon.
Garnish with chopped lightly toasted walnuts.
It was a deliriously good cake, and I am not even a very much cake or dessert person. I don’t get the sweet cravings and am satisfied easily with a small bite of a slice. This cake was not overly sweet. The taste was more on the bittersweet side, I suppose because of the unsweetened cocoa and the coffee. Chocolate and coffee is a classic combination and this cake says it all about the winning combo in taste and flavor.