Happy Easter 🐣
Here is a delicious and easy to make chocolate and coffee cake recipe which certainly ticks all the boxes when you need a rich, moist and light chocolate sponge cake. I’ve made this cake for a family Easter gathering, but it would be perfect as a birthday cake too. And don’t worry about the coffee being too overpowering, the coffee actually intensifies the chocolateyness (sorry, I made up a word) of this cake as well as making the sponge very dark.
- 1 3/4 cups (220g) plain flour
- 2 cups (500g) white sugar
- 3/4 cup unsweetened cocoa powder
- 2 tspn bicarb soda
- 1 tspn baking powder
- 1 tspn salt
- 2 eggs
- 1 cup strong black coffee
- 1 cup (250ml) buttermilk
- 360g good quality dark chocolate
- 1/2 cup cream
- 1 bag of Cadbury’s mini eggs (optional)
Preheat your oven to 180c/350f. Grease and line two 20 cm/8 inch cake tins.
In a large mixing bowl, add together all the dry ingredients. Mix together and then add the wet ingredients. Stir thoroughly for a couple of minutes with a mixer. This mix will be very runny, but don’t worry it will bake perfectly. Though, if you are using a springform cake tin with a loose base, you might want to place a baking tray underneath in case there are any leaks.
Note: if you don’t want to buy buttermilk to use only one cup for this recipe, you can add a teaspoon of white vinegar to a cup of normal milk to sour it instead. The buttermilk does a great job in offsetting the sweetness of this recipe.
Bake for 40 – 50 minutes, or when a skewer comes out clean. Let it cool in the tins before transferring the cake layers to a wire rack.
For the ganache, place the dark chocolate and cream in a microwave safe bowl. Blitz in the microwave for 30 seconds. Stir thoroughly and blitz it again for another 30 seconds. Stir again and leave it to cool and thicken in the fridge for half an hour.
To decorate the cake, spread one-third of the ganache on the bottom layer. Place the second cake layer on top and spread on the remaining ganache. I like to make it go over the edges a little bit to make a slightly drippy cake. Place the Cadbury mini eggs (or anything else you like) on top to make it look pretty.
Serves 10 to 12. Store the cake in an air tight container in the fridge, but remember to remove the cake for at least one hour before slicing for the ganache to soften.