For 25th and 31st December I made multiple cookies, cakes and food. I will slowly start posting their recipe. How you enjoy it and try it out at home. This is coffee cake with dark chocolate ganache. It was so delicious half was eaten as soon as I set it aside to set.
Happy new year!

Preparation time: 20 min

Cooking time: 30 min

Temperature: 190 degree C

Serves: 4-6 people (half kg cake)

Ingredients:

Dry ingredients:

100 g – Refined flour (maida)
85 g – Powdered sugar
1 tsp – Baking powder
1 1/2 tbsp – Coffee powder
1/4 cup – Cocoa powder

Wet ingredients:

75 g – Butter (room temperature)
2 – Eggs (large)
2 tsp – Vanilla essence

For ganache:

2/3 cup – Fresh cream
250 g – Cooking dark chocolate (morde –  brand I use)

For Cake:

30 ml – Irish Whisky
2/3 cup – Almond flakes

Method:

In a dry bowl, sieve (chan na)  flour, baking powder, cocoa powder and coffee powder. Mix well and keep it aside. Measure sugar separately. Keep sugar aside for later use.
In a large mixing bowl add only egg whites. Keep the egg yolk aside. Add butter. Whisk with electric mixer. Whisk until it is fluffy. Now add egg yolk, powdered sugar and vanilla essence. Whisk again until it is mixed well. The mixer should be fluffy and sugar mixed well.
Set your oven at 190 degree and pre heat for 5-10 min. Grease your cake mold with butter.
Add the flour mixer in the egg mixer little by little. mix well so there is no lumps. Put it in the cake mold. Put in the oven and bake for 30 min.
Remove from oven. Let it cool in the mold. Remove and let it cool more.

For ganache:
While the cake is getting done, put fresh cream in a pan. Put it over the flame and let it heat. Cut the chocolate in small chunks. Once the cream comes to a boil, take it off the flame. Add chocolate in it. Whisk until smooth shiny mixture is ready. Let it cool.

For cake:
Cut almonds straight and thin. Dry roast it (or get almond flakes ready – made from market).
Cut a thin layer from top of the cake. Crumble it. Now cut horizontally from middle. So you have two layer. Put 30 ml of Irish whiskey using spoon on both layer. Keep aside for more 5 min so the cake sponge absorbs the liquid.
Spread the ganache on the cake. put the top layer and cover in ganache. Sprinkle cake crumble on top and put almond flakes on side.
Serve.

Happy munching!

Like if you have tried this recipe or would love to try it out.