Labneh Chocolate Cake Recipe – Coffee Cocoa Ganache Delight

Last Updated on 4 months by Neha Deshmukh

Labneh Chocolate Cake Recipe – Coffee Cocoa Ganache Delight

Introduction

Oh, you guys. This Labneh Chocolate Cake… it’s a bit of a revelation, honestly! I stumbled upon labneh a few years ago and have been obsessed ever since. It adds such a lovely tang and moisture to baked goods. This cake, with its rich coffee-cocoa ganache, is seriously decadent but surprisingly not too heavy. It’s become a bit of a go-to when I want to impress, or just treat myself (and who doesn’t love a good self-treat?). Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average chocolate cake. The labneh makes it incredibly moist and tender, while the coffee and cocoa deepen the chocolate flavour beautifully. It’s a little different, a little special, and absolutely delicious. Plus, it’s not overly complicated – perfect for a weekend baking project. It serves 8 and takes about 60 minutes total, with only 5 minutes of prep!

Ingredients

Here’s what you’ll need to create this delightful cake:

• 2 medium eggs
• 0.75 cup (170g) brown sugar
• 170 gm labneh
• 0.25 cup (60ml) sunflower oil
• 1 tbsp vanilla extract
• 0.5 cup (120ml) brewed coffee
• 0.25 cup (30g) cocoa powder
• 1.25 cup (150g) all-purpose flour
• 1 tsp baking soda
• 0.5 tsp baking powder
• 0.25 tsp salt
• 120 gm cream
• 0.33 cup (60g) chocolate chips

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Labneh: A Unique Middle Eastern Ingredient
Labneh is a strained yogurt cheese, popular in Middle Eastern cuisine. It’s thicker and tangier than regular yogurt. Don’t worry if you can’t find it – I’ve included substitution ideas in the FAQs!

Sunflower Oil: A Healthier Baking Option
I love using sunflower oil in baking. It has a neutral flavour and adds a lovely moistness. You can substitute with vegetable oil if you prefer, but sunflower oil is a slightly healthier choice.

Coffee & Cocoa: The Perfect Pairing
The coffee doesn’t make the cake taste like coffee, it just enhances the chocolate flavour. Don’t skip it! Use a good quality cocoa powder for the best results. I prefer Dutch-processed cocoa for a richer, smoother flavour.

All-Purpose Flour Considerations
All-purpose flour works perfectly here. If you’re looking for a gluten-free option, I’ve included a variation below!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 180°C (350°F). Grease and flour an 8-inch round baking pan. This is super important to prevent sticking!
2. In a large mixing bowl, whisk together the eggs, labneh, and brown sugar until everything is smooth and combined.
3. Gradually blend in the sunflower oil and vanilla extract. Don’t rush this step – you want everything nicely emulsified.
4. Stir in the brewed coffee and cocoa powder until fully combined. The batter will start to look beautifully dark and chocolatey.
5. Sift the all-purpose flour, baking soda, baking powder, and salt into the wet ingredients. Gently fold everything together until just combined. Be careful not to overmix! A few streaks of flour are okay.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

Ganache Time!

While the cake cools, let’s make the ganache:

1. Heat the cream until steaming (but don’t let it boil!).
2. Pour the hot cream over the chocolate chips in a bowl. Let it sit for about 5 minutes – this allows the chocolate to melt beautifully.
3. Stir until the mixture is smooth and glossy.
4. Allow the ganache to cool and thicken slightly before spreading it evenly over the cooled cake.

Expert Tips

• Don’t overbake the cake! It’s better to err on the side of slightly underbaked than dry.
• Let the cake cool completely before frosting with the ganache. Otherwise, the ganache will melt right off!
• For a super smooth ganache, use good quality chocolate chips.

Variations

Want to switch things up? Here are a few ideas:

Vegan Labneh Chocolate Cake
Substitute the labneh with a vegan cream cheese alternative. Ensure it’s a thick, tangy variety.

Gluten-Free Labneh Chocolate Cake
Use a 1:1 gluten-free all-purpose flour blend. I recommend one that contains xanthan gum for best results.

Spice Level Adjustment (Adding Chili or Cinnamon)
My friend, Priya, loves adding a pinch of chili powder to the batter for a subtle kick. Or, for a warmer flavour, try adding 1/2 teaspoon of cinnamon.

Festival Adaptations (Adaptations for Diwali or Christmas)
During Diwali, I sometimes sprinkle chopped nuts (pistachios, almonds) on top of the ganache. For Christmas, a dusting of cocoa powder and a few festive sprinkles are lovely!

Serving Suggestions

This cake is delicious on its own, but even better with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of hot coffee or tea is the perfect accompaniment.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

What is Labneh and can I substitute it?
Labneh is a strained yogurt cheese. If you can’t find it, you can make your own by straining plain yogurt through cheesecloth overnight. Alternatively, you can use Greek yogurt, but it will result in a slightly less tangy cake.

Can I use a different type of oil in this recipe?
Yes, you can! Vegetable oil, canola oil, or even melted coconut oil (cooled slightly) will work.

How can I tell if the cake is fully baked?
The toothpick test is your best friend! Insert a toothpick into the center of the cake. If it comes out clean, it’s done. If it comes out with wet batter, bake for a few more minutes and check again.

Can this cake be made ahead of time?
Yes! You can bake the cake a day ahead and store it tightly wrapped at room temperature. Frost with the ganache just before serving.

What’s the best way to store leftover cake with ganache?
Store in an airtight container in the refrigerator. The ganache will firm up when chilled, so let the cake come to room temperature for a few minutes before serving for the best texture.