Ultimate Chocolate Coffee Cake Recipe – Easy Ganache Drip

Last Updated on 6 months ago by Neha Deshmukh

Ultimate Chocolate Coffee Cake Recipe – Easy Ganache Drip

Hey everyone! If you’re anything like me, a good slice of chocolate cake can solve almost any problem. And this isn’t just any chocolate cake – it’s a deeply flavorful, moist Chocolate Coffee Cake with a gorgeous, easy ganache drip. I first made this for my sister’s birthday, and it was an instant hit! It’s become a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This cake is seriously special. The coffee enhances the chocolate flavor beautifully, making it richer and more complex. Plus, the ganache drip isn’t as intimidating as it looks – I promise! It’s perfect for birthdays, celebrations, or just a cozy weekend treat. It serves about 10 people, and takes around 35 minutes to bake, with 15 minutes prep time. It’s a medium difficulty recipe, but totally achievable!

Ingredients

Here’s what you’ll need to create this chocolatey masterpiece:

• 1 ¾ cups maida (all-purpose flour)
• 1 ¾ cups sugar
• ¾ cup cocoa powder
• 1 ½ tsp baking soda
• 1 ½ tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 2 ½ tbsp instant coffee powder (Nescafe)
• 1 cup hot boiling water
• 200 ml fresh cream (for ganache)
• 400 gms dark chocolate (grated)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Maida (All-Purpose Flour) – Choosing the Right Type

Using good quality maida is key for a tender crumb. I usually go for a standard all-purpose flour. Don’t use self-raising flour, as we’re adding baking soda and powder separately.

Cocoa Powder – Dutch-Processed vs. Natural

You can use either Dutch-processed or natural cocoa powder for this recipe. Dutch-processed will give a darker, milder flavor, while natural cocoa powder will be a bit brighter and more acidic. I personally prefer Dutch-processed for this cake.

Baking Soda & Baking Powder – Understanding the Difference

These are both leavening agents, but they work differently! Baking soda needs an acid (like buttermilk) to activate, while baking powder is self-contained. Using both ensures a lovely, light, and fluffy cake.

Buttermilk – Substitutes and Benefits

Buttermilk adds a lovely tang and helps create a super moist cake. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes.

Coffee Powder – Brand Recommendations & Flavor Impact

I usually use Nescafe instant coffee powder, but any brand you like will work. The coffee doesn’t make the cake taste strongly of coffee, it just deepens the chocolate flavor. It’s magic, really!

Dark Chocolate – Percentage & Quality Considerations

For the ganache, I recommend using dark chocolate with at least 50% cocoa solids. The higher the percentage, the more intense the chocolate flavor. Don’t skimp on quality here – it really makes a difference!

Fresh Cream – Fat Content for Ganache

Use fresh cream with a fat content of at least 30% for the ganache. This will help it set nicely and have a beautiful, glossy finish.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 176°C (350°F). Grease and line two 9″ round cake pans with parchment paper. This prevents sticking and makes removing the cakes a breeze.
2. In a large bowl, sift together the maida, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting ensures everything is evenly distributed and prevents lumps.
3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Make sure everything is well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don’t overmix! Overmixing develops the gluten and can result in a tough cake.
5. Dissolve the coffee powder in the hot boiling water. Carefully add the coffee mixture to the batter and mix until just combined. The batter will be quite thin – that’s okay!
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
8. Let the cakes cool in the pans for 30 minutes before transferring them to a wire rack to cool completely.

Now for the ganache!

1. Heat the fresh cream in a saucepan until it just starts to simmer.
2. Pour the hot cream over the grated dark chocolate in a heatproof bowl. Let it sit for 3 minutes to allow the chocolate to melt.
3. Gently stir until the chocolate is completely melted and the ganache is smooth and glossy.

Finally, assemble the cake!

1. Level the tops of the cooled cakes with a knife.
2. Spread a generous layer of ganache on one cake layer, then carefully stack the second layer on top.
3. Cover the entire cake with the remaining ganache.
4. For the drip effect, thin out a small amount of ganache with a teaspoon of warm cream. Pour it over the cooled cake, allowing it to drip down the sides.
5. Garnish with chocolate shards or curls, if desired.

Expert Tips

• Room Temperature Ingredients: Using room temperature ingredients helps them emulsify better, resulting in a smoother batter.
• Don’t Overbake: Overbaking will dry out the cake. Start checking for doneness at 35 minutes.
• Cool Completely: Make sure the cakes are completely cool before frosting, or the ganache will melt.

Variations

This recipe is a great base for experimentation!

Vegan Chocolate Coffee Cake

My friend Priya is vegan, and she adapted this recipe beautifully! Substitute the buttermilk with plant-based yogurt, the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and ensure your chocolate is vegan-friendly.

Gluten-Free Chocolate Coffee Cake

For a gluten-free version, use a good quality gluten-free all-purpose flour blend. You might need to add a little extra liquid, as gluten-free flours can be drier.

Adjusting Spice Levels (Coffee Intensity)

If you want a stronger coffee flavor, add an extra tablespoon of coffee powder. Or, for a milder flavor, reduce it to 2 tablespoons.

Festival Adaptations (Christmas, Diwali)

During Christmas, I love adding a sprinkle of crushed candy canes on top of the ganache. For Diwali, a dusting of edible gold glitter adds a festive touch!

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 the best way to ensure a moist chocolate coffee cake?

Don’t overbake it! And the buttermilk really helps keep it moist.

Can I make this cake ahead of time?

Yes! You can bake the cakes a day ahead and store them tightly wrapped at room temperature. Frost with the ganache just before serving.

Can I use a different type of coffee?

You can, but instant coffee powder works best for dissolving evenly into the batter.

How do I prevent the ganache from being too thick or too thin?

If it’s too thick, add a teaspoon of warm cream at a time until it reaches the desired consistency. If it’s too thin, let it cool for a few minutes to thicken up.

What can I substitute for buttermilk in this recipe?

As mentioned earlier, 1 tablespoon of lemon juice or vinegar added to 1 cup of milk works great!

Is it possible to make cupcakes instead of a cake?

Absolutely! Line a cupcake tin with liners and fill each liner about ¾ full. Bake for 18-20 minutes.

Enjoy baking (and eating!) this delicious Chocolate Coffee Cake. Let me know how it turns out in the comments below!