This coffee cake is a rich coffee infused sponge with a coffee flavored dark chocolate ganache topping. Coffee cake with coffee chocolate ganache is an absolutely delicious soft, moist and easy to make cake. Every bite is bursting with flavour, a lovely decadent cake perfect to serve as a dessert and goes perfect with a hot cup of coffee too.
Today I’m back with another simple, easy and quick cake recipe – coffee cake topped with coffee datk chocolate ganache. A super soft and easy coffee cake topped with coffee chocolate ganache. The coffee chocolate ganache here is creamy, silky and so much flavor. This coffee cake with coffee chocolate ganache is worth baking for sure. I hope you love it as much as we do!
The recipe is a simple eggless sponge with basic ingredients such as flour, leavening agents, sugar, oil and milk. The chocolate ganache is a two ingredient ganache – chocolate and cream. Then we infuse coffee flavor into the cake and the chocolate ganache and there you have a coffee-flavored cake packed with full of flavor.
Don’t have an oven or microwave? No worries!! Here is an absolutely easy, simple and quick coffee cake recipe made without an oven or microwave. This delicious coffee cake is bake in a pan over gas top. You can also use heavy bottom kadai or wok or pressure cooker.
This eggless coffee cake without oven is so simple to make and packed with flavor. The aroma that filled the house while baking this cake is really out of this world!
Coffee and chocolate is one such flavor combinations that feel like a match made in heaven. It’s amazing how the two flavors complement each other and bring out the best taste. This coffee cake topped with chocolate ganache is going to be loved by everyone who takes a bite. It is unbelievably soft, moist, and decadent.
One of the reasons I love this coffee cake recipe is that both the sponge and the ganache are absolutely jam-packed with coffee flavor. If you’re a coffee lover you need to try this one!
Do try this delectable coffee cake, I am sure you will love it and make it over again. This moist coffee cake is perfect with a hot cup of tea or coffee, and even a perfect after meal dessert. Make it for your family, friends and get-togethers. i bet they will enjoy a slice I’m sure!
INGREDIENTS FOR COFFEE CAKE WITH COFFEE CHOCOLATE GANACHE
This section explains what all ingredients is used in making the eggless coffee cake, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.
● FLOUR – Whole wheat flour (atta) is used for more healthier version instead of all purpose flour (maida). The cake turned out moist and soft. You can’t find the taste of atta in this cake.
● MILK POWDER – To enhance the taste and texture.
● LEAVENING AGENTS – Both baking powder and baking soda is used in this recipe to give a perfect amount of lift to the cake. Also the reaction of baking soda and vinegar allows the cake a perfect rise and turn out a soft, spongy and moist cake.
● SALT – To enhance the overall flavor and helps to balance out the sweetness
● MILK – The recipe uses whole milk. Recommend to use whole milk for extra richness and taste.
● SUGAR – The recipe uses cane sugar making the cake a healthier version. It adds a beautiful colour and flavor to the cake.
● OIL – Sunflower oil is used here. The oil adds moisture to the cake and makes the cake soft and moist. If you’d like to add a buttery taste, swap the oil with butter or half the oil for butter, it works like magic!
● COFFEE POWDER – Instant coffee powder is in the recipe.
● ESSENCE – Vanilla essence is used here. It adds a nice vanilla flavor to this cake.
● VINEGAR – Regular white vinegar is used here.
FOR FROSTING:
● CHOCOLATE GANACHE – I have used my two ingredients chocolate ganache – dark chocolate and cream. You can find a detailed blog post on chocolate ganache here.
● COFFEE POWDER – Instant coffee powder is added to give the chocolate ganache a coffee flavor.
● WATER – A dash of water is used to dilute the coffee and make a coffee decoction.
INGREDIENT SUBSTITUTION
● Use all purpose flour instead of whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.
● Cane sugar can be substituted with brown sugar or jaggery or granulated sugar.
● You can use butter instead of oil.
● You can swap the milk powder with condensed milk.
● You can use 1 large egg or 2 small eggs if you want to make it with egg. Simply skip the baking soda and vinegar.
● You can use lemon juice instead of vinegar.
HOW TO MAKE COFFEE CAKE WITH COFFEE CHOCOLATE GANACHE
This section shows how to make coffee cake, with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements and instructions, see the recipe card below.
I made a simple recipe video of this decadent coffee cake with coffee chocolate ganache recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
COFFEE CAKE WITH COFFEE CHOCOLATE GANACHE VIDEO TUTORIAL
Here’s a step by step pictorial instructions to make coffee cake without oven:
Preheat The Pan:
Place the pan over the gas top. Place a stand or a separator for the cake pan on the bottom so that the cake pan does not directly touch the bottom of the pan.
Preheat the pan on medium flame for 10 minutes.
(If you are using pressure cooker remove the gasket and whistle from the cooker cover).
Prepare The Cake Tin:
I have used 6 inches baking tin. Grease the tin with oil or butter. Line with parchment paper at the bottom. Or simply dust it with flour.
Prepare The Cake Batter:
In a mixing bowl add in the milk, cane sugar, instant coffee, oil and vanilla essence.
Mix well to combine together. Whisk it for about a minute using a wired hand whisk.
Place a sieve over the mixing bowl. Add in the flour, milk powder, baking powder, baking soda and salt. Sift them together.
Gently fold to make a lumps free batter. Add in the vinegar and give a quick mix.
Pour the batter onto the prepared cake pan. Tap the cake pan to release any air bubbles trapped inside.
Bake The Cake:
Carefully place the cake pan onto the preheated pan. Cover it and bake on a low-medium flame but not simmer for 40 minutes. Start checking from 40 minutes onwards. A tooth pick inserted should come out clean.
Turn off the heat. Carefully take out the cake pan and allow to stand for 5-10 minutes.
Demould the cake and allow to cool down completely.
Frosting:
In a small bowl add in the instant coffee and water. Mix well and allow coffee to dissolve completely.
Take the room temperature chocolate ganache. Add in the coffee decoction. Mix well. Your chocolate coffee ganache is ready.
Once the cake has cool down completely pour the ganache. Spread all over and cover the cake with the ganache.
Allow to set in the refrigerator for few minutes. Cut and serve.
NOTES:
● For the flour, you may substitute whole wheat flour with the same amount of all purpose flour or 50-50 % of both.
● For the oil, I’ve used sunflower oil. You can use any flavorless or neutral tasting oil instead of sunflower oil.
● You may swap the oil with 100 gms butter.
● You may swap the cane sugar with brown sugar or jaggery or simply use regular sugar.
● You can also add 2-3 tablespoon cocoa powder to make a chocolate coffee sponge.
● To make the cake wih egg, you may use 2 small eggs or 1 large egg. Skip the vinegar and baking soda if using egg.
● All ingredients should be at room temperature.
● Sieve the flour or dry ingredients, this helps in getting a nice texture to the cake.
● If you want to bake in an oven, preheat the oven to 180° C for 10 minutes. Bake at the same temperature with both rods for 30 minutes or until a toothpick inserted comes out clean.
● Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
RECIPE CARD
Coffee Cake Without Oven
Equipment
- 240 ml measuring cup set
- weighing scale
- Mixing bowl
- Spatula
- wired hand whisk
- 6 inches × 3 inches round cake pan
Ingredients
- 1 cup whole wheat flour (128 grams)
- 3 tablespoon milk powder (20 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup whole milk (180 ml)
- ½ cup cane sugar (100 grams)
- ¼ cup oil (60 ml)
- 1 tablespoon instant coffee powder
- 1 teaspoon vanilla essence (5 ml)
- 2 teaspoon vinegar (10 ml)
For Frosting Topping:
- ⅔ cup chocolate ganache (check recipe link in notes below)
- 2 teaspoon instant coffee powder
- 1 teaspoon water (5 ml)
- Few sprinkles (optional)
Instructions
Preheat The Pan:
- Place the pan over the gas top. Place a stand or a separator for the cake pan on the bottom so that the cake pan does not directly touch the bottom of the pan.
- Preheat the pan on medium flame for 10 minutes.
- If you are using pressure cooker remove the gasket and whistle from the cooker cover.
Prepare The Cake Pan:
- have used 6 inches baking tin. Grease the tin with oil or butter. Line with parchment paper at the bottom. Or simply dust it with flour.
Prepare The Cake Batter:
- In a mixing bowl add in the milk, cane sugar, instant coffee, oil and vanilla essence.
- Mix well to combine together. Whisk it for about a minute using a wired hand whisk.
- Place a sieve over the mixing bowl. Add in the flour, milk powder, baking powder, baking soda and salt. Sift them together.
- Gently fold to make a lumps free batter. Add in the vinegar and give a quick mix.
- Pour the batter onto the prepared cake pan. Tap the cake pan to release any air bubbles trapped inside.
Bake The Cake:
- Carefully place the cake pan onto the preheated pan.
- Cover it and bake on a low-medium flame but not simmer for 36 to 40 minutes. Start checking from 35 minutes onwards. A tooth pick inserted should come out clean.
- Turn off the heat. Carefully take out the cake pan and allow to stand for 5-10 minutes.
- Demould the cake and allow to cool down completely.
Frosting :
- In a small bowl add in the instant coffee and water. Mix well and allow coffee to dissolve completely.
- Take the room temperature chocolate ganache. Add in the coffee decoction. Mix well. Your chocolate coffee ganache is ready.
- Once the cake has cool down completely pour the ganache. Spread all over and cover the cake with the ganache.
- Allow to set in the refrigerator for few minutes. Cut and serve.
Video
Notes
- Chocolate Ganache recipe
-
For the flour, you may substitute whole wheat flour with the same amount of all purpose flour or 50-50 % of both.
-
For the oil, I’ve used sunflower oil. You can use any flavorless or neutral tasting oil instead of sunflower oil.
-
You may swap the oil with 100 gms butter.
-
You may swap the cane sugar with brown sugar or jaggery or simply use regular sugar.
-
You can also add 2-3 tablespoon cocoa powder to make a chocolate coffee sponge.
-
To make the cake wih egg, you may use 2 small eggs or 1 large egg. Skip the vinegar and baking soda if using egg.
-
All ingredients should be at room temperature.
-
Sieve the flour or dry ingredients, this helps in getting a nice texture to the cake.
-
If you want to bake in an oven, preheat the oven to 180° C for 10 minutes. Bake at the same temperature with both rods for 30 minutes or until a toothpick inserted comes out clean.
-
Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
HOW TO BAKE THIS COFFEE CAKE IN OVEN OR MICROWAVE CONVECTION?
You can easily bake this coffee cake in an oven. Preheat the oven to 180° C for 10 minutes. Bake the cake at preheated oven at 180° C for 30-35 minutes with both the rods on. A toothpick inserted should come out clean.
HOW TO PUT COFFEE IN A CAKE?
The simplest way to incorporate coffee flavor in cakes and desserts is to use instant coffee just as we have done in this recipe.
WHAT CAN I USE INSTEAD OF INSTANT COFFEE?
You may use a finely ground espresso. Make sure it is very fine ground, so that the grains don’t create a crunchy grainy texture in the cake OR you can also used brewed coffee or filter coffee. Make strong freshly brewed coffee but be carefull on the liquid quantity.
WHAT’S THE BEST WAY TO STORE MY COFFEE CAKE?
This coffee cake can be stored in an airtight container for 4-5 days in the refrigerator. Before serving allow it to come up to room temperature and then serve.
This cake can be freezed either just the coffee sponge or along with the ganache topping. To freeze the coffee sponge cake, wait for it to cool and then wrap the cake in clingfilm or store it in an airtight container before freezing. Defrost it thoroughly before decorating.
The coffee cake with ganache topping cake can also be freezed in the same way. First simply refrigerate the cake for 1-2 hours so that the ganache is set and firm up. Then wrap it in cling film. As the ganache is already firmed and solid, it won’t get smashed. When you want to defrost the cake, remove it from the freezer and remove the clingfilm so it doesn’t stick to the ganache as it thaws.
WHOLE WHEAT CAKE RECIPES YOU’LL LOVE
■ Banana Walnut Cake
■ Banana Nut Bread
■ Whole Wheat Carrot Cake
■ Whole Wheat Chocolate Cake
■ Apple Cinnamon Cake
■ Moist Orange Cake
■ Double Chocolate Coffee Cake
■ Chocolate Vanilla Cake
■ Eggless Chocolate Sponge Cake
■ Chocolate Banana Caramel Cake
■ Banana Chocolate Cake
■ Protein Rich Nut & Seed Cake
■ Chocolate Wine Fruit Cake
■ Chocolate Ganache Cake
■ Christmas Fruit Cake
■ Banana Oats Loaf Cake
■ Muesli Banana Cake
MORE CAKE RECIPES
■ Eggless Lamingtons
■ Gluten Free Vanilla Cake
■ Milk Powder Cake
■ Malai Cake / Cream Cake
■ Berry Jam Cake
■ Dutch Truffle Cake
■ Eggless Pineapple Cake
■ Glazed Orange Bundt Cake
■ Tutti Frutti Cake
■ Mawa Pistachios Cake
■ Custard Powder Cake
■ Ghee Cake / Clarified Butter Cake
Well, if you make this eggless coffee cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
Can I omit milk powder
Yes you can