Coffee Cake Without Oven
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.
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
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For the flour, you may substitute whole wheat flour with the same amount of all purpose flour or 50-50 % of both.
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For the oil, I’ve used sunflower oil. You can use any flavorless or neutral tasting oil instead of sunflower oil.
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You may swap the oil with 100 gms butter.
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You may swap the cane sugar with brown sugar or jaggery or simply use regular sugar.
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You can also add 2-3 tablespoon cocoa powder to make a chocolate coffee sponge.
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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.
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All ingredients should be at room temperature.
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Sieve the flour or dry ingredients, this helps in getting a nice texture to the cake.
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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.
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Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.