Chocolate lovers rejoice! We've got the cake recipe your dreams are made of. It's rich, it's moist, and it's slathered with chocolate ganache icing. Oh, and it's made with two bars of NZ's all-time fave, Whittaker's chocolate. On board yet?
If you've got a special occasion coming up (or just some serious chocolate cravings on the rise), this is the perfect decadent dessert to get the party started. The addition of coffee in the cake batter enhances the richness of the cocoa, turning up the tempo on all those moreish chocolate flavours. And did we mention the luxurious ganache? In short, this gorgeous cake is guaranteed to be a people pleaser.
Come one, come all—let's whip up some chocolatey goodness!
for the cake
For the ganache icing
Preheat the oven to 160°C fan bake.
Line a 20 cm (8 inch) cake tin with baking paper.
Sift the flour, sugar, cocoa, baking soda and salt into a large bowl and mix together.
Add the olive oil, vinegar, vanilla and cooled coffee. Using a whisk, gently stir until just combined— do not overmix!
Pour into the cake tin and bake in the oven for about 45 minutes, or until a skewer inserted in the middle of the cake comes out clean.
Cool in the tin for 5 minutes before turning out onto a cooling rack.
Gently melt chocolate and cream together in a metal bowl over a saucepan of simmering water. Stir constantly to form a smooth sauce.
Allow ganache to cool until it’s thickened, and spread it on all sides of the cooled cake. Slice and serve up!
You can double the recipe and divide the batter between two tins. When you come to icing, sandwich the two cakes together with ganache before spreading the remaining ganache all over the top and sides.
Serve with berries and yoghurt for a fresh touch.
Store cake in an airtight container.
Craving a second serving of dessert inspo? Try this heavenly tiramisu recipe next.
Image credit: Whittaker's Chocolate