This Chocolate Coffee Bundt Cake is moist and soft and incredibly delicious. With a good kick of coffee flavour, and inside studded with chocolate chips and rich chocolate ganache on the outside, this easy coffee cake is the perfect morning tea pick me up.
For best results, always weigh ingredients where a weight is provided
Instructions
Dissolve the coffee granules in 2 tablespoons of boiling water and set aside.
Grease the bundt tin using butter that's only just melted and using a pastry brush to brush it on. Make sure to get into all the grooves. Flour the bundt tin all over and tap out the excess.
Preheat oven to 180C / 350F / 160C fan forced.
Whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl or the bowl of a stand mixer with paddle attachment, beat together butter, oil and sugar until lightened and fluffy.
Add the eggs two at a time, beating each time until combined. Scrape the sides of the bowl a few times throughout.
Add the vanilla and beat through.
Add one third of the flour mixture, folding it in with a spatula, careful not to over mix.
Add half the yoghurt and fold through. Fold in half the remaining flour.
Add the remaining yoghurt and coffee and fold through.
Finally, fold in the last of the flour along with the chocolate chips until just combined.
Tip the thick batter into the prepared bundt tin and gently level it out.
Bake 40-50 minutes or until a toothpick comes out with just a crumb or two attached - you'll have to try to miss the chocolate chips.
Let the cake cool until the tin is cool for 10-15 minutes, then turn out onto a wire rack to cool completely.
Place the finely chopped chocolate in a bowl. Heat the cream in saucepan over medium heat, swirling from time to time, until it starts to bubble and is steaming.
Pour the cream over the chocolate and give the bowl a gentle shake to settle the chocolate under the cream. Let it sit for 3 minutes before stirring to a smooth, glossy ganache.
Place the cake on the serving plate, then pour the ganache all over.
Notes
Be careful not to overmix the batter. Just fold it together gently to combine.
I use a standard Australian 20ml tablespoon (= 4 teaspoons)
For best results, always weigh ingredients like flour and sugar. If you don't have kitchen scales (they're super cheap) make sure to spoon the flour into a measure then level with the back of a knife.
All ovens vary - start checking for doneness 5-10 minutes before the recipe suggests.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.