This Chocolate Coffee Cake is as delicious as it looks. And I realized that nothing can go wrong with chocolate and coffee after this gorgeous bake. I have tried this amalgam of chocolate and coffee for the very first time. And it has worked out perfect for me. Rich chocolate cake with a subtle coffee flavor. So yum! With a beautiful aroma that was totally intoxicating. And I served this beautiful Chocolate Coffee cake with a creamy and luscious Chocolate Coffee Ganache, and candied strawberries. The recipe for the Chocolate Coffee Ganache is also given below.
I added coffee to the cake to enhance the taste of chocolate. If you want more coffee flavor, you may add more. This Chocolate Coffee Cake is healthy too. I did not use all purpose flour, refined sugar and butter in this cake. Instead, I have used healthier options for the flour, sweetener and fats. And this makes the cake more interesting and beautiful. I have used wholewheat flour and ragi (finger millet) flour to bake this cake. I had a lot of finger millet grains at home that I had bought some time back. So after the Organics Millet Fair that happened in Bangalore, and all the events that took place surrounding it, I was inspired to make use of my millet too.
So I washed, dried and powdered the finger millet by myself, at home. Initially I used them while making appam and dosa. I just added them into the regular appam and dosa batter. While I added the ragi flour to the appam batter for making appam, for dosa, I soaked the whole ragi grains with raw rice (dosa rice) and whole urad dal with some fenugreek seeds. Both turned out nice and lovely. Appam were nice and crispy at the edges with a soft centre. And dosas came out crispy and paper thin. They are absolutely delicious when served fresh and hot out of the pan. But will harden a bit if kept for long. So I suggest you to make them only when you are ready to eat.
Ok, so now, coming back to our healthy Chocolate Coffee Cake. I have used wholewheat flour and ragi (finger millet) flour to bake this cake. I added organic brown sugar as sweetener and vegetable oil (sunflower oil) instead of butter. As you might know, bakes made out of ragi flour/ finger millet flour tends to be very crumbly. So you cannot use it alone in bakes. I always add it to wholewheat flour and then bake.
So take a look at how to prepare this nutritious bake. First sieve the dry ingredients together, 6-7 times – that is, wholewheat flour, ragi flour, cocoa powder, baking powder, baking soda and salt. Sieving multiple times makes the cake less dense after baking. Keep this mixture aside. Since I powdered the millet grains at home I had a little husk particles left in the sieve, but I did not want to discard them. I added them back to the flour mixture.
Meanwhile heat 1 tbsp water and mix 2 tsp instant coffee powder in it. Keep this coffee mixture aside. Next, in a bowl, whisk the eggs until fluffy. Then add brown sugar and vanilla essence and whisk again. Now add the vegetable oil and mix. Then add the coffee mixture prepared earlier. Mix. Now add the dry mixture slowly, little by little, into the wet mixture. Add milk, a little at a time, in between. Mix until well combined, but do not over mix.
Preheat the oven to 180 degree centigrade. Grease the cake tin. Then pour the prepared batter into the tin. Tap the cake tin gently on to the kitchen counter to release any trapped air. Then bake the cake in a preheated oven for 40-45 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool down. I would suggest refrigerating the cake for about 30 minutes before pouring the ganache on top.
Meanwhile, you can prepare the Chocolate Coffee Ganache for the cake topping. Mix the instant coffee powder with hot water and allow it to cool down. Mix fresh cream, brown sugar and the coffee mixture in a pan. Allow the mixture to warm up, but do not boil. Finally add 1 tbsp butter and mix well. Once the mixture is hot enough to melt the chocolate, pour it over the chopped chocolate. Allow to stand for 2-3 minutes. Mix well until the mixture is creamy and silky smooth. Allow the Chocolate Coffee Ganache to cool down to room temperature. You may use it on cakes, cookies, buns or breads. If the ganache thickens, you just have to reheat using double boiler method.
If you do not have finger millet flour, you may replace with wholewheat flour in this Chocolate Coffee Cake. And do not forget to check out other interesting healthy baked recipes like Chocolate Nut Cake, Nutty Chocolate Marble Loaf Cake, Snickers Chocolate Cake, and Chocolate Ghee Biscuits.