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.
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.
To Prepare the Chocolate Coffee Ganache
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.
Pour the creamy Chocolate Coffee Ganache on top of the cake.
Garnish with candied strawberries/ or fresh berries or dry fruits.
Slice and enjoy these healthy and delicious Chocolate Coffee Cake with Chocolate Coffee Ganache and candied strawberries