A deliciously soft and spongy chocolate and coffee cake made with whole wheat flour, olive oil and sweetened with maple syrup. A warm slice of this with a scoop of vanilla ice cream is heaven!
This festive and yummy chocolate and coffee cake is not only pretty but healthy too! If you have followed my earlier cake recipe you would know that I love baking them without using butter or refined sugar. This one too is a delectable addition to that list. Being a chocolate lover, this chocolate coffee cake is one of my most regular bakes at home. Moreover, the combination of coffee with chocolate is absolutely heavenly. Some flavor combinations like orange, chilli, coffee work so well, right? Therefore, this mocha cake too, is a total winner. It is moist and yummy and also a one bowl cake recipe! What more could a chocolate cake lover ask for? š
In fact, one of the reasons I keep my cakes butter and refined sugar free is so that, I can have them frequently. So, instead of these sweet treats being once-in-a-while indulgences, for me, they are a pretty regular affair. And it could be the same for you as well. Simply follow this healthy cake recipe and let yourself go.
Some of my other chocolate recipes that you may like,
Italian pear and chocolate cake
Kladdkaka (sticky chocolate cake)
Chocolate and coffee crinkle cookies
Eggless dark chocolate mousse with rum
One bowl bake
The batter for this amazing chocolate and coffee cake will come together is just one mixing bowl. You con’t have to separate dry ingredients from the wet ones and all that! This yummy chocolate cake is truly a super awesome recipe. Not just yummy but it is a breeze to make it as well. To make the cake look festive, since the holiday season is upon us, I have garnished it with cranberries and rosemary sprigs. However, you could top it with any berries and nuts of your choice. Also, since it is festive I have layered the cake with a chocolate ganache. While this is optional, you could add it as well, for those times you want an indulgent slice of this cake!
Also, a piece of this chocolate coffee cake tastes great with a cup of tea, even coffee too. And, this is especially, a great dessert option, whenever you are entertaining guests home for dinner. Be sure to win hearts and accolades with this bake! If you are planning to try this cake recipe sometime, I’d love hearing back from you. You can share your cake pictures with me over on Instagram and Pinterest.Ā You could also leave a review and rating for the recipe in the comment section below.
Eat hearty!
Whole wheat chocolate and coffee cake
Equipment
- Oven
Ingredients
- 2 cups wholewheat flour
- Ā¼ cup fine dark cocoa powder
- 4 tbsp instant coffee powder
- 1 tsp vanilla essence
- 1 cup hot water
- 1 cup buttermilk
- 1 cup maple syrup
- Ā¼ cup olive oil
- 3 large eggs
- 1 tsp salt
- 1 tsp baking powder
- Ā½ tsp baking soda
For the chocolate ganache
- Ā½ cup dark chocolate chips or semi sweet chocolate chips
- Ā¼ cup whipping cream
- 1 tbsp butter
Instructions
- Mix the coffee powder in the hot water until completely dissolved
- In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine. Pour in the buttermilk, coffee, vanilla essence and whisk well
- Break the eggs in, add the oil and maple syrup - whisk well to make a smooth, homogeneousĀ batter
- Transfer to a parchment lined cake tin and bake in a preheatedĀ oven at 180 deg C for 50-55 minutes or until a skewer insertedĀ in the centerĀ of the cake comes through clean
- Remove from the oven and let it cool to room temperature. Serve as is or proceed to coat the cake with chocolate ganache
To make the ganache
- Simmer the cream in a saucepan until it comes to a gentle boil. Remove from heat and pour over the chocolate chips and butter
- Let it sit for 5 minutes and then mix through with a spatula until well combined. Refrigerate for an hour
- Once the cake has cooled, spread the ganache all over it and garnish with fresh berries of your choice
Notes
- To make buttermilk, add a tablespoon of vinegar to a cup of milk, let it rest for 10 minutes and then use
- You can also use honey instead of the maple syrup
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon
