A deliciously soft and spongy chocolate 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!
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, homogeneous batter
Transfer to a parchment lined cake tin and bake in a preheated oven at 180 deg C for 50-55 minutes or until a skewer inserted in the center 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