One of the things I love about working in an office now is that I get to partake in office rituals. The tea round. Drinks in the pub after work. Squabbling over whose turn it is to buy biscuits. And office birthday. Oh, how I love office birthdays.
Last week, it’s was Antonia’s birthday. I made her a cake. Because she was reticent about telling me what kind of cake she wanted, I experimented with flavours and created this coffee and chocolate cake. It was bloody lovely.
I feel there is experimentation to be done on this cake to make it even better — for example, I wonder about a coffee and marscapone filling rather than ganache — but for now, here is my recipe for coffee and chocolate cake. I made mine in one tin and split it, but I’ve included instructions for if you wanted to use two tins instead.
To make a two-layer, 8-inch cake, you will need:
- 230g of soft, unsalted butter
- 220g of golden caster sugar
- 4 large eggs eggs
- 50ml of strong coffee — espresso is best
- 225g of self-raising flour
- 300g dark chocolate
- 300ml of double cream
You will also need either two 8-inch cake tins or one deep 8-inch cake tin.
- Pre-heat the oven to 180C. Grease and line the tin(s)
- Beat the butter and sugar together in a bowl until light and pale. Then, one at a time, add the eggs and beat until fully incorporated
- Add the coffee and mix until it’s an even colour. Sift in the flour and fold in lightly
- Spoon the mixture into the tin(s), sharing the mix out evenly if you’re using two tins. Smooth out the top
- Bake for 25-30 minutes if using two tins or 55-60 minutes if using one. The cake should come away from the sides of the tin and a skewer inserted into the centre should come out clean. Remove from the oven and leave to cool on a wire rack
- IF USING ONE TIN: When the cake is cool, split the cake in half. The easiest way to do this is line a ruler up next to the cake and make a deep cut with the knife held so the blade is horizontal on the same mark all the way round the cake’s side. You should then be able to easily cut the cake in half whilst keeping the knife straight
- Make a ganache by heating the cream and pouring it over the chopped chocolate. When the chocolate is melted, whisk briskly until you get a glossy ganache. There’s a video on how to do this here.
- Use a third of the ganache to top one half of the cake, and top with the other half. Use the remaining ganache to cover the sides and top of the cake