- 60g Butter
- 180ml of Milk
- 60ml of Coffee (or Water + Coffee Granules)
- 5ml Vanilla Essence
- 2 Large Eggs
- 15ml Vegetable Oil (Sunflower / Canola)
- 130g of White Sugar
- 140g of Plain / All-Purpose Flour
- 30g of Cocoa Powder
- 4g of Baking Powder
Ingredients (Chocolate Ganache)
120ml of Whipping Cream + 120g Dark Choc (Bar/Couverture/Coins that can melt)
Instructions
- Melt the butter into milk and coffee at low heat until dissolved. At this point, start the steamer at medium heat
- Transfer the mixture after it’s cooled (approx 10 mins) to a mixing bowl. Whisk in eggs, vegetable oil and vanilla
- Next, whisk in the white sugar until dissolved (approx 2 – 3 minutes)
- Whisk in flour, cocoa powder and baking powder, sifting if clumpy
- Transfer batter to a 5 inch round baking tray lined with parchment paper. Hit a couple of times against the counter to dislodge excessive air
- Steam over medium heat for 54 – 56 minutes until risen. Once done, set aside the cake to cool in it’s mould for 30 mins
- Meanwhile, preparechocolate ganache by melting chocolate into the whipping cream at low heat through a double boiler method. Stir until it comes together, this comes together quite fast so do not overheat!
- Once ready to assemble, unmould the cake and spread the chocolate ganache over the top of the cake
- Serve and enjoy! Stores well up to 5 days refrigerated