A moist, coffee-soaked chocolate cake topped with a creamy Danette-style ganache.
Ingredients
1. The Cake Batter:
- 3 Large eggs
- 1 cup Granulated sugar
- 1 cup Vegetable oil
- 1 Vanilla-flavored yogurt
- 1 tsp Vanilla extract (or 1 sachet)
- 2 cups All-purpose cake flour
- 2 sachets Baking powder (16g total)
- 2 tbsp Unsweetened cocoa powder
- 1 tbsp White vinegar
- A pinch of salt
2. The Soaking Syrup:
- 1 cup Milk
- 1 tbsp Instant coffee (e.g., Nescafé)
- 8 pieces Dark chocolate
3. The Chocolate Ganache:
- 100g Dark chocolate (broken into pieces)
- 2 containers Chocolate yogurt (e.g., Danette)
- 2 tbsp Milk
Preparation Steps
- Preparation: Preheat your oven to 180°C (350°F). Grease a square baking pan with butter and dust with a little cocoa powder.
- Mixing: In a large bowl, whisk the eggs and sugar until pale and fluffy. Add the oil, vanilla yogurt, and vanilla extract, then mix well.
- Dry Ingredients: Sift the flour, cocoa powder, salt, and baking powder. Gradually fold them into the wet mixture. Finally, stir in the vinegar (this makes the cake extra fluffy).
- Baking: Pour the batter into the square pan. Bake for 30–35 minutes.
- The Soak: While the cake is baking, heat the milk with the coffee and 8 pieces of chocolate until melted. As soon as the cake comes out of the oven, prick it with a toothpick and pour the warm syrup all over it.
- The Ganache: Melt the dark chocolate with 2 tbsp of milk using a water bath (bain-marie) or microwave. Stir in the 2 chocolate yogurts until smooth.
- Final Touch: Spread the ganache evenly over the cooled cake. Decorate with white chocolate swirls or nuts if desired.
