Name: Ganache Covered Coffee Cake recipe by Kartikeya Mishra at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10
Ingredients: 200 grams plain flour/apf; 1.5 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon instant coffee powder; 1/2 tin sweetened condensed milk; 65 grams caster sugar; 80 grams butter; 1 teaspoon vanilla essence; 1 cup hot water; 150 grams milk chocolate; 150 grams cream(I used amul fresh cream)

Ingredients Serving: 10

200 grams plain flour/apf
1.5 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon instant coffee powder
1/2 tin sweetened condensed milk
65 grams caster sugar
80 grams butter
1 teaspoon vanilla essence
1 cup hot water
150 grams milk chocolate
150 grams cream(I used amul fresh cream)

Instructions

Make the ganache. In a microwave safe bowl, melt chocolate. Add cream to it and mix well. Set aside to cool.
To a cup of hot water, add coffee powder, stir and set aside.
In a large mixing bowl, combine sugar, butter and vanilla. Whisk until it turns creamy. Add condensed milk and mix well.
In another bowl, combine flour, baking powder and baking soda. Sift two times.
Preheat your oven to 175C. Grease and dust two cake tins with butter and flour.
When the coffee mixture has come to room temperature, add flour and coffee mixture to butter mixture in batches. Mix to form a smooth and thick pouring batter.
Pour the batter into the cake tins. Bake your cakes at 175C for about 35 minutes or until an inserted knife comes out clean.
Cool the cakes and pour prepared ganache on the cakes. Garnish with some chopped nuts and enjoy it warm!

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