Chocolate Coffee Cake Topped with Dried Rose Petals
 
Prep time
Cook time
Total time
 
I found this cake on Vogue Living and it really is a deep rich soul satisfying cake.
Author:
Serves: 8-10
Ingredients
  • For Cake
  • 85 grams Dutch cocoa powder
  • 320 ml sour cream
  • 4 large eggs
  • ⅓ cup strong coffee*
  • 3 tsps vanilla extract
  • 320 grams plain flour
  • 2 cups fine sugar
  • 1½ tsps baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 400 grams unsalted butter, softened (should be very very soft and not just room temperature)
  • For the Coffee Ganache
  • 2 cups icing sugar
  • ⅓ cup Dutch cocoa powder
  • ⅓ cup cold espresso coffee**
Instructions
  1. To prepare the cake, preheat oven to 175° C/350° F.
  2. Grease a bundt cake pan of your choice. Lightly dust with flour.
  3. Using an electric mixer, beat the cocoa, sour cream, eggs, coffee and vanilla extract until just combined.
  4. Combine flour, sugar, baking powder, baking soda and salt in a medium bowl. Add half of the flour mixture to the cocoa mixture and beat until just combined. Add half of butter to cocoa mixture and beat until combined. Add remaining flour mixture and butter, in batches, beating until well combined. Pour mixture into prepared pan.
  5. Bake for 1 hour or until a skewer inserted into center of cake comes out clean. Set aside for 20 minutes before turning onto a wire rack to cool.
  6. For the coffee glaze, combine icing sugar and cocoa in a medium bowl. Gradually stir in coffee until mixture reaches a pouring consistency.
  7. Pour over cake once the cake is cool.
Notes
* I made the strong coffee by mixing 2 tbsps of instant coffee granules into ⅓ cup hot water.

** For the cold espresso coffee, mix 1 tbsp instant coffee into ⅓ cup cool water.
Recipe by Box of Spice at https://boxofspice.com/2015/06/chocolate-coffee-cake-topped-with-dried-rose-petals/