Chocolate Coffee Cake Recipe
This gluten free chocolate and coffee cake is a delicious rich and warming cake with a rich chocolate and coffee ganache frosting. An easy and delicious gluten free loaf cake.
Servings: 12 slices
Equipment
Ingredients
For the cake
- 175 g unsalted butter or dairy free spread
- 130 g gluten free self-raising flour (or see notes if using gluten free plain flour)
- 45 g cocoa powder
- 175 g caster sugar
- 3 large eggs
- 1 double espresso shot approx 60ml - see notes
For the frosting
- 100 ml double cream
- 100 g milk chocolate
- 100 g dark chocolate
- 1 heaped tsp instant coffee
Instructions
To make the cake:
- Grease and line a 2lb loaf tin with baking paper or a loaf tin liner. Preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Make the cake batter by placing all of the ingredients in a large mixing bowl and beating with an electric whisk or wooden spoon until smooth.
- Pour the cake batter into the lined tin and bake in the middle of the oven for 50-55 minutes, until a skewer in the centre comes out clean. Remove from the oven and cool on a wire rack.
To make the ganache:
- Once the cake is cool, make the ganache. Place the instant coffee in a pestle and mortar and grind until it forms a fine powder.
- Finely chop the chocolate (the smaller the pieces, the better) and place into a large bowl. Add the coffee powder on top and stir together with a spatula.
- Add the double cream to a pan and place on a low heat. As soon as the cream starts to simmer (not boil!) take it off the heat and pour over the chocolate and coffee.
- Mix continually until smooth and all the chocolate has melted. Allow to cool until it thickens enough to spread. Thickly spread the ganache over the whole cake and finish with a bit of grated chocolate. Leave for 10-15 minutes to set.
Notes
- Espresso vs Instant Coffee: For the espresso measure for the cake, I used the 'Luongo' button on my Nespresso which makes about 60ml. You could substitute this with the same amount of instant coffee mixed with hot water, made to the strength of your choosing.
- Storing: This cake will keep for around 3 days in an airtight container. If you want to make this ahead of time and freeze this cake, do it before you make the ganache and then thoroughly defrost before decorating.
- To Use Plain Flour: Mix 130g plain gluten free flour with 1.5 tsp gluten free baking powder and 0.25 tsp xanthan gum (if your flour mix doesn't already contain this).
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups/imperial. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: If you prefer a visual aid, check out the post above for photos to guide you through how this recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment sharing how much you loved this Chocolate Coffee Cake! It really helps to support my website and get my recipes out there to everyone who needs them! xx
Nutrition
Serving: 1slice | Calories: 371kcal | Carbohydrates: 35g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Cholesterol: 101mg | Sodium: 166mg | Fiber: 2g | Sugar: 23g
