Chocolate Espresso Loaf Cake with Chocolate Espresso Ganache
Rich, chocolatey, and infused with bold espresso, this indulgent loaf cake is topped with a silky chocolate espresso ganache, making it the perfect pick-me-up treat. Ideal for coffee lovers and an irresistible addition to any afternoon tea or dessert table.
Servings 12 Slices
Calories 422kcal
Ingredients
For the Chocolate Coffee Cake:
- 100 g Dark Chocolate chopped into squares
- 170 g Margarine plus extra to grease the tin
- 100 g Caster Sugar
- 70 g Light Brown Soft Sugar
- 3 Large Eggs
- 130 g Self-Raising Flour
- 40 g Cocoa Powder
- 2 tbsp Instant Coffee + enough boiling water to dissolve
For the Chocolate Coffee Ganache:
- 150 ml Double Cream
- 2 tbsp Instant Coffee
- 200 g Dark Chocolate finely chopped
- 2 tbsp Icing Sugar
Instructions
- Grease or line a 2lb loaf tin and preheat the oven to 160 degrees C (fan-assisted).
- Dissolve the coffee for the cake in a small bowl and leave to cool.
- Carefully melt the dark chocolate for the cake and leave it to cool.
- Whisk the sugars and butter until smooth.
- Whisk in the eggs.
- Sift in the flour and cocoa powder and whisk.
- Mix through the cooled chocolate and the cooled coffee.
- Pour into the loaf tin.
- Bake for around 45 minutes until the cake is cooked through.
- Remove from the oven and leave to cool completely before removing from the tin.
- To make the ganache, place the chopped chocolate in a heatproof bowl.
- Pour the cream into a small saucepan with the coffee granules.
- Stirring often, gently heat on the hob until the coffee has dissolved and the cream is hot to the touch, without letting it boil.
- Pour over the chocolate and stir until the chocolate has melted.
- Sift in the icing sugar and mix in.
- Leave to cool and thicken.
- Spread over the top of the cake and leave to cool.