Black cocoa cake with cinnamon coffee ganache

BLACK COCOA CAKE WITH COFFEE CINNAMON GANACHE

what is black cocoa?!

Black cocoa is a type of ultra-Dutch processed cocoa powder that has been heavily alkalized to remove nearly all its acidity. This process gives it a very dark colour—almost jet black—and a mild, smooth flavour that’s less bitter than regular cocoa.

Substitution

1 cup (about 80g) black cocoa powder

🍫 Substitute with: ¾ cup (75g) Dutch processed cocoa powder

¼ cup (25g) extra flour (like all-purpose flour)

Optional: Add ½ tsp espresso powder or a pinch of activated charcoal (for deeper colour)

Utensils

2 large bowl

Whisk

2 saucepan

Baking tin

weighing scale (Even though I’ve provided cup measurements, baking really depends on precision. I’d highly recommend anyone who’s serious about it to invest in a good set of scales)

Ingredients

All purpose flour 2 Cups 240g

Black cocoa powder 1 Cup 80g

Baking powder 1 Tablespoon

Salt 1 Teaspoon

Sugar 1 3/4 Cup 350g

Oil 2/3 Cup 160 ml

Eggs 2 Large

Sour cream/ Yogurt 2/3 Cups 150g

Freshly Brewed black coffee 1 Cup 240ml

Method

1. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.

2. In a separate large bowl, whisk together the sugar, oil, eggs, and sour cream (or Greek yoghurt) until the mixture is smooth and well combined.

3. Sift the dry ingredients over the wet mixture and gently whisk together—only about halfway at this stage.

4. Pour in the hot coffee and whisk until the batter is smooth and all the dry ingredients are fully incorporated.

5. Scrape down the sides of the bowl and give the mixture a final stir to ensure everything is well mixed.

6. Pour the batter into the prepared tin and smooth out the top.

7. Bake for 40–45 minutes, or until the surface no longer looks wet and the highest point (usually the centre) springs back when lightly pressed. If in doubt, leave it in for a few more minutes.

8. Allow the cake to cool completely in the tin before removing.

   
   

   Coffee Cinnamon Ganache

Ingredients

1. Milk Chocolate - 60g

2. Fresh cream - 120g

3. Cinnamon stick - 2

4. Coffee granules- 2 tspn

5. Butter (unsalted) - 1 tspn (optional)

Method

1. In a saucepan, combine the cream, cinnamon stick, and coffee.

2. Place over a low heat and stir gently, allowing the flavours to infuse slowly.

3. Once the cream is hot and just about to boil, remove it from the heat.

4. Add the milk chocolate and stir until completely melted and smooth.

5. (Optional) Stir in a small knob of butter to give the glaze a glossy finish.

6. Once fully combined, leave the glaze to cool slightly. Remove the cinnamon stick before pouring it over the cake.

7.