Easy Coffee Cake Recipe, Simple and Quick - You will make this every day!

Soft Coffee Cake that melts in your mouth! ☕🍫

This easy coffee cake recipe is incredibly soft and light, topped with a rich and creamy coffee chocolate ganache. The delicate homemade sponge is made with simple ingredients and finished with a whipped milk chocolate and coffee topping.

If you love coffee and chocolate desserts, this easy homemade cake is definitely worth trying. It's perfect for dessert, afternoon tea or, naturally, with a cup of coffee!

Coffee Ganache Cake ☕🍫

Ingredients

For the Cake

Eggs – 4 medium
Sugar – 75g (¼ cup + 2 tablespoons)
Plain flour – 65g (⅓ cup + 2 tablespoons)
Cornstarch – 10g (1 tablespoon)
Baking powder – ⅓ teaspoon
Vanilla extract – 1 teaspoon
Almond extract/essence – ½ teaspoon (optional)
Salted butter – 40g (3 tablespoons), melted and slightly cooled

Coffee Ganache

Instant coffee – 1 tablespoon
Warm milk – 2 tablespoons
Milk chocolate – 150g
Heavy cream – 80ml (⅓ cup)

Optional Milk Soak
Cold milk – 2–3 tablespoons

Optional Finish
Cocoa powder – for dusting

Equipment

Measuring cup size: 240ml
Baking pan: 20 × 20 cm (8 × 8 inch)

Bake in a preheated oven at 175°C (350°F) for approximately 20–25 minutes.


Method

Make the Cake

In a large mixing bowl, whisk the eggs and sugar for about 3–4 minutes, or until pale, thick and fluffy.
In a separate bowl, combine the plain flour, cornstarch and baking powder.
Sift half of the flour mixture into the whipped egg mixture and gently fold until almost combined.
Drizzle in half of the melted butter and gently fold it through the batter.
Repeat with the remaining flour mixture, followed by the remaining melted butter.
Add the vanilla extract and almond extract, if using.
Gently fold everything together until evenly combined. Avoid overmixing so you don't knock too much air out of the batter.
Pour the batter into a lined 20 × 20 cm (8 × 8 inch) baking pan and spread it evenly.

Bake in a preheated oven at 175°C (350°F) for approximately 20–25 minutes, or until lightly golden and a skewer inserted into the centre comes out clean.
Once baked, remove the cake from the pan and transfer it to a cooling rack. Allow it to cool.
Make the Coffee Ganache
Dissolve the instant coffee in 2 tablespoons of warm milk and set aside.

Place the milk chocolate and heavy cream in a microwave-safe bowl.
Microwave for approximately 1 minute, then stir until the chocolate has completely melted and the ganache is smooth.
Add the prepared coffee mixture and stir until fully combined.
Refrigerate for approximately 10 minutes, or until the ganache has cooled and started to thicken.
Whisk for about 1–2 minutes, until light, thick and creamy.
Assemble

If you'd like an even softer, moister cake, drizzle 2–3 tablespoons of cold milk evenly over the cooled cake.
Spread or pipe the whipped coffee ganache over the top.
Finish with a light dusting of cocoa powder, if desired.

Slice and enjoy your soft Coffee Ganache Cake! ☕🍫🍰

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