I am a big coffee fan but not a chocolate lover. I cannot eat chocolate as such. But when it makes it's place in cakes and other dessert, where it's not very strong, I love it. This combination of coffee and chocolate is a hit. The cakes turned out very moist and soft and the ganache glaze was just right. These are very easy to make with no fancy equipment required and even a novice baker can bake these with confidence. So go ahead. Here is the recipe.
For the mini bundt cakes
All purpose flour-1 and 1\2 cups
Unsweetened cocoa powder-1\3 cup
Baking soda-1 tsp
Olive oil-1\2 cup
Brewed coffee-\12 cup ( you can also use 1 tsp coffee granules dissolved in 1\2 cup water )
White vinegar-2 tsp
Vanilla extract-2 tsp
For chocolate ganache
Milk chocolate-100 gm ( cut into small pieces )
Butter- 2 tbsp
Fresh cream- 1\2 cup
Method of preparation
For mini bundt cakes
Pre heat the oven to 180 degree C.
Grease a mini bundt cake pan or line a cupcake pan.
In a bowl, whisk together all purpose flour, cocoa powder, baking soda and salt.
In another bowl, whisk together eggs, sugar, olive oil, brewed coffee, vinegar and vanilla extract.
Mix dry ingredients in to the wet ingredients and whisk till combined.
Fill the batter in the pan, three fourth full.
Bake for 18-20 minutes, until a toothpick comes out clean.
Remove from the pan after 5 minutes and cool on a wire rack.
For the chocolate ganache
Heat fresh cream, sugar and butter in a pan.
As soon it starts to boil, remove from heat and pour over chocolate.
Whisk until chocolate is melted and there is no lump remaining.
Whisk till chocolate ganache is shiny.
Pour over the mini cakes.