AuthorKristin and Alex- Two Peas in a PodCategorySweetsDifficultyIntermediateWe baked this cake and completed it late Sunday night. Within two days it was gone! Yes my dad had one slice but Alex and I powered through it and trust me I'm not complaining. If you are a fan of chocolate, dark and white, then you will love this cake. It's infused with fresh brewed coffee in the batter and instant coffee in the frosting as well. Alex has made this cake multiple times for me in the past. For birthdays, PMS cravings, and random I love you days. It always soothes the soul and makes me feel happy. Cake is comforting and delightful. It's meat to be sweet but the bitterness of the dark chocolate and coffee help balance it out. Allow yourself a piece of this cake and you won't be regretting it later. This is a non-judgement zone and you're allowed to have your cake and eat it too. Enjoy!
Preheat the oven to 350 degrees. Prep two 9x2 circular cake pans by spraying cooking spray and adding a pinch of flour to coat the pan.
In a medium bowl, add the dry ingredients- flour, sugar, cocoa powder, baking soda, baking powder, salt and instant coffee granules. Whisk until combined. Set aside.
In a large bowl, add the eggs, almond milk, coffee, vegetable oil and vanilla extract. Whisk until smooth. Then, add the dry mixture to the large bowl and mix until combined.
Divide the batter in two and pour it into the two cake pans. Once filled with batter, tap the cake pans on the counter to help release some of the air bubbles.
Bake the cakes for 35-40 minutes. Check and make sure it’s done by making sure a fork or a toothpick inserted in the center comes out clean.
Cool the cakes completely (about 1-2 hours) before adding the chocolate ganache and white chocolate truffles.
In a microwave-safe bowl, add the chocolate chips, heavy cream, instant coffee, and butter.
Heat in the microwave for 30 seconds. Do this 1-2 times and in between each interval mix the chocolate. Stop when the chocolate mixture is a creamy consistency.
In a microwave-safe bowl, add 1 cup white chocolate chips, the heavy cream, vanilla extract and almond extract.
Heat in the microwave for 30 seconds. Do this 1-2 times and in between each interval mix the white chocolate. Stop when the white chocolate mixture is a creamy consistency. Don’t overcook.
Cover the bowl with plastic wrap and let the white chocolate mixture chill in the fridge for 2-3 hours.
Once cooled and easy to handle. Scoop out ~ 1 tbsp and form into balls. Put the balls on a baking sheet and place them back in the fridge.
Melt the remaining 1/2 cup of white chocolate chips by placing the white chocolate in a microwave safe bowl and heat in 30 second intervals. Mix in between intervals in order to not burn the chocolate.
Drizzle the melted white chocolate over the white chocolate balls. Let the chocolate balls set in the fridge.
Once the cakes have cooled, remove the cakes from the baking pans. Add the raspberry jam on the top of one of the cakes. Place the other cake on top of the raspberry jam.
Pour the chocolate ganache on top of the cake. Allow the ganache to drip along the sides of the cake and use a spatula to help spread out the ganache evenly across the top. (I used about 1/2 of the ganache on my finished cake in order to leave a naked cake look on the sides, you can always use all of the ganache and coat the sides of the cake as well)
Top the cake with white chocolate truffles. Serve and enjoy!
12 servings
1 slice
- Amount per serving
- Calories610
- % Daily Value *
- Total Fat 32g42%
- Saturated Fat 17g85%
- Trans Fat 0g
- Cholesterol 56mg19%
- Sodium 490mg22%
- Total Carbohydrate 78g29%
- Dietary Fiber 4g15%
- Total Sugars 59g
- Protein 7g
- Potassium 334mg8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat the oven to 350 degrees. Prep two 9x2 circular cake pans by spraying cooking spray and adding a pinch of flour to coat the pan.
In a medium bowl, add the dry ingredients- flour, sugar, cocoa powder, baking soda, baking powder, salt and instant coffee granules. Whisk until combined. Set aside.
In a large bowl, add the eggs, almond milk, coffee, vegetable oil and vanilla extract. Whisk until smooth. Then, add the dry mixture to the large bowl and mix until combined.
Divide the batter in two and pour it into the two cake pans. Once filled with batter, tap the cake pans on the counter to help release some of the air bubbles.
Bake the cakes for 35-40 minutes. Check and make sure it’s done by making sure a fork or a toothpick inserted in the center comes out clean.
Cool the cakes completely (about 1-2 hours) before adding the chocolate ganache and white chocolate truffles.
In a microwave-safe bowl, add the chocolate chips, heavy cream, instant coffee, and butter.
Heat in the microwave for 30 seconds. Do this 1-2 times and in between each interval mix the chocolate. Stop when the chocolate mixture is a creamy consistency.
In a microwave-safe bowl, add 1 cup white chocolate chips, the heavy cream, vanilla extract and almond extract.
Heat in the microwave for 30 seconds. Do this 1-2 times and in between each interval mix the white chocolate. Stop when the white chocolate mixture is a creamy consistency. Don’t overcook.
Cover the bowl with plastic wrap and let the white chocolate mixture chill in the fridge for 2-3 hours.
Once cooled and easy to handle. Scoop out ~ 1 tbsp and form into balls. Put the balls on a baking sheet and place them back in the fridge.
Melt the remaining 1/2 cup of white chocolate chips by placing the white chocolate in a microwave safe bowl and heat in 30 second intervals. Mix in between intervals in order to not burn the chocolate.
Drizzle the melted white chocolate over the white chocolate balls. Let the chocolate balls set in the fridge.
Once the cakes have cooled, remove the cakes from the baking pans. Add the raspberry jam on the top of one of the cakes. Place the other cake on top of the raspberry jam.
Pour the chocolate ganache on top of the cake. Allow the ganache to drip along the sides of the cake and use a spatula to help spread out the ganache evenly across the top. (I used about 1/2 of the ganache on my finished cake in order to leave a naked cake look on the sides, you can always use all of the ganache and coat the sides of the cake as well)
Top the cake with white chocolate truffles. Serve and enjoy!