chocolate coffee layered cake (eggless)
For cake
  • ¾ cup (90gms) cocoa powder
  • ¾ cup (180ml) hot water
  • 1 tbsp (12gms) coffee powder
  • 1 + ½ cups (300gms) castor sugar
  • ¾ cup (180ml) vegetable oil
  • 1 tsp (5ml) vanilla extract
  • 1 cup (285gms) yogurt
  • 1 + ½ cup (180gms) maida
  • 1 tsp (4gms) baking powder
  • ½ tsp (3gms) baking soda
  • Pinch of salt
For dark chocolate ganache
  • 2 cups (350gms) dark chocolate (chopped)
  • 2 cups (460gms) whipping cream
  • 2 tbsp (24gms) coffee powder
For milk chocolate ganache
  • 1 cup (175gms) dark chocolate (chopped)
  • 1 cup (230ml) whipping cream
Sugar syrup
  • ¼ cup (50gms) granulated sugar
  • ¼ cup (60ml) water
  1. Line two 6 inch cake pans with oil and parchment paper and preheat the oven to 180C.
  2. In a small bowl add hot water and coffee and give it a good mix.
  3. Take another bowl add coco powder and pour the coffee mix over it and mix it in with the cocoa powder.
  4. In the same bowl add in caster sugar, vegetable oil, vanilla, and yogurt and give it a good mix with your hand whisk.
  5. Next, place a sieve over the bowl and add in all the dry ingredients. This includes maida, baking powder, baking soda, and a pinch of salt. Use a spatula to combine the batter.
  6. Pour it in the prepared baking pans and bake at 180C for 25-30 minutes.
  7. To make the dark chocolate ganache, in a saucepan over medium heat pour in whipping cream and add instant coffee powder. Let this come to a simmer and pour it over the chopped chocolate. Use a hand whisk to combine the ganache and store it in the fridge for at least 1 hour.
  8. For the milk chocolate ganache, pour whipping cream in a saucepan and bring it to a simmer. Pour it over the chopped chocolate and combine the ganache with a hand whisk. Refrigerate this also for at least 1 hour.
  9. Once both the ganache have been refrigerated, use an electric whisk at high speed to whip them till stiff peaks.
  10. To make the sugar glaze, in a saucepan over low heat add in granulated sugar and water. Cook this mixture till the sugar has dissolved completely and then take it off the heat.
  11. Once all the elements are ready and have cooled down, it is time to assemble the cake!
  12. Place one cake sponge on your serving dish and brush it with the sugar glaze. Add dollops of whipped dark chocolate ganache and spread it around using an offset spatula.
  13. Take the second sponge and place it on top of this and repeat the same process till the cake is fully covered in chocolate ganache.
  14. For the final touch, transfer the whipped milk chocolate ganache into a piping bag with an open star tip and pipe in circular motions only on the edge of the cake, so as to create a circular boundary.
  15. Refrigerate the cake for 1 hour before you slice into it. Enjoy!
Recipe by Bake with Shivesh at