Chocolate Coffee Cake with Mocha Ganache

Directions

1. 1

   Preheat oven to 350 °F (180 °C). Grease and flour a 10-inch round cake pan. Using a hand or stand mixer, beat the egg yolks with the melted butter and sugar on medium-high speed for 3–4 minutes until pale and creamy.

2. 2

   Mix in the cocoa powder and cooled coffee until combined. Gradually fold in the sifted flour and baking powder in three additions, mixing on low speed between each until you have a smooth batter.

3. 3

   In a clean bowl, whisk the egg whites with a pinch of salt to stiff peaks. Gently fold them into the batter in two or three batches using a rubber spatula, using sweeping motions to keep the batter light and airy.

4. 4

   Pour the batter into the prepared pan and bake for 30–35 minutes, until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack.

5. 5

   Make the mocha ganache: melt the butter in a medium saucepan over low heat. Add the condensed milk, strained egg yolk, cocoa powder and coffee. Stir constantly until the mixture thickens and coats the back of a spoon.

6. 6

   Pour the warm ganache over the still-warm cake and let it drip down the sides. Allow to cool fully before serving. Garnish with whipped cream, maraschino cherries and chocolate shavings for a stunning finish.