White Chocolate Coffee Ganache Cake

why make this recipe

Coffee Cake with White Chocolate and Coffee Ganache is a delightful treat perfect for any occasion. The rich flavors of coffee combined with sweet white chocolate create a beautiful harmony that will satisfy your taste buds. This cake is not only delicious but also easy to make, making it a great option for both novice and experienced bakers. Whether it’s a cozy afternoon at home or a gathering with friends, this coffee cake will surely impress and bring smiles to faces.

how to make Coffee Cake with White Chocolate and Coffee Ganache

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon instant coffee granules
• 1 cup white chocolate, chopped
• 1 cup heavy cream
• 1/2 cup candied walnuts, chopped

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Beat in the eggs one at a time, then stir in the sour cream.
4. In a separate bowl, mix together the flour, baking powder, baking soda, instant coffee granules, and salt. Gradually add to the wet mixture, mixing until just combined.
5. Pour half the batter into the prepared pan and smooth it out.
6. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
7. For the ganache, heat the heavy cream in a saucepan until it begins to simmer, then pour it over the white chocolate in a bowl. Let it sit for a few minutes, then stir until smooth. Allow it to cool slightly until thickened.
8. Once the cake is cool, spread ganache between the two layers of cake and top with remaining ganache and candied walnuts.
9. Slice and serve. Enjoy your delicious coffee cake!

how to serve Coffee Cake with White Chocolate and Coffee Ganache

Serve this coffee cake warm or at room temperature. It’s perfect on its own or paired with a hot cup of coffee or tea. For added flair, you can garnish it with fresh berries or a dusting of powdered sugar.

how to store Coffee Cake with White Chocolate and Coffee Ganache

Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Before serving again, let it come to room temperature or warm it slightly in the oven.

tips to make Coffee Cake with White Chocolate and Coffee Ganache

• Make sure your butter is softened at room temperature for easy creaming.
• Allow the ganache to cool enough to thicken slightly but not so long that it hardens.
• For a stronger coffee flavor, increase the amount of instant coffee granules.
• Feel free to add other toppings, like chocolate shavings or more nuts, for extra texture.

variation

You can switch up the flavors by using dark chocolate instead of white chocolate for the ganache. Another option is to add spices like cinnamon or nutmeg to the batter for additional warmth and flavor.

FAQs

1. Can I use non-dairy substitutes?
Yes, you can use dairy-free butter and plant-based sour cream.

2. How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that works in baking.

3. What can I serve with this cake?
This cake goes well with coffee, tea, or a scoop of vanilla ice cream.

Coffee Cake with White Chocolate and Coffee Ganache

This delightful coffee cake combines rich coffee flavors with sweet white chocolate, making it a perfect treat for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon instant coffee granules Increase for a stronger coffee flavor.

For the Ganache

• 1 cup white chocolate, chopped
• 1 cup heavy cream Heat until simmering for ganache.

For Topping

• 1/2 cup candied walnuts, chopped

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Beat in the eggs one at a time, then stir in the sour cream.
4. In a separate bowl, mix together the flour, baking powder, baking soda, instant coffee granules, and salt. Gradually add to the wet mixture, mixing until just combined.

Baking

1. Pour half the batter into the prepared pan and smooth it out.
2. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.

Ganache Preparation

1. For the ganache, heat the heavy cream in a saucepan until it begins to simmer, then pour it over the white chocolate in a bowl.
2. Let it sit for a few minutes, then stir until smooth. Allow it to cool slightly until thickened.

Assembly

1. Once the cake is cool, spread ganache between the two layers of cake and top with remaining ganache and candied walnuts.
2. Slice and serve. Enjoy your delicious coffee cake!

Notes

Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. Allow to come to room temperature or warm slightly in the oven before serving.