Copy Icon
Twitter Icon


Cooking Time

Preparation Time :10 Min

Cook Time : 45 Min

Total Time : 55 Min


Serves : 8
  • Cake flour / All Purpose Flour – 2 cups

  • Cocoa powder – 1/4 cup

  • Baking powder – 2 teaspoon

  • Icing Sugar – 2 cups

  • Eggs – 3

  • Salt – 1/4 teaspoon

  • Vanilla extract – 1 teaspoon

  • Oil – 1/2 cup

  • Water – 1 cup

  • FOR GLAZE:- Semi sweet chocolate or dark cooking chocolate 5 bars

  • Butter – 1 tablespoon

  • Sugar – 2 tablespoon

  • Instant coffee powder – 1 teaspoon

  • Grated Chocolate Curls – for garnishing 5-6 tablespoons

  • Karonda 8 pcs


  • Preheat oven to 150°C. Grease the baking pan with oil and dust some flour.
  • In a bowl, sift and combine cake flour, baking powder, cocoa powder, sugar and salt. Mix well.
  • Add oil, water and one egg to the flour mixture. Whip in low speed for a minute.
  • Add the remaining two eggs and whip in high speed for 5 minutes until combined.
  • Pour the prepared batter into prepared baking pan and bake for 45 minutes at 150°C or until the inserted tooth pick comes out clean. Once done, allow it to cool completely.
  • Use double boiling method to prepare ganache. Keep the small pan with water on stove and boil.
  • Place the bowl wider than the bowl on Stove on top. Add chocolates, sugar, butter and instant coffee powder to it.
  • Add little prepared sugar syrup and keep mixing until everything combined and chocolate melts. Allow it to cool. The ganache has to be in easily pouring consistency.
  • Once the cake is cooled, place the cake in plate. Pour the prepared chocolate coffee ganache all over the cake so that it spreads evenly.
  • Garnish with grated chocolate curls on top along with karonda pcs