|baked in a pyrex 501 refrigerator dish|
The Coffee Cake: (makes one 8 inch cake or 4 mini loaves in a pyrex 501)
This cake is not very sweet but very moist it is simple and lets the toppings carry all of the flavour.
1 cup + 2 tbsp all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup hot brewed coffee of your choice
1 cup sugar (if I make this again I would use 3/4 cups 1 just seems like a lot and it wasn't sweet)
3 tbsp unsalted butter
1 tbsp vegetable oil
1 tsp vanilla extract
1 large egg
In a medium bowl whisk together flour, baking powder, baking soda and salt.
Pour coffee into a medium bowl and stir in sugar until dissolved (or close too) add in butter, stirring until melted. I microwaved my coffee a bit more to help it melt and the sugar dissolve.
Let cool for 5 minutes and add in vegetable oil and vanilla extract.
Pour into dry ingredients and start to mix to make sure it has cooled a bit. Add/beat in egg and mix until smooth.
Preheat oven to 350 F. Bake for 25-30 minutes in a well greased dish or until toothpick comes out clean.
Coffee Creamer Chocolate Ganache: (my first time making ganache and it was easy!)
3/4 cup dark chocolate melting wafers (I used mini sized)
3 tbsp coffee creamer (I used a french vanilla flavour)
Combine both ingredients in a microwave safe cup/dish and microwave for 1 minute. Stir and let the chocolate melt a bit more. Test for constancy, add in more chocolate if it is too thin or more creamer if it is too thick.
You want it to be good to pour but not sink into the cake and sit nicely on top.
Top with crushed mini coffee crisps bites.