Directions
- 1Whisk sugar and eggs until pale and fluffy.
- 2Melt butter and set aside.
- 3Mix a bit of the batter into the melted butter, then add that back into the egg mixture.
- 4Add yogurt and vanilla.
- 5Sift in flour, salt, and baking powder in 3 additions, careful not to overmix.
- 6Separate the batter in half.
- 7In a small bowl, mix cocoa powder, rum, and hot coffee, then add that to one half of the batter.
- 8In a greased and lined mold, alternate spoonfuls of each batter, then use a knife to swirl the batter.
- 9Pipe a line of room temperature butter down the middle (optional).
- 10Bake in a preheated oven at 180C for 35-40 minutes until a toothpick inserted comes out clean.
- 11For ganache: Simmer cream, then pour over chopped chocolate. Leave for 5 minutes, then whisk to combine.
- 12Pour ganache over cooled cake and smooth out.
Ingredients
- 3 eggs
- 100 grams sugar
- 120 grams butter
- 1 splash vanilla extract
- 120 grams yogurt
- 200 grams plain flour or t55
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 20 grams cocoa powder
- 10 grams rum
- 30 grams hot coffee
- 80 grams cream
- 80 grams chopped chocolate
Equipment
bowlwhiskspatulaloaf panovenpiping bagknife
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