Chocolate Grenache Cake is one of those cakes that you always start by saying no to a piece but always end up have at least one. You just cant resist it. This cake is very easy to make, tastes amazing and with the shiny cream and chocolate grenache looks stunning.
I include coffee in this recipe but if you don’t like coffee then don’t worry. You don’t actually taste the coffee but it increases the flavour of the dark chocolate. You can use decaffeinated or regular is doesn’t matter. However if you totally against coffee then replace the volume with milk.
Serving this cake as a dessert or snack will always make you look good. The flavours are amazing especially with the use of vanilla extract and cider vinegar. They help to give the cake a depth that partners so well with the grenache. The cake is rich and indulgent but in a lovely way. I have never known anyone unable to finish a slice or two!.
The recipe is flexible and by swapping the all purpose flour for gluten free flour it becomes a gluten free cake. It is already a vegetarian recipe but swap the chocolate for vegan chocolate and the double cream for coconut cream and its fully vegan. Neither of these adjustments are detrimental to the flavour of the cake.
Chocolate Grenache Cake
Ingredients
Cake Ingredients
- 190 g all purpose flour
- 21 g cocoa powder
- 185 g sugar
- 1 tsp baking powder
- ½ tsp espresso coffee powder
- 235 ml coffee brewed
- 78 ml olive oil
- 1 tsp vanilla extract
- 1 tbsp cider vinegar
- ½ tsp salt
Grenache Ingredients
- 120 ml double cream heavy
- 130 g chocolate dark or semisweet
Instructions
The Cake
- Turn on your oven and preheat to 175C/350F/Gas Mark 4.
- Lightly butter the sides of a 9-inch circular pan and add a circle of greaseproof paper on the base. Helps to remove the cake from the tin once cooked.
- Using a large mixing bowl, add the flour, cocoa powder, sugar, baking soda, espresso coffee powder and salt and stir to fully combine.190 g all purpose flour, 21 g cocoa powder, 185 g sugar, 1 tsp baking powder, ½ tsp espresso coffee powder, ½ tsp salt
- Add the oil, coffee, vanilla extract and cider vinegar to the dry ingredients and stir until it forms a lovely smooth mixture with no lumps of dry ingredients. As soon as its mixed stop stirring.235 ml coffee, 78 ml olive oil, 1 tsp vanilla extract, 1 tbsp cider vinegar
- Pour the cake mixture into the prepared cake tin and smooth with a spatula.
- Place into the preheated oven for 30 minutes or until a skewer inserted into the thickest part comes out clean. Also, the cake should have a slight bounce to it.
- Remove from the oven and place on a cooling rack until the cake has cooled enough to handle. Careful flip the pan over to release the cake and then flip the cake back so it’s the correct way up. Leave on the cooling rack to cool while the grenache/icing is prepared.
The Grenache
- Break the chocolate into pieces and place into a heat proof mixing bowl.130 g chocolate
- Pour the double/heavy cream into a saucepan and place over a medium heat. Stir while it warms up but only to simmering. DO NOT BOIL.120 ml double cream
- Once simmering remove from the heat and pour over the chocolate, using a spatula to make sure all of the cream is removed. Leave the chocolate and cream to stand for about 25-30 minutes and then whisk together to combine.
- Put the grenache to one side for a while to slightly firm up. When ready, use a spatula to coat the cake with the Grenache. I like to smooth coat but others like a natural look. Do whatever you want, there is no wrong.
