Pairs well with Creamy Latte Cake with Chocolate Ganache
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Creamy Latte Cake with Chocolate Ganache
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A soft, melt-in-your-mouth latte cake enriched with Olpers Milk Powder, featuring creamy coffee layers and a smooth chocolate ganache topping.
00:15:00 total
Serves 8
medium
Dessert Various
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Ingredients
- Water - 1 cup (for creamy latte layer)
- Olper’s Milk Powder - 3/4 cup (for creamy latte layer)
- Instant Coffee - 1/4 cup (for creamy latte layer)
- Cornflour - 1 tablespoon (for creamy latte layer)
- Sugar - 1/2 cup (for creamy latte layer, or to taste)
- Ice cubes - as required (for whipping cream bowl setup)
- Olper’s Cream - 400 ml (chilled, for creamy latte layer)
- Dark Chocolate - 200 g (chopped, for chocolate ganache)
- Olper’s Cream - 200 ml (for chocolate ganache)
- Water - 1 cup (for coffee dipping mixture)
- Instant Coffee - 1 tablespoon (for coffee dipping mixture)
- Vanilla Essence - 1/2 teaspoon (for coffee dipping mixture)
- Powdered Sugar - 1 1/2 tablespoons (for coffee dipping mixture)
- Whole Wheat Biscuits - 15-16 pieces or as required (for layering)
Instructions
- Prepare Creamy Latte Layer: In a saucepan, combine water, Olper’s milk powder, instant coffee, cornflour, and sugar. Whisk well. Cook on low flame, stirring continuously, until thickened (about 10-12 minutes). Let it cool while stirring occasionally, then cover and set aside.
- Whip Cream: Place ice cubes in a large bowl and set another bowl on top. Add chilled Olper’s cream to the top bowl and beat until stiff peaks form.
- Combine Coffee Sauce and Cream: Add the prepared coffee sauce to the whipped cream and mix until well combined. Transfer the mixture to a piping bag.
- Prepare Chocolate Ganache: In a jug, combine chopped dark chocolate and Olper’s cream. Microwave for 2 minutes, stirring every 30 seconds until smooth. Set aside.
- Prepare Coffee Dipping Mixture: In a jar, mix water, instant coffee, vanilla essence, and powdered sugar until dissolved.
- Assemble the Cake: Dip whole wheat biscuits in the coffee mixture and layer them in a serving dish. Add a layer of the creamy latte mixture. Repeat with another layer of dipped biscuits and creamy latte mixture. Spread the chocolate ganache evenly on top.
- Chill and Serve: Refrigerate the assembled cake for 2-3 hours or overnight. Serve chilled.
