I still remember going into my mom’s kitchen when all was quiet, open the pantry and check if some “Savane” were waiting for me… It uses to come in an individual pack. So fluffy so moist and a real balance with the cocoa powder and vanilla. There were simply my favorite. A few weeks ago I found the perfect recipe. The ganache is optional but I admit it gave a real scrumptious final touch to the cake I was so excited to give it a try and so happy to discover that the flavor was there. Delicious Sunday treat or during your week’s coffee break. A must-try.
“Savane” Chocolate,Vanilla coffee cake
The batter
9 oz flour
1 tbsp vanilla extract
1 tbsp baking powder
3 oz of soft butter
3 oz melted butter
1 cup heavy cream
1 pinch of salt
1 ½ tbsp cocoa powder
2 eggs
9 oz sugar
The sirop
½ cup water
¼ cup sugar
The ganache
1cup + 2 tbsp heavy cream
¾ cup dark or bittersweet chocolate
3 tbsp honey
4 tbsp room temperature butter
The cake
Prepare a cake pan with butter and flour and set aside.
In the stand mixer whisk together the two butter with the sugar, salt, and vanilla, until well combined. Add the eggs one by one, with the cream and whisk until all incorporated. Finish by folding in the flour with the baking powder. When all is well combined, take aways 2 ½ cups of the batter into a piping bag and finish the rest of the batter by mixing in the cocoa powder. Pour the cocoa mixture into the piping bag as well. In the cake pan, alternate the cocoa mixture with the vanilla mixture and when you arrive at the second layer place the cocoa mixture on top of the vanilla one and vice versa.
Cover it with a plastic wrap and let it sit in the fridge minimum 5 hours or best result overnight. Afterwhile bake it for 1h30 at 325F.
Syrup
Bring to a boil the water and sugar let it simmer for 4 to 5 min and let it cool down.
When the cake has finished to bake,unmold directly,while hot, on a long piece of plastic wrap. With a kitchen brush, brush the cake all over with the entire amount of syrup. Try to flip it over to be able to brush this other as well. But be careful the cake will be gentle and hot at this step. Close it tight with the plastic wrap and let it cool down completely and place it in the freezer for about 30 minutes.
Chocolate ganache.
In a saucepan bring to a first boil the heavy cream and honey. Remove from heat and pour in the chocolat. Mix energetically for the chocolate to melt completely. With a kitchen thermometer, bring the preparation to 95 F and mix then the butter.
Montage.
Unfold the cake from the plastic wrap.
On top of an oven tray with some parchment paper, place a grill and put the cake on it . Pour evenly the ganache on top of the cake. Take your time as you want the ganache to cover evenly the whole cake. Let it completely cool down then place it at least 3 hours in the fridge. Let it be at room temperature at least 30 min before serving.
The cake can be stored at room temperature well covered for up to 5 days.
