Snowflake Vanilla & Chocolate Muffin Cake with Coffee Ganache
(31 Jul 2020)

Snowflake cake
Snowflake Vanilla & Chocolate Muffin Cake with Coffee Ganache

Recipe by: Snowflake
Serves: 4-6
Prep time: 15 minutes
Cooking time: 35 minutes

For the Cake:
1 Snowflake Easymix Chocolate Muffin Mix 500g
1 Snowflake Easymix Vanilla Muffin Mix 500g
4 eggs
1 cup oil
400ml milk
For the coffee ganache:
250ml dark chocolate, cut into small chunks
125ml cream
1 Tbsp Espresso powder / coffee powder
white chocolate and coffee to garnish
Cooking instructions:
Preheat your oven to 180 degrees Celsius. Grease your Bundt tin with baking spray and set aside.

For the cake, prepare your muffin batters by following the on-packet instructions – Pour the Snowflake Easy mixes into 2 separate bowls.

Combine the eggs, milk, and oil, and mix well. Divide the wet ingredients equally between to 2 mixing bowls, and prepare batter by mixing until combined.

In an alternating pattern, spoon some of each batter into the cake tin, until your mixture is completely used up. Using a skewer or butter knife, gently marble the 2 different coloured batters into each other.

Carefully transfer the tin into the oven, and bake for roughly 25-35 minutes, or until the cake has set and passes a clean toothpick test. Set aside to cool.

While the cake is cooling, make your ganache by bringing your cream to the boil, then switching off the heat. Add the coffee and dissolve completely, then pour the hot cream over the chocolate, and stir gently until melted.

Once the cake is cool enough, gently and lovingly spread the coffee ganache over the cake. Garnish with drizzles of melted white chocolate & chocolate shavings, and fresh edible flours. Enjoy!
Chef notes :
When using the eggs, crack them individually into a separate bowl one at a time. This is to avoid ruining your entire batter, if you happen to come across a spoiled egg!

You can play with different flavours and fillings to suit your need; the only limit is your imagination!

Cook the cake for a further 5-10 minutes at 160 degrees Celsius if it is still not fully baked.
Make sure your cake is completely cool before icing, to avoid excess waste and disappointment.

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