Ragi Coffee Cake with Kahlua Chocolate Ganache

Ragi Coffee Cake with Kahlua Chocolate Ganache
Chef -
Serves - 4
Prep Time -
Cook Time -
Total Time -


  • 100 gm butter

    1/2 cup castor sugar

    2 eggs

    3/4 cup ragi flour

    2 Tbsp instant coffee

    1 tsp baking powder

    For the Kahlua Chocolate Ganache

    1 cup thick cream

    200 gm compound chocolate

    2 Tbsp Kahlua


  • Preheat the oven at 100 degree C.

    Melt the butter in a double boiler. Keep it aside and let it cool completely.

     In a mixing bowl, whisk the butter. Add the sugar, a teaspoon at a time, and continue whisking until well combined.

    Add the eggs and whisk well.

     Sift together the ragi flour and baking powder. Add it, a teaspoon at a time to the above mixture while you continue folding. Ensure that no lumps are left behind but do not over mix.

    Dissolve the instant coffee in 4 Tbsp hot water and pour it into the above mixture.Give it a final fold, and transfer to a small baking tin (6 inch diameter). Bake in the oven at 150 degree C for 15 minutes or until a skewer inserted at the center of the tin comes out clean.

    For the Kahlua Chocolate Ganache

    Pour the cream in a saucepan and place it on a medium flame. Continue stirring until it comes to a slight boil.

    Chop the chocolate into smaller chunks and place them in a mixing bowl. Pour the hot cream over it and let it stand for 7-8 minutes.

    Whisk the mixture until smooth and creamy. Add the Kahlua and whisk again. Let it cool completely at room temperature before applying it on the cake.

    Note: You can also sprinkle some cocoa powder on top before serving.

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