Chocolate Laban & Qahwa Bundt Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
This is the most intensely rich and dense chocolate cake recipe i have ever found. The Laban and the qahwa add an extra kick to the cake as well.
  • 2 Cups All-purpose Flour
  • 2 Tbs Corn Starch
  • 2 Cups Sugar
  • 1 tsp baking powder
  • ¾ Cup good quality cocoa powder
  • 2 tsp baking soda
  • pinch of salt
  • 1 cup Laban( buttermilk) (unsalted)
  • ½ cup melted butter
  • 2 Eggs ( large )
  • 1 cap full of vanilla extract ( 1 cap is equivalent to a tsp)
  • 1 cup of Hot Qahwa (arabic coffee or regular coffee if you dont have some kahwa on hand) (optional).
  • Ganache
  • ½ cup whipping cream
  • 2 tsp butter ( unsalted)
  • 1 tbs cold qahwa (optional)
  • 1 and a half cups of 70% coco chocolate
  1. Preheat the Oven to 175.
  2. Brush the bundt pan with melted butter.. or Brush some good homemade pan release. (see notes)
  3. Sift the flour with the corn starch at-least twice.
  4. Whisk together the eggs, laban, butter and vanilla extract together until combined at low speed in a stand mixer.
  5. Combine in a separate bowl the flour-cornstarch mixture, sugar, baking powder, baking soda and salt
  6. Add the dry mixture to the wet mixture at the lowest speed in 3 parts at least making sure the dry ingredients have completely combined before adding the next part.
  7. You can add in the cup of Qahwa or coffee at this stage as it really enhances the flavour of the chocolate.
  8. Pour the batter into the mould after you have made sure there are no dry ingredients settled at the bottom of the bowl and its all well combined.
  9. Bake in the oven for 45-60 min till a skewer comes out clean when poked in the middle.
  10. After the cake is taken out place on a wire rack and cooled for 10 min, pour some really hot water on a kitchen towel and drape the bundt pan from the top. This ensures that the cake gets unstuck from the pan just incase you haven't greased the pan enough. ( which i don't too often)
  11. After the pan has fully cooled, invert the bundt onto a cake plate and wait for the cake to cool fully before pouring the ganache.
  12. For The Ganache
  13. In a saucepan, heat the cream, butter and qahwa till the bubbles start forming all over ( just starting to really boil)
  14. pour over the chocolate and wait for 30 seconds before whisking slowly from the middle till it all becomes a beautiful shiny ganache
  15. Pour over the cooled cake slowly.
  16. I always make extra ganache which i pour on to the cake slices as I serve them.
Jamie does a great pan release on her blog Love bakes Good Cakes. Find the link Here
Recipe by on an ordinary day at