Instructions:
1) In a pot, combine the coffee, honey, butter, and ground spices/ espresso. Place on medium heat, and bring to a boil. Remove from heat, and allow to cool. (If using the essential oils in place of ground spices, add them once the syrup is luke warm.)
2) Stir in the eggs, (1 at a time), and incorporate well- either by hand, or in a stand mixer with a paddle attachment. Add the brown sugar until well incorporated. Lastly stir in the baking powder/ flour, and mix until combined. (Try not to over mix!)
3) Pour the batter into the 2 prepared loaf pans. Bake at 350F. for 40-60min. (Make sure to test with a toothpick in the center- if it comes out clean, it’s done!) Remove from the oven. Invert out of pans after 10min.- onto a cooling rack.
4) Filling is optional!! If you don’t want to get that fancy, (or don’t have the time), simply slice and serve as is!
Or, slice each loaf into 3 or four layers. Make up the syrup mixture above. Using a pastry brush, lightly brush some of the syrup over each layer, then spread the plum/ prune jam. Repeat until cake is finished! (If not using both cakes at once, you can wrap one of the filled loafs really well, and freeze for 30-60 days until ready to serve.)
5) To finish with ganache: In a pot, bring to a boil the whipping cream and butter. Pour over the chocolate chips in a bowl, and whisk until chocolate is melted- and ganache is smooth. Allow the ganache to cool until just slightly warm to the touch- then pour over your cakes. Keep the finished cakes refrigerated until you are ready to slice and serve. ***Once sliced, it’s important to keep well wrapped- to prolong the quality of the cake.
Enjoy!
ROOTPHP