Honestly, I’m not a coffee fan, but I’m a huge chocoholic! But like other bakers, I know that they are a dynamic duo that can turn any ordinary dessert into an extraordinary treat. So, here I am with this simple mini chocolate coffee cake recipe! Trust me; the coffee flavor complements the chocolate note beautifully without overpowering it.
Why This Homemade Mini Chocolate Coffee Cake Is A Showstopper
Coffee-infused chocolate cake layers: The coffee seeps into the chocolate sponge, making each bite incredibly moist. The rich coffee flavor deepens the chocolatey goodness, and you get this beautiful balance between bitterness and sweetness. I always find that a moist cake is a key to a great dessert, and this one delivers just that. It’s like a double punch of rich, aromatic coffee with the smooth richness of chocolate.
Perfect texture: The combination of fluffy chocolate sponge and velvety coffee mousse creates a light and airy structure that practically melts in your mouth. The cake layers are so soft and delicate, and when paired with the smooth, creamy coffee frosting, it’s like a little bite of heaven—nothing dry or dense with this coffee chocolate cake recipe!
16 Basic Steps To Make Mini Chocolate Coffee Cake
Chocolate Joconde Sponge
Step 1
Alright, let’s start with the base of our beautiful dessert – the chocolate joconde sponge. This cake is light, airy, and rich with cocoa flavor.
Start by sifting 50g almond flour and 60g powdered sugar together in a large bowl. I always recommend sifting twice; it really helps in making sure the sponge comes out light and fluffy!
Step 2
Crack 2 large eggs into the bowl. Now, grab your electric mixer with the whisk attachment. You’ll want to beat the eggs on high speed until they’re pale and fluffy – this can take about 3-5 minutes.
Trust me, it’s worth the time! When the mixture doubles in volume, you’ll know you’re there. It’s the airiness that makes this cake so special!
Step 3
Once your eggs are fluffy, sift in 20g natural cocoa powder and 15g all-purpose flour. This is where the rich chocolate flavor really starts to shine. Gently fold it in. Don’t overmix! You want to keep that lightness we just worked so hard for.
Step 4
In a separate bowl, beat 2 egg whites with your electric mixer until they start to form soft peaks. Then, gradually add 30g white sugar, continuing to beat until you reach medium peaks.
It’s important not to go too stiff here, as we want the egg whites to gently fold into the cocoa mixture.
Step 5
Now, take ⅓ of the beaten egg whites and gently fold them into the chocolate mixture. This will loosen it up a bit. Then, carefully fold in the remaining egg whites until just combined. No need to be too aggressive – we want to preserve that airy texture!
Step 6
Next, pour in 10g of melted unsalted butter. Mix it through until the cake batter is smooth and glossy. Line your 38×26 cm baking tray with parchment paper, pour in the batter, and spread it out with an offset spatula.
Tap the tray a few times on the counter to get rid of any air bubbles – this makes for a smooth, even bake. Pop it into a 180°C (350°F) preheated oven for about 10 minutes. You’ll know it’s done when the cake springs back lightly when touched.
Step 7
Once it’s baked, take the tray out and let the cake cool completely before peeling off the parchment paper. Then, using an 8 cm cake ring, cut out 12 circles of cake. Set these aside – they’ll be the base for our coffee mousse layers.
Coffee Mousse
Step 8
For the coffee mousse, the secret to a deep, rich flavor is freshly ground coffee beans. Take 10g of coffee beans, place them in a plastic bag, and crush them with a rolling pin. The texture doesn’t need to be perfect – just coarsely ground, enough to release all that aromatic coffee goodness.
Step 9
Pour 150ml of milk into a saucepan, then add the coarsely ground coffee beans. Bring it to a simmer on medium heat, then turn off the heat and cover the pan. Let the coffee infuse into the milk for 10 minutes. The smell is absolutely heavenly – it’s the best part!
Step 10
While the milk is infusing, whisk 2 egg yolks with 30g granulated sugar in a mixing bowl until it’s smooth. Be careful not to overbeat them – we just want them to be silky. After 10 minutes, bring the coffee milk back to a simmer, then slowly pour it through a sieve into the egg yolk mixture. Mix well.
Step 11
Pour the egg and coffee mixture back into the saucepan and cook on low heat. Stir continuously until it reaches 82°C (180°F). Or you can test it by dipping a spoon into the custard – if it coats the back of the spoon, you’re good to go. This part is really key – don’t rush it!
Step 12
Once you’ve reached the right consistency, take it off the heat and add 3g of bloomed gelatin (about 2 sheets). Stir well until fully dissolved.
Let this mixture cool to room temperature, then cover it with plastic wrap, pressing it directly onto the surface to avoid any skin forming. Chill it for a bit while we get the cream ready.
Step 13
In another medium bowl, whisk 200g of heavy cream and 10g of powdered sugar until it’s semi-whipped. You want it to be soft but not too stiff. If you’ve got a stand mixer, now’s the time to let it do its thing!
Once the coffee mixture has cooled to room temperature, gently fold it into the whipped cream. This will create a light, fluffy mousse that has just the right balance of coffee and creaminess.
Step 14
Now, line three 8cm cake molds with acetate sheets (I love these for clean edges!). Start by placing a circle of your chocolate joconde sponge in each mold, then brush it with some espresso for moisture.
Next, pipe (or spoon) a layer of coffee mousse on top. I usually pipe it because it’s so much cleaner, but whatever works for you!
Repeat this layering process until you have 4 layers of chocolate sponge and 4 layers of coffee mousse in each mold. It’s a little work, but it’s totally worth it for those beautiful layers. Pop them in the fridge for at least 3 hours – we need that mousse to set perfectly.
Chocolate Decoration
Step 15
For the final touch, let’s make some beautiful chocolate decorations.
Melt 80g dark chocolate and pour it onto three acetate strips (about 5.5 cm wide). Use an offset spatula to spread the chocolate evenly across each strip. Let it cool a little – you want it to be flexible, not hard.
Once the chocolate is slightly set, wrap each strip around an 8 cm cake mold and secure it with a bit of tape. Pop them into the fridge for 5 minutes to let the chocolate harden.
Melt a bit more dark chocolate, then spread it on another acetate strip. While it’s still flexible, use a small knife to cut it into thinner strips. Don’t separate them completely!
Then, gently spiral them around a rolling pin and secure them with tape. Let these rest until they set into beautiful spirals.
Step 16
Once everything has cooled and set, carefully remove the acetate sheets. Now you’ve got your stunning chocolate bands and spirals ready. Sprinkle a little cocoa powder over the top of each moist chocolate cake, wrap the chocolate band around it, and then finish with those beautiful spiral decorations. If you want to go the extra mile, add some edible golden leaves for that elegant touch. Voila!
If you’re a coffee person, check out my easy coffee cake and pumpkin coffee cake recipe!
Storing, Freezing & Making Ahead
Storing
To keep your rich chocolate cake fresh for up to 4 days, store it in the fridge. Make sure to cover the cake tightly with plastic wrap or foil to prevent it from drying out. This way, it will maintain its moist texture and creamy frosting for several days.
Freezing
If you want to enjoy your delicious cake later, freezing is a great option. After the cake has cooled completely, place it in an airtight freezer-friendly container and freeze for up to 3 months.
Make Ahead
Planning ahead? You can make this cake ahead of time by freezing the chocolate sponge layer. Wrap it tightly in plastic wrap and freeze for up to 2 months. When you’re ready to assemble and frost, allow the layers to thaw at room temperature for about 1-2 hours. After thawing, make the coffee mousse and assemble the perfect cake as directed. It’s a time-saver for special occasions or busy baking days!
FAQs
Can I use decaf coffee?
Absolutely! I’ve tried decaf coffee, and the flavor and texture were just as good.
Can I make a dairy-free version?
Of course! Simply switch to vegan butter and coconut cream, and you’re good to go.
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Feel free to reach out if you have any questions or tips to share – we’re all in this together!
Mini Chocolate Coffee Cake
Ingredients
Chocolate joconde sponge
- 50 g almond flour
- 15 g all-purpose flour
- 20 g unsweetened cocoa powder
- 60 g powdered sugar
- 30 g granulated sugar
- 2 whole eggs + 2 egg whites, room temperature
- 10 g melted butter
Coffee mousse
- 30 g granulated sugar
- 200 g heavy whipping cream
- 10 g powdered sugar
- 150 ml milk
- 2 egg yolks, room temperature
- 10 g coffee beans
- 3 g gelatine (2 sheets)
Decoration
- 80 g dark chocolate
- 2 tsp unsweetened cocoa powder
- Edible gold leaves
Instructions
Chocolate Joconde Sponge
- Sift 50g almond flour and 60g powdered sugar together to ensure a light, fluffy sponge.
- Beat 2 eggs until pale and fluffy (about 3-5 minutes). The mixture should double in volume.
- Sift in 20g cocoa powder and 15g flour, then gently fold them in to maintain airiness.
- Beat 2 egg whites with 30g sugar until medium peaks form. Avoid over-beating.
- Fold ⅓ of the beaten egg whites into the chocolate mixture, then gently fold in the rest.
- Add 10g melted butter to the chocolate cake batter and mix until smooth. Pour the batter into a parchment-lined tray and bake at 180°C (350°F) for 10 minutes.
- Let the cake cool, then cut out 12 circles using an 8 cm cake ring.
Coffee Mousse
- Grind 10g coffee beans coarsely. Crush them in a plastic bag with a rolling pin.
- Simmer 150ml milk with ground coffee for 10 minutes to infuse the flavor.
- Whisk 2 egg yolks with 30g sugar until smooth. Pour the coffee milk through a sieve into the yolks and mix well.
- Cook the egg and coffee mixture on low heat until it reaches 82°C (180°F) or coats the back of a spoon.
- Stir in 3g bloomed gelatin, then let the mixture cool. Cover it with plastic wrap to avoid skin forming.
- Whisk 200g heavy cream with 10g powdered sugar until semi-whipped, then fold in the cooled coffee mixture.
- Line 3 cake molds with acetate. Layer each mold with a chocolate sponge, brush with espresso, and add a layer of coffee mousse. Repeat layers for a total of 4 sponge and 4 mousse layers. Chill for at least 3 hours.
Chocolate Decoration
- Melt 80g dark chocolate and spread it on 3 acetate strips. Wrap each strip around the cake molds and chill for 5 minutes to set.
- Melt more chocolate, spread on another acetate strip, and cut into thin strips. Spiral them around a rolling pin to create decorative spirals. Let them set.
- Remove the acetate sheets, wrap the chocolate bands around the cakes, and top with spiral decorations. Finish with cocoa powder and optional edible gold leaves for extra elegance.
Notes
- Cover the cake with plastic wrap or foil to prevent drying out, and keep it in the fridge for up to 4 days.
- Freeze the cooled cake in an airtight container for up to 3 months.
- Make the chocolate joconde sponge ahead and freeze it for up to 2 months. Thaw layers at room temperature for 1-2 hours or in the fridge overnight. Whip up the coffee mousse and assemble after thawing.
