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3 Shades of Coffee – 3 Amazing espresso cakes

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3 Shades of Coffee – 3 Amazing espresso cakes

coffee cake recipe

Coffee is truly a delight, but why limit yourself to just drinking coffee, when you can make fantastic masterpiece desserts with a little black gold. So get your oven gloves on, get your baking drive going, and start cooking.

Vanilla Latte Cake

coffee cake recipe - vanilla latte cake

The vanilla latte coffee cake makes an excellent summer desert, it looks fantastic and tastes even better. You could supplement this cake by coating it with caramel or maple sauce, or decorating it for any special event.

  • 1 double shots espresso of our Maestro blend
  • 120g softened butter
  • 180g granulated sugar
  • 100g light brown sugar
  • 250g all-purpose flour
  • 3 eggs (beaten)
  • 1 cup buttermilk
  • 1 tsp. baking powder
  • 1 tbsp. white vinegar

For filling:

  • 1 double shots espresso of our Maestro blend
  • 350g softened butter
  • 370g sifted powder sugar
  • 1 split vanilla pod
  • 2 tsp. vanilla extract
  • 2 tbsp. heavy cream

Preheat your oven to 180c (350F). Prepare 2 greased round baking pans. Mix the butter and sugars together using a hand mixer, until you get a creamy mixture, add the eggs and keep mixing, gradually add the flour. Dissolve baking powder in the vinegar and add to the mixture with the Maestro blend espresso and all other ingredients while mixing. Place half of the mixture in each baking pan and bake for about 30 minutes until risen and golden.

Let the cakes cool down for a few minutes and place on wire rack, drip the some espresso on the cakes and leave to fully cool down.

For the filling, mix the butter and sugar, then mix in the vanilla, cream and espresso. Spread about a third of the coffee butter-cream on one cake half, place the second on top like a sandwich, and coat the top and sides with the remaining butter-cream. Chill for at least 30 minutes before serving.

Cappuccino Cake

coffee cake recipe

In the world of baking, it can’t get much better than the right balance of sweetness. One great way to balance those sweet flavors is with the strong aromatic flavors of fresh coffee. This Cappuccino cake is surprisingly easy to make, guaranteed to be an instant hit every time.

  • 2 double shots espresso of our Gentleman blend
  • 250g softened butter
  • 250g light brown sugar
  • 300g self-rising flour
  • 4 eggs (beaten)
  • 50g toasted & chopped walnuts
  • 500g mascarpone
  • 2 tbsp. brown sugar
  • Cocoa powder (to decorate)

Preheat your oven to 180c (350F). Mix the butter and sugar together using a hand mixer, until you get a creamy mixture, add the flour and eggs and keep mixing. Fold in the walnuts and one double shot of Gentleman blend espresso, place half of the mixture in each baking pan and bake for about 30 minutes until risen and golden.

Let the cakes cool down for a few minutes and place on wire rack, drip the some espresso on the cakes and leave to fully cool down.

Mix the mascarpone with the sugar and the remaining espresso until smooth. Spread half the mascarpone on one cake half, place the second on top like a sandwich, and coat the top with the remaining mascarpone. Sprinkle some cocoa powder on top and serve!

Chocolate Espresso Cakes

chocolate coffee cake recipe

These single portion cakes are a dream come true for both coffee lovers and chocolate lovers. They make a great afternoon snack, along with a soothing cup of Joe of course. This recipe makes 12 chocolate espresso single portion cakes. Enjoy.

  • 1 double shots espresso of our Intelligente blend
  • 1 cup buttermilk
  • 250g granulated sugar
  • ¾ cups vegetable oil
  • 250g all-purpose flour
  • 2 eggs (beaten)
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 50g unsweetened cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 170g semisweet chocolate (chopped)
  • 120g bittersweet chocolate (chopped)
  • ½ cup whipping cream

Preheat your oven to 180c (350F). Mix the buttermilk, sugar, Intelligente blend espresso, eggs, salt and eggs on a medium speed, until well blended. In a separate bowl mix the flour, baking powder, baking soda and cocoa powder. Gradually mix the dry and wet mixtures together until smooth, mix in the semisweet chopped chocolate.

Fill about 12 baking cups (paper cups or a rimmed baking pan) up to about 2/3 height, bake for 30 minutes, and let the cakes cool completely on a wire rack.

For the topping, melt the bittersweet chocolate with the cream on the lowest heat possible, constantly string, until well blended and dissolved. Let the chocolate topping cool for about 20 minutes, and coat each cake generously. Serve after the cakes have chilled for about 30 more minutes.