Coffee Recipes - Home Cooking Adventure

Coffee Walnut Mousse Cake

Ella - Home Cooking Adventure — Sat, 20 Jan 2024 15:17:31 +0000

Get ready to dive into a world of flavor with our delightful Coffee Walnut Mousse Cake. Picture a sublime blend of rich coffee-infused walnut sponge, a rich walnut caramel filling that adds a satisfying contrast, topped with the coffee cream cheese mousse that is bringing a perfect balance of sweetness and richness to the cake.

But that’s not all, a decadent chocolate ganache sits on top of the entire creation, creating a luxurious finish that will leave you craving more.

The cake is decorated with coffee-infused whipped cream, chocolate shards, and chopped walnuts, creating a visual masterpiece that mirrors the delightful medley of flavors within.

This Coffee Walnut Mousse Cake is simply irresistible, a perfect blend of coffee and walnut magic.

How to prepare the coffee walnut mousse cake

The recipe for this mousse cake is not complicated at all, each step of the recipe is easy and quick to prepare. Start with the coffee walnut sponge cake, continue with the walnut caramel filling and the coffee mousse and in the end prepare the chocolate ganache.

How to prepare the coffee walnut sponge cake

Start by preheating the oven to 320F (160C) and greasing an 8-inch (20cm) springform pan with parchment paper. In a big bowl, mix eggs, sugar, salt, instant coffee, and vanilla extract until the mixture becomes thick, foamy, and light in color, usually for about 5 minutes.

Gently fold in flour and ground toasted walnuts, then bake for 15-20 minutes until a toothpick comes out clean from the center. Let it cool completely.

How to prepare the walnut caramel layer

For the walnut caramel layer, heat sugar and water in a saucepan until it becomes a light caramel color. Add cream (it might bubble a bit), butter, walnuts, and salt. Stir constantly for about 1 minute. Spread this walnut caramel filling over the walnut sponge cake, leaving a ½ inch (1cm) border, and refrigerate while you make the coffee mousse.

How to prepare the coffee cream cheese mousse

Start by dissolving gelatin in cold water and let it swell for 5-10 minutes. Meanwhile, mix cream cheese, powdered sugar, vanilla extract, and instant coffee until smooth. Dissolve the swollen gelatin over low heat and pour it into the cream cheese mixture. Add chilled cream and whip until soft peaks form. Pour the coffee mousse over the cake, smooth the top, cover, and refrigerate for 4-6 hours or overnight.

How to prepare the chocolate ganache topping

Make the chocolate ganache by melting chocolate and cream over low heat. Spread it evenly over the cake, then refrigerate for another 30 minutes.

Decorate with coffee whipped cream, chocolate shards, chopped walnuts, and a dusting of instant coffee.

Hope you will give this amazing Coffee Walnut Mousse Cake a try and enjoy it as much as we did. If you do, make sure to share the photos with me on Instagram.

Other coffee desserts you may like to try

This Opera Cake, an amazing French dessert features layers of almond sponge cake, coffee buttercream, and chocolate ganache, creating a perfect balance of flavors and textures.

This Chocolate Mocha Fault Line Cake consists of three layers or moist chocolate cake with cream cheese mocha filling and a bit of crunch from the crushed coffee beans and chocolate, coated in a delicious sweetened condensed milk buttercream.

Our Flourless Chocolate Cake with Coffee Mousse is a heavenly dessert, with a rich, dense, fudgy flourless chocolate cake at the base with a soft and airy coffee mousse on top.

This Classic Tiramisu is easy to make and consists of layers of ladyfingers soaked in coffee filled with a creamy mixture of mascarpone cheese, eggs, sugar, and liqueur.

Coffee Walnut Mousse Cake

This Coffee Walnut Mousse Cake is a delightful blend of coffee-infused walnut sponge, walnut caramel crunch, and creamy coffee mousse.

Course Dessert

Cuisine American

Keyword coffee, coffee cake, mousse cake, walnut

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 408kcal

Ingredients

Coffee Walnut Sponge Cake

2 eggs
1/3 cup (70g) sugar
1/4 tsp (1g) salt
1 tsp (2g) instant coffee
1 tsp (5g) vanilla extract
2/3 cup (70g) roasted walnuts , ground
1/4 cup (30g) all-purpose flour

Walnut Caramel Filling

1/2 cup (100g) sugar
1 tbsp (15ml) water
3 tbsp (45g) whipping cream
2/3 cup (70g) walnuts , toasted, cut into smaller pieces
1 tbsp 15g) butter
1/2 tsp (3g) salt

Coffee Cream Cheese Mousse

9 oz (250g) cream cheese
1/2 cup (60g) powdered sugar
2 tsp (4g) instant coffee
1/2 tsp (3g) vanilla extract
1 ¼ cup (300ml) whipping cream
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water

Chocolate Ganache

3.5 oz (100g) semisweet chocolate
3.5 oz (100g) whipping cream

For Decoration

coffee whipped cream
chocolate shards
toasted walnuts, chopped
instant coffee for dusting

Instructions

How to toast walnuts.

Preheat the oven to 300°F (150°C).
Place the walnuts into a parchment paper-lined baking sheet and let them toast for 15 minutes.
When cool, ground or cut the walnuts into smaller pieces, as needed.

Prepare the walnut sponge cake.

Preheat the oven to 320°F (160°C). Grease and line with parchment paper an 8-inch (20cm) springform pan.
In a large bowl mix eggs with sugar, salt, instant coffee and vanilla extract until thick, foamy and light-colored, for about 5 minutes.
Gently fold in the flour and ground toasted walnuts.
Bake for 15-20 minutes until a toothpick inserted into the center comes out clean.
Let cool completely.

Prepare the walnut caramel filling.

Place the sugar and water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gets a dark caramel color.
Add the cream. It will bubble a little bit.
Add the butter, walnuts and salt and let cook for about 1 minute stirring constantly with a wooden spoon or spatula.
Spread the walnut caramel filling over the walnut sponge cake, leaving an ½ inch (1cm) border and refrigerate until you prepare the coffee mousse.

Prepare the coffee cream cheese mousse.

Dissolve gelatin in cold water and let it swell for about 5 minutes.
In a large bowl mix cream cheese with powdered sugar, vanilla extract and instant coffee until smooth.
Place the gelatin over low heat just until the gelatin dissolves and pour it over the cream cheese mixture and mix to combine.
Add chilled cream and whip until soft peaks form.
Pour the coffee mousse over the cake.
Cover and refrigerate for 4-6 hours or overnight.

Prepare the chocolate ganache.

Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
Spread it evenly over the cake.
Refrigerate for another 30 minutes before serving.
Decorate the cake with coffee whipped cream, chocolate shards, chopped walnuts and a dust of instant coffee. Enjoy!

Video

Nutrition

The post Coffee Walnut Mousse Cake appeared first on Home Cooking Adventure.

Tiramisu Cake Roll

Ella - Home Cooking Adventure — Fri, 31 Mar 2023 13:55:41 +0000

This Tiramisu Cake Roll is a delectable dessert that combines the classic flavors of tiramisu with the lightness of a sponge cake, making it a dessert that is both indulgent and satisfying. The dessert is made by rolling a coffee sponge cake with a rich and creamy Mascarpone and coffee filling. It is easy to prepare and is sure to please anyone with a sweet tooth.

How to make Tiramisu Cake Roll

To make a Tiramisu Cake Roll, start by making the coffee sponge cake. It is a light and airy cake perfect for cake roll recipes. In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer until they become light in color and foamy. Add in the oil and mix until well incorporated. Gradually, fold in the dry ingredients. Pour the batter into a greased baking sheet and spread it evenly. Bake the cake at 350F (180C) for 10-12 minutes or until a toothpick inserted into the center comes out clean. Sprinkle the cake with powdered sugar to prevent it from sticking. Cover it with a kitchen towel and flip the cake over it. Remove the parchment paper and while still warm, roll it up with the towel. Let it cool completely.

To prepare the coffee Marsala mixture, mix the espresso with the Marsala wine in a small bowl and set it aside.

For the Mascarpone coffee frosting, mix the Mascarpone cheese with powdered sugar, vanilla, and coffee powder in a large bowl. Add in the chilled whipping cream and mix until stiff peaks form.

How to assemble the Tiramisu Cake Roll

To assemble the cake roll, unroll the cake and use a brush to soak it with the coffee Marsala mixture. Spread the Mascarpone frosting evenly, leaving a ½ inch (1cm) border. Roll the cake back up and refrigerate for at least 2 hours before serving, to allow the flavors to meld together.

Prepare the coffee whipped cream by whipping cream with powdered sugar and coffee until stiff peaks form. Spread over the rolled cake. Use a spatula to create some irregular peaks. Cut the ends of the roll. When it is time to serve, dust it with cocoa powder or grated chocolate to give it an elegant finish.

This dessert is perfect for special occasions, holiday tables, or as a sweet treat to enjoy with a cup of coffee. Whether you are a fan of tiramisu or simply enjoy trying new desserts, a Tiramisu Cake Roll is a must-try. It is simply amazing. Don’t forget to share the photos with me on Instagram if you try it out. Enjoy!

Other Tiramisu recipes you may like to try

Tiramisu is a classic Italian dessert that has gained popularity worldwide. As we love this dessert here you can find other variations to it that are perfect for various occasions.

This Tiramisu Layer Cake is a show-stopping dessert that combines layers of coffee-soaked sponge cake with the classic mascarpone filling. This No-Bake White Chocolate Tiramisu Cheesecake is a creamy and decadent variation that replaces the traditional filling with white chocolate cheesecake. Classic Tiramisu, on the other hand, is the original recipe that has stood the test of time and remains a favorite among dessert lovers. For those who crave the flavors of Tiramisu but are short on time, this 1-Minute Tiramisu Mug Cake is a perfect solution. This quick and easy dessert can be made in a mug in the microwave in just one minute, making it a great option for quickly satisfying your sweet tooth.

Tiramisu Cake Roll

This Tiramisu Cake Roll is a delectable dessert that combines the classic flavors of tiramisu with the lightness of a sponge cake, making it a dessert that is both indulgent and satisfying. It is a dessert that is sure to please anyone with a sweet tooth.

Course Dessert

Cuisine Italian

Keyword cake roll, coffee, mascarpone frosting, Tiramisu

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 289kcal

Ingredients

Coffee Sponge Cake

3/4 cup (95g) all-purpose flour
1 tsp (4g) baking powder
1 tsp (2g) instant coffee powder
1/2 tsp (2g) salt
4 eggs
2/3 cup (135g) sugar
1 tsp (5g) vanilla extract
2 tbsp (28g) vegetable oil

Coffee Mixture

1/3 cup (80ml) espresso
1 tbsp (15ml) Marsala wine

Mascarpone Frosting

9 oz (250g) Mascarpone cheese , room temperature
1 cup (240g) whipping cream , chilled
2 tsp (4g) instant coffee powder
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract

Coffee Whipped Cream Topping

7 oz (200g) whipping cream , chilled
1/4 cup (30g) powdered sugar
1 tsp (2g) instant coffee powder

For Decorating

Cocoa powder , for dusting

Instructions

Prepare the coffee sponge cake.

Preheat the oven to 350F (180C). Slightly grease a 12×16 inch (30x40cm) baking sheet and line it with parchment paper.
In a medium bowl whisk flour with, baking powder, instant coffee and salt. Set aside.
In a large bowl add eggs, sugar and vanilla. Beat with an electric mixer until light in color and foamy. Add oil and mix until well incorporated. Gradually, fold in the flour mixture.
Pour the batter into the prepared baking sheet and spread evenly.
Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
Sprinkle with powdered sugar to prevent it from sticking. Cover with a kitchen towel and flip the cake over it. Remove the parchment paper. While still warm roll it up with the towel. Let cool completely.

Prepare the coffee Marsala mixture.

In a small bowl mix the espresso with Marsala wine and set aside.

Prepare the Mascarpone coffee frosting.

In a large bowl, mix the Mascarpone cheese with powdered sugar, vanilla and coffee powder. Add the chilled whipping cream and mix until stiff peaks form.
Unroll the cake and use a brush to soak it with the coffee Marsala mixture.
Spread the Mascarpone frosting evenly, leaving a ½ inch (1cm) border.
Roll the cake back up. Refrigerate for at least 2 hours before serving.

Prepare the coffee whipped cream.

In a medium bowl, whip the cream with powdered sugar and coffee until stiff peaks form. Spread over the rolled cake. Use the spatula to create some irregular peaks.
Cut the ends of the roll.
Before serving, dust the roll with cocoa powder and enjoy!

Video

Nutrition

The post Tiramisu Cake Roll appeared first on Home Cooking Adventure.

15 Delicious Coffee Desserts

Ella - Home Cooking Adventure — Mon, 27 Feb 2023 17:32:06 +0000

Coffee desserts are a delightful combination of two of life’s greatest pleasures: coffee and sweets. They are a popular choice for those who enjoy the rich, bold flavor of coffee and the decadence of desserts. Here are 15 of our favorite Coffee Desserts that are decadent and delicious and perfect for various occasions.

Here you will find coffee desserts in various forms, including layer cakes, cheesecakes, cake rolls, mousse cakes, pies and cupcakes. Each of these recipes is bursting with coffee flavor in a unique and deligtful way.

Tiramisu Cakes

One of the most popular coffee desserts is the Classic Tiramisu which originated in Italy. It is easy to make and consists of layers of ladyfingers soaked in coffee filled with a creamy mixture of mascarpone cheese, eggs, sugar, and liqueur. Tiramisu has become a favorite dessert all over the world.

Tiramisu

Nothing goes better in a hot summer day than a chilled dessert. Tiramisu is one of these irresistible desserts that is so easily to put together and requires no cooking.It is rich and fluffy, literally melts in your mouth. No wonder why everybody loves it that much.

Check out this recipe

Here you can also find some variations to the classic Tiramisu like this amazing Tiramisu Cake. The cake consists of four layers of vanilla sponge cake soaked in espresso and Marsala wine filled with a creamy and smooth Mascarpone frosting.

Tiramisu Layer Cake

This amazing Tiramisu Cake is one of the best desserts you can prepare for your loved ones all year round. An elegant dessert consisting of four layers of moist and soft sponge cake, soaked in espresso and Marsala wine, filled with a smooth and fluffy Mascarpone frosting. One of the easiest layer cakes I’ve made so far and is simply heavenly.

Check out this recipe

This No-Bake White Chocolate Tiramisu Cheesecake has a ladyfinger and coffee crust, a Mascarpone and white chocolate filling, and a coffee-soaked ladyfinger layer insert.

No-Bake White Chocolate Tiramisu Cheesecake

This No-Bake White Chocolate Tiramisu Cheesecake is a great summer dessert, with an amazing flavor and texture. It is an eggless no-bake Tiramisu cake that looks and tastes amazing. A coffee ladyfinger crumb crust, a creamy Mascarpone white chocolate filling, and a layer of coffee and Marsala wine dipped ladyfingers insert.

Check out this recipe

Chocolate and Coffee Desserts

Another popular coffee dessert is one that combines the rich flavors of chocolate and coffee. One of our favorites is the well-known French dessert, Opera Cake. This cake is both visually stunning and delicious. It features layers of almond sponge cake, coffee buttercream, and chocolate ganache, creating a perfect balance of flavors and textures.

Opera Cake

Opera Cake is a rich French Cake, that uses one of the most loved flavor combinations, chocolate and coffee. The cake is consisting of layers of almond sponge cake soaked in coffee syrup, filled with coffee buttercream and chocolate ganache and topped with chocolate glaze.

Check out this recipe

This Flourless Chocolate Cake with Coffee Mousse is one of the most appreciated cakes from my website. This gluten-free cake features a dense, fudgy chocolate base topped with a light and airy coffee mousse, creating a perfect balance of flavors and textures.

Flourless Chocolate Cake with Coffee Mousse

The flourless chocolate cake at the base is rich, chocolaty, dense and fudgy while the coffee mousse on top is full of aroma, soft and airy. Chocolate and coffee have always made such a great pair and in this form it is absolutely heavenly.

Check out this recipe

For a unique coffee and chocolate dessert you may like to try this decadent Chocolate Mocha Fault Line Cake with Chocolate Sail or this Chocolate Vertical Layer Cake, Chocolate Mocha Hurricane Swiss Roll or this Coffee Walnut Mousse Cake.

Chocolate Mocha Fault Line Cake with Chocolate Sail

This cake consists of three layers or moist chocolate cake with a cream cheese mocha filling and a bit of crunch from the crushed coffee beans and small pieces of chocolate, coated in a delicious sweetened condensed milk buttercream. For the fault line coffee beans and chocolate are used and the top is decorated with an impressive chocolate sail, everything enhanced with edible gold paint.

Check out this recipe

Chocolate Vertical Layer Cake

This Chocolate Vertical Layer Cake is one of the most decadent cakes I’ve made, with a great symphony of flavors and textures. The cake is a perfect combination of moist chocolate sponge cake, apricot jam, mascarpone coffee frosting, and a crunchy, buttery biscuit base. It's coated in a creamy mascarpone frosting, topped with chocolate ganache, and decorated with chocolate shards.

Check out this recipe

Chocolate Mocha Hurricane Swiss Roll

The cake roll not only has this amazing hurricane effect it is also a delightful treat, consisting of a tender and moist layer of sponge filled with apricot jam and chocolate coffee ganache. The white chocolate and coffee shards bring a bit of texture and create an irresistible dessert.

Check out this recipe

If you like coffee and chocolate desserts in combination with various fruits you may like to try this decadent Chocolate Strawberry Coffee Layer Cake or these amazing Pumpkin Mocha Cupcakes with Toasted Meringue and this easy to make German Mocha Mole Cake made with fresh bananas.

Chocolate Strawberry Coffee Layer Cake

It may seem strange to mix coffee and strawberries, but if you want a bold, decadent, grown-up cake, this Chocolate Strawberry Coffee Layer Cake is the one. With chocolate and coffee in perfect harmony and along with a sweet, subtle strawberry jam, this tastes like the richest and most moist cake, perfect for a friend's gathering.

Check out this recipe

German Mocha Mole Cake – Maulwurfkuchen

This German Mocha Mole Cake is made with a chocolate cake, filled with bananas, mocha whipped cream with chocolate, and coated into chocolate cake crumbs.

Check out this recipe

Pumpkin Mocha Cupcakes with Toasted Meringue

Invite fall aromas right inside your kitchen when whipping up a batch of these amazing Pumpkin Mocha Cupcakes. Textures of pumpkin spice crust , moist chocolate cake and light and fluffy toasted meringue, mingle in this dessert in surprising ways, making this a delightful experience for your taste buds. Coffee notes bring in a more complex flavor to these cupcakes without being too overpowering.

Check out this recipe

If you are in search for no-bake coffee and chocolate desserts you must try these amazing recipes for Chocolate Mocha Crepe Cake and No-Bake Chocolate Biscuit Mocha Mousse Cake. Both are really easy to prepare and a great way to satisfy your sweet tooth.

Chocolate Mocha Crepe Cake

If you haven’t tried a Crepe Cake by now you should definitely consider it. It is amazing how some basic, common crepes can turn into such an amazing and delightful dessert.

Check out this recipe

No-Bake Chocolate Biscuit Mocha Mousse Cake

This amazing no-bake dessert, Chocolate Biscuit Mocha Mousse Cake has a delightful chocolate rum biscuit cake at the bottom, with a mocha Mascarpone mousse and a layer of chocolate ganache on top.

Check out this recipe

Caramel Coffee Desserts

Caramel coffee cakes are a delectable dessert that combines the rich flavor of coffee with the sweet caramel. This Walnut Caramel Mirror Cake is an elegant mousse cake you can try. It combines the nutty crunch of walnuts with the rich, flavors of coffee and caramel. This cake is sure to impress with its intricate flavors and textures. It is perfect for special occasions or as a luxurious treat.

Walnut Caramel Mirror Cake

This Walnut Caramel Mirror Cake consists of a walnut cake at the bottom, followed by a semisweet chocolate layer, caramelized toasted nuts and a mascarpone and coffee mousse on top. The cake is coated with a caramel mirror glaze and decorated with a chocolate golden flower for o more elegant look.

Check out this recipe

For a no-bake caramel and coffee dessert try this amazing Banoffee Pie. This classic dessert features a buttery biscuit base topped with a layer of creamy caramel, fresh bananas, and a generous dollop of coffee-infused whipped cream. The result is a mouth-watering dessert that perfectly balances sweetness and bitterness. It is a must-try for coffee and dessert lovers alike.

Banoffee Pie

Banoffee Pie – delicious biscuit crust, caramel and flavored ripe bananas for filling, topped with coffee flavored whipped cream and crispy chocolate curls.

Check out this recipe

These 15 coffee desserts offer a delicious way to indulge in the rich flavor of coffee. They are perfect for any occasion and a delightful treat for coffee lovers of all ages. With so many variations and options to choose from, here you can find a coffee dessert for everyone.

Let me know if you try any of these amazing coffee desserts. Tag me on Instagram if you try them out, and wish you enjoy them as much as we did.

OTHER RECIPE COLLECTIONS:
20 Yogurt Desserts
10 Choux Pastry Recipes
30 Irresistible Custard Desserts
15 Cake Roll Recipes
35 Mouthwatering Gluten-Free Desserts
35 French Desserts
20 Eggless Cake Recipes
15 Lemon Desserts
20 Baked Cheesecake Recipes
15 No-Bake Cheesecake Recipes
Coconut Recipes
25 Healthy Recipes
20 Muffin Pan Recipes
40 Best Back-to-School Recipes
35 Strawberry Desserts
Easy 10 Breakfast Recipes
1 Minute Mug Cake Recipes: 6 ways
Top 10 Refined Sugar-Free Desserts
10 Nutella Recipes
10 Apple Recipes

The post 15 Delicious Coffee Desserts appeared first on Home Cooking Adventure.

Chocolate Strawberry Coffee Layer Cake

Ella - Home Cooking Adventure — Fri, 10 Feb 2023 17:31:22 +0000

How to prepare this Chocolate Strawberry Coffee Layer Cake

This cake has 5 components, it may seem intimidating, but all the steps are simple and straightforward. I recommend doing the coffee cake and chocolate cremeux a day ahead, so you do not have to do too many things in one day.

How to make the milk chocolate cremeux

Start by making the milk chocolate cremeux. This is a very smooth and creamy custard, it needs to sit in the fridge to set, for at least 4 hours or overnight. For this, you’ll need a cooking thermometer and a hand blender.

Hydrate the gelatine in cold water. Bring to a simmer the first whipping cream. Meanwhile, mix the egg yolk and sugar until pale. Pour the hot whipping cream into the egg yolk mixture and return it to the stove. Keep mixing on low heat until the temperature reaches 179 F (82 C). Be careful not to let the temperature go higher. Remove from the stove and add in the gelatine, mix until the gelatine melted. Then add the milk chocolate and mix with a hand blender. Cover it with foil and put it in the fridge. After chilling and set, add the remaining cream and stir vigorously until you obtain a shiny custard.

How to prepare the chocolate coffee cake layers

Now you can prepare the coffee cake. The ingredients are for a 5.9 inches (15 cm) cake pan. Start by mixing the oil, egg, and sugar. Add in the buttermilk, add in all the dry ingredients, and mix until combined. At the end add the strong hot coffee. The batter will be runny, don’t worry, it is the right way to be. Bake at 35oF (180C), for about 40 mins, depending on the oven. Leave the cake in the pan to cool, then you can cut it into three evenly horizontal layers.

How to prepare the strawberry jam and syrup

While the cake is in the oven, you can prepare the strawberry jam and syrup. For making the jam, simply put all the ingredients in a saucepan and let them boil for 5 minutes until you get a thick mixture. For the coffee liqueur syrup, boil the water and sugar for 5 minutes and remove them from the stove, then add the coffee liqueur. You can leave out the liqueur if you don’t like it or replace it with just coffee.

How to prepare the coffee cream

You can make the coffee cream right before you assemble the cake. First, you need to lightly beat the chocolate cremeux, until it becomes soft and shiny. Then, in a large bowl, using a hand mixer, mix together the cream cheese, whipping cream, powdered sugar, instant coffee and chocolate cremeux until soft peaks form. The cream will be a little soft but it will set once the cake stays in the fridge. Refrigerate the cake for at least 4 hours. I recommend leaving it in the fridge overnight because the flavors will have time to infuse properly.

Decorate the cake as desired using fresh strawberries, chocolate and chocolate-covered coffee beans.

Hope you will try this amazing Chocolate Strawberry Coffee Layer Cake. Tag me on Instagram if you do and enjoy it as much as we did.

Other chocolate coffee layer cakes you may like

If you like chocolate and coffee combinations you might also like to try this Chocolate Mocha Fault Line Cake. It consists of three layers of moist chocolate cake with cream cheese mocha filling, coated in a delicious sweetened condensed milk buttercream. This Chocolate Vertical Layer Cake consists of moist chocolate sponge cake filled with apricot jam and mascarpone coffee frosting, topped on a buttery biscuit base, everything coated in Mascarpone frosting and chocolate ganache. For a no-bake chocolate and coffee cake try this delightful Chocolate Mocha Crepe Cake that is very easy to prepare and has an amazing flavor. Let’s don’t forget about the amazing French dessert, Opera Cake which is known worldwide and is much appreciated by everyone.

Chocolate Strawberry Coffee Layer Cake

Course Dessert

Cuisine American

Keyword chocolate, coffee, layer cake, strawberry

Prep Time 30

Cook Time 40

Chilling time 4

Total Time 5 10

Servings

Calories 526kcal

Author Medana

Ingredients

Coffee Cake Layers

3 tbsp (45ml) vegetable oil
1 cup (200g) sugar
1 large egg
3.5 fl. oz. (100ml) buttermilk
1 tsp (5g) instant coffee powder
1 cup (125g) all-purpose flour
2 tbsp (16g) cocoa powder
3/4 tsp (3g) baking powder
1/2 tsp (3g) baking soda
1/4 tsp (1g) salt
3.5 fl.oz. (100ml) strong hot coffee

Milk Chocolate Cremeux

1/2 tsp (2g) gelatine powder
2 tsp (10ml) cold water
4 tbsp (60ml) whipping cream
1 egg yolk
1 tbsp (15g) sugar
1.7 oz (50g) milk chocolate
2 tbsp (30ml) whipping cream , chilled

Coffee Cream

5 oz (150g) cream cheese
1/2 cup (120ml) whipping cream
1/3 cup (40g) powdered sugar
1 tbsp (10g) instant coffee
6 oz (180g) milk chocolate cremeux

Strawberry Jam

5 oz (150g) strawberries , fresh or frozen
4 tbsp (60g) sugar
1 tsp (5ml) lemon juice
1/2 tsp (3g) pectine (or lemon zest)

Coffee Liqueur Syrup

5 fl. oz. (150ml) water
4 tbsp (60g) sugar
3 tbsp (50 ml) coffee liqueur (any type you like)

For Decoration

fresh strawberries
chocolate

Instructions

Prepare the Coffee Cake Layers

Grease and line with parchment paper a 6 inch (15cm) round cake pan. Preheat the oven to 350F (180C).
In a bowl whisk together all the dry ingredients. Set aside.
In another bowl whisk together the oil, the egg and the sugar until all is combined.
Add the buttermilk over the egg mixture and mix until incorporated.
Add in the dry ingredients, and mix until combined.
Add in the strong hot coffee, and mix until all comes together in a thin, runny batter.
Bake for about 40 mins or until a toothpick inserted in the center comes out clean.
Let it cool completely.
Cut the cake into three horizontal evenly layers.

Prepare the Milk Chocolate Cremeux

Hydrate the gelatine in cold water, for about 5 minutes.
Bring to a simmer the 4 tablespoons (60ml) whipping cream.
In a bowl, mix the egg yolk and sugar until pale.
Add the hot whipping cream to the egg mixture, mix for 1 minute, return it to the stove, and over low heat, keep mixing until it reaches 179F (82C).
After the emulsion reached the right temperature, remove it from the stove and add in the gelatine, and mix until dissolved.
Incorporate the milk chocolate and mix for 1 minute until it melts, then use an immersion blender until you get a shiny and smooth emulsion.
Cover it with foil and put it in the fridge. Refrigerate for at least 4 hours.
After you take it out from the fridge, it will be set, due to the gelatine. Add the 2 tablespoons (30ml) of whipping cream and lightly beat it with a hand mixer until soft peaks form.

Prepare the Strawberry Jam

Put all the ingredients in a saucepan and place over medium heat.
Boil for about 5 minutes, until the jam becomes thick.
Let it cool completely.

Prepare the Coffee Liqueur Syrup

In a saucepan bring to a boil the water and sugar. Boil for 3 minutes.
Remove from the stove and add in the coffee liqueur.
Let it cool completely.

Prepare the Coffee Cream

In a large bowl, with a hand mixer, mix the cream cheese, the whipping cream, and the powdered sugar, until all the ingredients are well incorporated.
Incorporate the instant coffee and the chocolate cremeux and mix until soft peaks form. Now is ready to use.

Assemble the cake

Place one cake layer on your serving plate. Put a cake ring and parchment paper around it, this will help the cake stay still.
Using a brush, or a spoon, gently apply about 3 tbsp of syrup to the cake layer, but be careful, you don't want to soak the layer.
Using a spatula, spread evenly about 5.5 oz (160g) of coffee cream over the cake layer.
Add 3-4 tbsp of strawberry jam over the coffee cream, don't spread it too close to the edges.
Add the second layer of cake and repeat steps 2, 3, and 4.
Finish with the third layer of cake.
Apply 3 tbsp of syrup and spread the remaining coffee cream on top.
Refrigerate for at least 4 hours or overnight.
For decoration, you can leave the cake naked or semi-naked and on top, you can add fresh strawberries, chocolate sprinkles, or chocolate chips. Enjoy!

Nutrition

The post Chocolate Strawberry Coffee Layer Cake appeared first on Home Cooking Adventure.

Sour Cherry Chocolate Tonka Bean Christmas Cake

Ella - Home Cooking Adventure — Mon, 12 Dec 2022 15:44:50 +0000

This Sour Cherry Chocolate Tonka Bean Christmas Cake is deliciously moist, rich and decadent. Tonka beans give a unique flavor, something between vanilla and cinnamon. The cake is topped with the silkiest chocolate cream, named Namelaka, which means ”smooth” or ”creamy” in Japanese. The sour cherry filling brings the perfect balance adding extra flavor and texture. It is a delightful cake, beautifullly decorated in winter spirit which makes it a perfect dessert for Christmas or New Year’s Eve.

How to prepare Sour Cherry Chocolate Tonka Bean Christmas Cake

First, you must prepare the Namelaka cream. You can make this in advance, even with one or two days, so you don’t have to wait for it. For this, you have to bloom gelatin in cold water. Bring milk with glucose to a boil. In case you don’t have glucose, you can consider leaving it out for this recipe. Add bloomed gelatin and vanilla extract and pour the mixture over the white chocolate. Stir to melt the chocolate. Add cold whipping cream to the chocolate mixture. Cover with plastic film directly onto the surface and refrigerate for at least 6 hours.

You can prepare the sour cherry filling and the chocolate tonka cake during this time.

For the sour cherries, you can use either fresh or frozen. Bring the sour cherries with sugar to a boil, simmer for 5 minutes, add the cornstarch dissolved in water and cook for 5 minutes more. Let cool completely.

Prepare the chocolate tonka cake

The recipe for chocolate tonka cake is an easy recipe that I love, which results in a moist and rich chocolate cake. We have used it in various desserts like Chocolate Rose Cake or Chocolate Mocha Fault Line Cake and Chocolate Mint Cupcakes.

For this dessert, the chocolate cake is enriched with tonka bean, but you can also leave the tonka bean out if you don’t like it or don’t have it on hand.

As soon as the cake is cooled, you can start assembling the cake. Hollow out a little bit of the inside and fill it with the sour cherry mixture. Whip the chilled Namelaka cream and pipe it or spoon it on top of the cake. Decorate as desired.

Hope you will try this easy and delightful Sour Cherry Chocolate Tonka Bean Christmas Cake. Let me know if you do, tag me on Instagram and enjoy as we sure did!

Other Christmas desserts you may like

You may also like this Chocolate Coconut Bûche de Noël, a great chocolate festive dessert that everybody loves. This Gingerbread Orange Cake Roll is simply bursting with Christmas flavor and has a beautiful Christmas decoration. This Cranberry White Chocolate Meringue Roll is another delicate cake perfect for Christmas consisting of a meringue roll with a white chocolate and cranberry filling.

Sour Cherry Chocolate Tonka Bean Christmas Cake

This Sour Cherry Chocolate Tonka Bean Christmas Cake is deliciously moist, rich and decadent. Tonka beans give a unique flavor, something between vanilla and cinnamon. The cake is topped with the silkiest chocolate cream, named Namelaka, which means ''smooth'' or ''creamy'' in Japanese. And the sour cherry filling brings the perfect balance. You have to try it out, it's the perfect dessert for the Holiday table!

Course Dessert

Cuisine American

Keyword cake, cherry cake, chocolate, Christmas, sour cherry, tonka

Prep Time 40

Cook Time 40

Chilling Time for Namelaka 6

Total Time 7 20

Calories 259kcal

Author Medana

Ingredients

Makes about 10 servings

Tonka Pound Cake

2 ½ tbsp (35ml) vegetable oil
3/4 cup (150g) sugar
1 egg
1/3 cup (75ml) buttermilk
3/4 cup (90g) all-purpose flour
3 tbsp (25g) unsweetened cocoa powder
1 tsp (5g) ground tonka
1/2 tsp (2.5g) baking powder
1/2 tsp (2.5g) baking soda
1/4 tsp (1g) salt
1/3 cup (75ml) hot coffee

Sour Cherry Filling

5 oz (150g) sour cherries , fresh or frozen
1/4 cup (50g) sugar
1 tsp (5g) cornstarch
2 tbsp (30ml) cold water

Namelaka Cream

3 tbsp (40ml) milk
1/2 tsp (2g) glucose
1/4 tsp (1g) vanilla extract
1/2 tsp (2g) gelatin powder
2 tsp (10ml) cold water
4 oz (110g) white chocolate, chopped
2/3 cup (160ml) whipping cream

For Decoration (optional)

Christmas tree sugar/gingerbread cookies
sugar-coated red currants
crispy pearls
fresh rosemary
cake balls truffles (from the remaining chocolate cake crumb)

Instructions

Prepare the Namelaka Cream.

You can make this cream a day or two ahead so you don't have to wait for it.
In a small bowl bloom the gelatin with cold water. Leave in the fridge for 10 minutes.
In a small saucepan bring the milk and glucose to a boil.
Add vanilla extract and gelatin to milk and pour over the chocolate.
Stir until the chocolate is fully melted and the mixture is homogenized.
Add the cold whipping cream.
Mix with a hand blender to get a shiny mixture.
Pour into a bowl, cover with plastic film directly onto the surface and let it sit in the fridge for at least 6 hours.
After 6 hours, mix the cream with a hand mixer at low and then medium speed for about 1 minute. You should get a soft and shiny cream, ready for piping.

Prepare the sour cherry filling.

Put the sour cherries and sugar into a saucepan and bring to a boil for 5 minutes over medium heat.
In a small bowl mix the cornstarch and cold water.
After the sour cherries and sugar are boiled for 5 minutes, add the cornstarch mixture and boil for another 5 minutes.
Set aside to cool completely.

Prepare the tonka chocolate pound cake.

Preheat the oven to 350F (180C). Grease and line an 8½ x 4½-inch (21×11 cm) loaf pan with parchment paper.
Place oil, sugar and egg in a large bowl, and stir to combine.
Add the buttermilk to the oil mixture.
In another bowl whisk together flour, baking soda, baking powder, cocoa and salt.
With the mixer on low, gradually incorporate the dry ingredients into the oil mixture.
Carefully pour the hot coffee into the batter and mix to combine.
Pour the batter into the loaf pan. Bake for about 30-40 minutes or until a toothpick inserted into the center comes out clean.
Allow cooling completely in the pan.

Assemble the cake.

Cut a lid off the cake loaf and hollow out a little bit of the inside, just enough so you can make some cake pops for decoration.
Fill the empty space of the cake loaf with the sour cherry filling.
Fill a piping bag with the namelaka cream. You can use whatever nozzle tip you prefer or just a spoon. Then gently pipe all the cream over the cake.
For decoration, you can make leftover cake pops covered in chocolate, sugar-coated red currants or cherries, sugar cookies, sprinkles, or anything you have in mind. Be creative! And have a wonderful Christmas!

Video

Nutrition

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German Mocha Mole Cake – Maulwurfkuchen

Ella - Home Cooking Adventure — Thu, 27 Oct 2022 05:50:00 +0000

I don’t know how many of you are familiar with this German Mole Cake – Maulwurfkuchen. It is a very popular cake that many are preparing it using a store-bought Mole Cake Mix. This is a very easy cake that can be made from scratch, and that is what I am going to share with you. There are many recipes for this cake, I made my own recipe , a German Mocha Mole Cake, combining one of my favorite chocolate cake recipes with fresh bananas and mocha whipped cream.

In the classic mole cake there is no coffee but I have always loved how bananas, chocolate and coffee go together. Coffee always enhances the chocolate flavor in every dessert. The cake consists of a chocolate sponge cake, filled with fresh bananas, mocha whipped cream with chocolate and coated into chocolate cake crumbs.

How to make German Mocha Mole Cake.

First, you have to prepare a chocolate cake and let it cool completely. For the chocolate cake I use a chocolate cake recipe that I love, the one used in this Chocolate Rose Cake and adapted for this recipe. The batter is made using hot coffee which makes the batter a bit runny but once baked it is moist and chocolatey, not to mention very easy to prepare.

Once cooled, use a tablespoon to hollow out the center of the cake and turn the reserved cake into crumbs.

Make the mocha whipped cream filling by whipping cream with instant coffee powder and powdered sugar. You can consider using gelatin or cream stabilizer if desired. I didn’t feel the need but go for it if that makes you feel more comfortable. In the end,fold some mini chocolate rocks or shredded chocolate.

Fill the cake with fresh bananas, and cover with the mocha whipped cream in a shape dome.

Coat with cake crumbs and the cake is ready.

If you like banana and chocolate combination you may also like this easy recipe for Chocolate Banana Bread. For a more sophisticated dessert you may want to try this Chocolate Banana Caramel Mousse Cake that is absolutely delightful. If you are searching for a no-bake desert then this Banoffee Pie will surely satisfy your cravings without turning on the oven.

Hope you will try this easy German Mole Cake and don’t forget to let me know if you try it out. Enjoy!

German Mocha Mole Cake – Maulwurfkuchen

This German Mocha Mole Cake is made with a chocolate cake, filled with bananas, mocha whipped cream with chocolate, and coated into chocolate cake crumbs.

Course Dessert

Cuisine German

Keyword banana, chocolate, chocolate cake, mole cake

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 382kcal

Ingredients

Chocolate Mocha Cake

1 cup (125g) all-purpose flour
1/3 cup (40g) unsweetened Dutch-processed cocoa powder
2 tsp (8g) baking powder
1/2 tsp (2.5g) salt
3/4 cup (150g) sugar
1 egg
1/4 cup (60g) vegetable oil
1/2 cup (120g) buttermilk
1 tsp (5g) vanilla extract
1/2 cup (120ml) hot coffee

For filling

3 medium fresh bananas

Mocha Whipped Cream

2 cups (500g) whipping cream
1/4 cup (30g) powdered sugar
2 ½ tsp (4g) instant coffee powder
1 oz (30g) mini chocolate rocks

Instructions

Prepare the chocolate cake.

Preheat the oven to 350°F (180°C). Grease with butter a 8-inch (20 cm) pan and line with parchment paper.
In a medium bowl whisk together the flour, cocoa powder, baking powder and salt.
In another bowl mix egg with sugar and oil until well combined. Mix in buttermilk and vanilla extract. Incorporate flour mixture until well combined. Add hot coffee and mix to combine.
Pour the batter into the prepared pan.
Bake for about 25-30 minutes until a toothpick inserted into the center comes out clean or with a few crumbs attached.
Let cool completely.
Use a tablespoon to hollow out the center of the cake, leaving an edge of ½ inch (1cm).
Turn the reserved cake into crumbs.

Prepare the mocha chocolate whipped cream.

In a large bowl whip cream with powdered sugar and instant coffee powder until stiff peaks form.
Fold in the mini chocolate pieces.
Fill the cake with whole bananas.
Cover the cake with the mocha whipped cream in a dome shape.
Coat the cake with reserved cake crumbs.
Press down lightly.
Refrigerate for at least 30 minutes or until ready to serve. Enjoy!

Video

Nutrition

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No-Bake White Chocolate Tiramisu Cheesecake

Ella - Home Cooking Adventure — Thu, 23 Jun 2022 12:14:58 +0000

This No-Bake White Chocolate Tiramisu Cheesecake is a great summer dessert, with an amazing flavor and texture. Everybody loves Tiramisu and this dessert is a great twist to the classic. It is an eggless no-bake Tiramisu cake that looks and tastes amazing.

The cake consists of a coffee ladyfinger crumb crust, a creamy Mascarpone white chocolate filling, a layer of coffee and Marsala wine-dipped ladyfinger insert.

How to make No-Bake White Chocolate Tiramisu Cheesecake

To prepare this cheesecake, you first need to make a ladyfinger and coffee crust for the bottom. Using a processor, turn ladyfingers into crumbs and mix with melted butter and coffee powder. Press the mixture at the bottom of the pan.

For the rich white chocolate and Mascarpone filling, you simply need to melt some white chocolate with cream and let it cool. Mix it with Mascarpone and cream cheese and a good amount of whipping cream. It is a true delight.

Assemble the cake by spreading one-third of the Mascarpone filling over the crust. Add a delightful layer of ladyfingers that are dipped into a coffee and Marsala wine mixture. Add another third of Mascarpone white chocolate filling and pipe the remaining cream over the top. Before serving, dust with cocoa powder for an amazing look and flavor.

Other Tiramisu Cakes you may like to try

If you like Tiramisu flavor you can also try the Classic Tiramisu recipe, that won’t ever disappoint. This amazing Tiramisu Layer Cake is also a great idea for an anniversary cake. You can go further with this flavor and make this Tiramisu Ice Cream. If you don’t have too much time you should try this 1 Minute Microwave Tiramisu Mug Cake.

Hope you will try this amazing No-Bake White Chocolate Tiramisu Cheesecake and enjoy it as much as we did. If you do, don’t forget to tag me on Instagram. Would love to see how it turns out for you.

No-Bake White Chocolate Tiramisu Cheesecake

Course Dessert

Cuisine American, Italian

Keyword cheesecake, no-bake cheesecake, Tiramisu, tiramisu cake

Prep Time 40

Total Time 40

Servings

Calories 458kcal

Ingredients

Ladyfinger crust

20 ladyfingers (about 180g)
1/2 cup (100g) butter , melted
1 tsp (1g) instant coffee

White Chocolate Mascarpone Filling

7 oz (200g) white chocolate , small pieces
4 tbsp (60g) whipping cream
9 oz (250g) Mascarpone cheese , room temperature
9 oz (250g) cream cheese , room temperature
1/4 cup (30g) powdered sugar
2 tsp (10g) vanilla extract
1 ⅓ cup (320g) whipping cream (35% fat) , chilled

For Coffee Dipped Ladyfinger Layer

7 fl. oz. (200ml) espresso coffee , room temperature
2 tbsp (30ml) Marsala wine
8 ladyfingers

Instructions

Prepare the crust.

Line the sides of a round 8 inch (20 cm) cake ring or springform pan with an acetate sheet.
Place the ladyfingers into the bowl of a food processor and crush until crumbs form. Add melted butter and instant coffee powder and mix until evenly moistened.
Press the mixture into the bottom of the pan using the back of a spoon. Refrigerate until the filling is prepared.

Prepare the white chocolate Mascarpone filling.

Place white chocolate and the 4 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
In a large bowl mix cream cheese with Mascarpone cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate.
Add whipping cream and mix until stiff peaks form.

Assemble the cake.

Spread about one third of Mascarpone mixture over the crust.
In a medium bowl combine the cooled espresso with Marsala wine.
Dip the ladyfingers into the coffee mixture and lay them out in a single layer on top of the cream cheese mixture.
Spread another third of the Mascarpone mixture over the ladyfingers and smooth the top.
Transfer the remaining Mascarpone mixture into a piping bag fitted with a plain tip.
Pipe the mixture on top of the cake.
Refrigerate for at least 4 hours or overnight.
Dust with cocoa powder before serving. Enjoy!

Video

Nutrition

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No-Bake Chocolate Biscuit Mocha Mousse Cake

Ella - Home Cooking Adventure — Sat, 07 May 2022 09:12:27 +0000

I am so glad to share with you this amazing no-bake dessert, Chocolate Biscuit Mocha Mousse Cake. The cake has a delightful chocolate rum biscuit cake at the bottom, with a mocha Mascarpone mousse and a layer of chocolate ganache on top. The textures combine so well. The chocolatey crispy biscuits go so well with the smooth mocha mousse and silky chocolate ganache. So easy, so flavorful and such an irresistible treat.

The chocolate biscuit base is very easy to prepare and is ready in a matter of minutes. I love using digestive biscuits for this recipe as they are not too sweet, a bit salty and have a nice crispy texture. Break the biscuits into smaller pieces and then combine with a thick and flavorful chocolate syrup. For the chocolate syrup I use cocoa powder, sugar and butter and some extract for extra flavor. This time I wanted to use rum extract but vanilla, almond, pistachio extracts for instance will be as good. For this chocolate syrup I highly recommend using a good quality cocoa powder to ensure a good flavor.

The Mascarpone mocha mousse is very easy and quick to prepare as well. You simply need to mix the room temperature Mascarpone with some powdered sugar, instant coffee and vanilla extract. I usually like to add a bit of gelatin too, especially if served in very warm climate areas. Then you mix in some chilled whipping cream and the mousse is ready. Let the mousse set in the refrigerator for several hours before preparing the chocolate ganache.

I like to use semisweet chocolate for my chocolate ganache, but you can feel free to use milk chocolate, or even Nutella for the topping.

If you love Chocolate Biscuit Cake you should definitely try this amazing dessert as well. Our friends and our family simply loved it and I am sure you will too. Enjoy!

No-Bake Chocolate Biscuit Mocha Mousse Cake

This amazing no-bake dessert, Chocolate Biscuit Mocha Mousse Cake has a delightful chocolate rum biscuit cake at the bottom, with a mocha Mascarpone mousse and a layer of chocolate ganache on top.

Course Dessert

Cuisine American

Keyword chocolate, chocolate biscuit cake, no bake chocolate biscuit cake

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 328kcal

Ingredients

Chocolate Biscuit Cake

12 oz (350g) digestive biscuits
1/3 cup (70g) sugar
1/4 cup (30g) unsweetened cocoa powder
1/2 cup (120ml) water
5 tbsp (70g) butter
1 tsp (5g) rum extract

Mocha Mascarpone Mousse

9 oz (250g) Mascarpone cheese
1/3 cup (40g) powdered sugar
2 tsp (4g) instant coffee
1/2 tsp (3g) vanilla extract
1 cup (240ml) whipping cream
1 tsp (3g) gelatin powder
1 tbsp (15ml) water

Chocolate Ganache

3.5 oz (100g) semisweet chocolate
3.5 oz (100g) whipping cream

For Decoration

1 cup (240g) whipping cream
2 tsp (4g) instant coffee
mini Chocolate rocks

Instructions

Prepare the chocolate biscuit base.

Break the biscuits into small pieces into a large bowl.
Prepare the chocolate syrup. In a small saucepan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 5 minutes stirring constantly. Remove from heat and add rum extract. Set aside to cool slightly for about 5 minutes.
Pour the syrup over the biscuits and combine well using a spatula or spoon.
Place a 8 inch (20cm) cake ring on a serving plate and line with an acetate sheet.
Transfer the mixture inside the ring and press well using the back of the spoon or a spatula.
Cover and refrigerate until you prepare the mocha mousse.

Prepare the Mocha Mascarpone Mousse.

Dissolve gelatin in cold water and let it swell for about 5 minutes.
In a large bowl mix mascarpone with powdered sugar and instant coffee until smooth. Add vanilla extract.
Place the gelatin over low heat just until the gelatin dissolves and pour it over the mascarpone mixture and mix to combine.
Add chilled cream and whip until soft peaks form.
Pour the mocha mousse over the chocolate biscuit cake.
Cover and refrigerate for 4-6 hours or overnight.

Prepare the chocolate ganache.

Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
Spread it evenly over the cake.
Refrigerate for another 30 minutes before serving.
Optional, decorate with coffee whipped cream and mini chocolate rocks.
Enjoy!

Video

Nutrition

The post No-Bake Chocolate Biscuit Mocha Mousse Cake appeared first on Home Cooking Adventure.

1 Minute – Tiramisu Mug Cake

Ella - Home Cooking Adventure — Thu, 17 Feb 2022 14:38:48 +0000

This 1 Minute Tiramisu Mug Cake recipe is a unique twist on the classic Italian dessert, Tiramisu, and combines the flavors of coffee and Marsala wine for an unforgettable experience.

The preparation of this Mug Cake is as simple as any other mug cake recipe, but with the addition of the Marsala wine and coffee mixture that is poured over the cake after it is cooked, the cake becomes incredibly moist and flavorful. The Marsala wine adds a sweet, nutty flavor to the cake, while the coffee gives it a bold and rich flavor.

Once cooked, this Tiramisu Mug Cake is topped with Mascarpone, a creamy and smooth Italian cheese that is used in traditional Tiramisu recipes. A sprinkle of cocoa powder adds a final touch of decadence to this delightful dessert.

This Tiramisu Mug Cake is the perfect dessert for those who love Tiramisu but don’t want to go through the trouble of making a whole cake. With just a few simple ingredients and a microwave, you can have a delicious dessert ready in no time. So, treat yourself to this quick and easy Tiramisu Mug Cake recipe and enjoy a delightful and indulgent experience.

How to make 1 Minute Tiramisu Mug Cake

Start by combining flour, raw sugar, baking powder, instant coffee, and salt in a cappuccino mug. Mix the ingredients together to ensure an even distribution.

Next, add milk, vegetable oil, and vanilla extract to the dry ingredients and mix until combined. It is important not to overmix the batter, as this can lead to a tough cake. In a separate small bowl, mix together mascarpone cheese and powdered sugar to create a creamy topping for the cake.

In another small bowl, combine Marsala wine and instant coffee to create a sweet and flavorful syrup. Microwave the mug cake for one minute or until a toothpick inserted into the center comes out clean.

Once the cake is cooked, pour the Marsala wine mixture over the top of the cake and allow it to soak in. This will infuse the cake with the delicious flavors of the wine and coffee. Finally, top the cake with the prepared mascarpone mixture, dust with cocoa powder, and enjoy!

Hope you will try this mug cake. If you do, don’t forget to tag me on your Instagram posts or stories.

Other similar recipes you may like to try

This Chocolate Raspberry Mug Cake is absolutely amazing, a great treat for chocolate and raspberry combination lovers.

Packed with flavor, this Banana Bread Mug Cake features a ripe banana and cinnamon mixture, elevated with toasted pecans to enhance both flavor and texture.

This Blueberry Lemon Mug Cake is very easy and quick to prepare, you simply mix all the ingredients in the mug, add fresh or frozen blueberries and lemon zest and you get one unforgettable treat.

1 Minute - Tiramisu Mug Cake

This Tiramisu Mug Cake is topped with Mascarpone and dusted with some cocoa powder. If you like Tiramisu you should definitely try this easy and quick Tiramisu Mug Cake as I am sure it will be a delightful experience.

Course Dessert

Cuisine American

Keyword 1 minute mug cake, mug cake, Tiramisu Mug Cake

Prep Time 4

Cook Time 1

Total Time 5

Servings servings

Calories 523kcal

Ingredients

3 tbsp (30g) all-purpose flour
2 tbsp (30g) raw sugar
1/2 tsp (1g) instant coffee
1/4 tsp (1g) baking powder
1/8 tsp salt
3 tbsp (45ml) milk
1 tbsp (15 ml) vegetable oil
1/2 tsp (2.5g) vanilla extract

Marsala Coffee Mixture

1 tbsp (15ml) Marsala wine
1/2 tsp (1g) instant coffee

Mascarpone Topping

1/4 cup (60g) Mascarpone cheese
1 tbsp (8g) powdered sugar
cocoa powder , for dusting

Instructions

In a cappuccino mug (7 fl.oz. (200ml) capacity) add flour, raw sugar, baking powder, instant coffee and salt. Mix to combine.
Add milk, vegetable oil and vanilla extract and mix until combined. Don’t overmix.
In a small bowl mix mascarpone with powdered sugar.
In another small bowl mix Marsala wine with instant coffee.
Microwave the tiramisu mug cake for 1 minute until a toothpick inserted into the center comes out clean.
Pour Marsala wine mixture over the cake and let it soak it in.
Top with mascarpone mixture, dust with cocoa powder and enjoy!

Video

Nutrition

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Chocolate Mocha Crepe Cake

Ella - Home Cooking Adventure — Fri, 11 Jun 2021 06:18:18 +0000

If you haven’t tried a Crepe Cake by now you should definitely consider it. It is amazing how some basic, common crepes can turn into such an amazing and delightful dessert. I have shared with you an amazing W hite Chocolate Raspberry Crepe Cake made with classic vanilla crepes but now I wanted to share with you a chocolate version of the cake. So, here is the recipe for this Chocolate Mocha Crepe Cake, a cake with layers of chocolate crepes filled with an amazing mocha and mascarpone frosting.

How to make Chocolate Mocha Crepe Cake

The recipe is very easy to prepare and requires no baking, which makes it perfect for summer days. First, prepare the chocolate crepes.

Prepare the chocolate crepes.

In a medium bowl mix whisk together the dry ingredients, flour, cocoa powder, instant coffee, and salt. In a large bowl, mix together the eggs with sugar and vanilla extract. Stir in milk, add flour mixture and mix well. Add the oil and sparkling mineral water and whisk until smooth.

Cook crepes in a 9-inch (23cm) non-stick pan over medium heat. Grease the pan slightly if necessary. Transfer each crepe to a wire rack to cool. I’ve got about 21 crepes.

Prepare the mascarpone mocha frosting

Now you can prepare the mascarpone mocha frosting, which is easy and quick and takes only a few minutes.

For this, mix mascarpone cheese until smooth. Add powdered sugar, vanilla extract, and instant coffee powder and mix to combine. In another bowl whip cream until stiff peaks form. Gently fold the cream into the mascarpone mixture and now the frosting is done and everything is ready for assembling.

Assemble the chocolate mocha crepe cake.

To assemble the cake place a bit of frosting on a serving platter and place the first crepe. Spread about ¼ cup of Mascarpone frosting. Top with another crepe and spread another ¼ cup frosting. Repeat the process until all crepes are used. Spread the remaining frosting on top and sides of the cake, and smooth the top and sides. Refrigerate the crepe cake for at least 1 hour to set.

Make the chocolate ganache by melting chocolate with cream in a heatproof bowl over a pan with simmering water.

Use a spoon and start making drips around the edges. If the ganache hardens too much, heat it a bit over a bain-marie to get to a pouring consistency.

When you finish all the drips on the edges, fill the top with ganache and spread it evenly using the offset spatula. Refrigerate for at least 30 minutes before decorating. Decorate as desired and serve.

This elegant dessert is perfect for special occasions or as a treat for chocolate and coffee lovers. Hope you will try this Chocolate Mocha Crepe Cake. If you do, don’t forget to tag me on Instagram as I would love to see how it turned out for you. Enjoy!

Chocolate Mocha Crepe Cake

If you haven’t tried a Crepe Cake by now you should definitely consider it. It is amazing how some basic, common crepes can turn into such an amazing and delightful dessert.

Course Dessert

Cuisine American

Keyword Chocolate Crepe Cake, chocolate crepes, Chocolate Mocha Crepe Cake, crepe cake, crepes, mocha cake

Prep Time 45

Cook Time 20

Total Time 1 5

Servings servings

Calories 575kcal

Ingredients

Chocolate Crepe Batter

4 eggs
1/2 cup (100g) sugar
1/2 tsp (3g) salt
1 tsp (5g) vanilla extract
2 cups (480ml) milk
3/4 cup (90g) cocoa powder
2 tsp (2g) instant coffee powder
2 ¾ cups (350g) all-purpose flour
6 tbsp (80g) vegetable oil
2 cups (480ml) sparkling mineral water

Mocha Mascarpone Filling

2 pounds (1kg) Mascarpone cheese , room temperature
2 ⅔ cups (640g) whipping cream , chilled
1 ⅓ cups (160g) powdered sugar
1 ½ tsp (7g) vanilla extract
3 ½ tsp (7g) instant coffee powder

Chocolate Glaze

4 oz (120g) semisweet chocolate
5 oz (140g) whipping cream

For Decoration

3/4 cup (180g) whipping cream
instant coffee powder for dusting

crushed coffee beans

chocolate swirls

Instructions

Prepare the chocolate crepes
In a medium bowl mix whisk together the flour, cocoa powder, instant coffee, and salt. In a large bowl, mix together the eggs with sugar and vanilla extract. Stir in milk, add flour mixture and mix well. Add the oil and sparkling mineral water and whisk until smooth.
Heat a 9-inch (23cm) non-stick pan over medium heat. Sprinkle a teaspoon of vegetable oil or butter. Pour a small ladle of batter into the middle of the pan and with a circular move spread the batter to the edges of the pan.
Cook the crepe until the top appears dry. Flip over and cook the other side for a few seconds.
Transfer to a wire rack to cool. Repeat with remaining batter.
Stack crepes when cooled completely.

Prepare the mascarpone mocha frosting.

In a large bowl mix mascarpone cheese until smooth. Add powdered sugar, vanilla extract, and instant coffee powder and mix to combine.
In another bowl whip cream until stiff peaks form. Gently fold the cream into the mascarpone mixture.

Assemble the cake.

Place a bit of frosting on a serving platter and place the first crepe.
Spread with about ¼ cup of Mascarpone frosting. Top with another crepe and spread about ¼ cup frosting. Repeat the process until all crepes are used, I’ve got about 21 crepes.
Spread the remaining frosting on top and sides of the cake, smooth the top and sides.
Refrigerate the crepe cake for at least 1 hour.

Prepare the chocolate ganache.

Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
Use a spoon and start making drips around the edges. If the ganache hardens too much, heat it a bit over bain-marie to get to a pouring consistency. When you finish all the drips on the edges, fill the top with ganache and spread it evenly using the offset spatula. Refrigerate for at least 30 minutes before decorating.
Decorate the bottom of the cake with crushed coffee beans. Decorate the top with coffee whipped cream if desired and some chocolate curls. Dust with instant coffee powder and enjoy!

Video

Nutrition

The post Chocolate Mocha Crepe Cake appeared first on Home Cooking Adventure.