We are coffee addicts - that’s a fact. We also will never say no to a moist double chocolate cake. The recipe below combines our favourite guilty pleasures.
What you get here is moist and rich double chocolate cake baked on coffee brew and layered with coffee cream. To top it up we use cinnamon meringue which is dipped in the coffee filling and also used on the outside to decorate the cake. If you really want to get a coffee flavour in your cream don’t use granulated or instant coffee - go for freshly ground coffee. You can apply the Icing perfectly smooth or finish it off with rough edges which go well with spiky meringue. The recipe gives enough cake batter to prepare 3 layer cake (3 x 2cm thick layer) or 2 layer cake (2x 3cm thick).
First step is to prepare cinnamon meringue. For a good bake here use eggs at room temperature and once whites are beaten start adding sugar, just one tablespoon at a time. It will take you some 10-15 minutes to complete mixing but it's well worth it as it will pay off with satiny and shiny texture. To manage time you can bake cinnamon meringue 1 day before and store in cool and closed oven until the next day.
The next step is to prepare chocolate cake by simply mixing dry ingredients with wet and at the end adding coffee. For a good bake here use eggs at room temperature and don't over mix the chocolate batter. Spread the batter into two or three round baking tins and once chocolate cake layers are baked and cooled apply coffee cream. For rich coffee flavour go for freshly ground coffee. Then crush part of the cinnamon meringue and place on top of the cream, covering with another layer of chocolate cake.
Once the cake is assembled apply Coffee Cream Cheese Icing and decorate with the rest of cinnamon meringue.
As a result you get indulgent and moist, coffee flavoured double chocolate cake with crunchy on the outside and soft in the inside cinnamon spiced meringue.
Yield: 16 portions
Time: 2 hrs and 15 min
Tin: 21cm round with removable bottom
- 4 egg whites, room temperature
- 1/8 teaspoon salt
- 1 cup* (200g) white granulated sugar mixed with 1 teaspoon cinnamon
- 1 teaspoon clear lemon juice
*cup = 250ml cup
Double Chocolate Cake:
- 80g dark chocolate (70%)
- 5 teaspoons granulated coffee brewed in 1 cup hot water
- 1/2 cup (120g) sour cream
- 1/2 cup (125ml) full-fat milk
- 1/2 cup (125ml) sunflower oil
- 3 large eggs, room temperature
- 2 cups (300g) all-purpose flour
- 8 Tablespoons (64g) Dutch Cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 cup (300g) white granulated sugar
Coffee Cream Cheese Filling with Cinnamon Pavlova (inside) :
- 250g Mascarpone cheese, straight from the fridge
- 4/5 cup (200ml) double cream (at least 36%), straight from the fridge
- 1 and 1/2 teaspoons ground coffee (not granules or instant)
- 1 Tablespoon confectioners’ sugar, sifted
- 1/4 cinnamon meringue, crashed into pieces
Coffee Cream Cheese Frosting (outside):
- 250g Mascarpone cheese
- 180g unsalted butter, room temperature
- 1 cup (120g) confectioners’ sugar, sifted
- 1 and 1/2 teaspoons ground coffee
- 1/2 teaspoon salt
1. Prepare Meringue:
a) Preheat oven to 160C. Line baking tray with parchment paper.
b) Separate eggs and transfer all egg whites to large bowl. Add pinch of salt and mix on high speed until egg whites are firm (but not dry). Start adding sugar&cinnamon - one Tablespoon at a time, mixing until sugar is well incorporated in-between. As a last step add clear lemon juice and mix for few seconds.
c) Transfer meringue into baking tray. Place the tray in the oven and immediately decrease temperature to 110C. Bake for approximately 75 minutes until edges are firm. Let the meringue cool completely before using for the filling and decoration.
2. Prepare Chocolate Cake:
a) Preheat oven to 170C. Line two 21 cm round baking tins with parchment paper.
b) Place coarsely chopped chocolate in a small bowl and pour hot and freshly brewed coffee into the bowl. Mix until creamy consistency is achieved. Set aside.
c) In your main bowl mix flour with cocoa, baking powder, baking soda, salt, sugar.
d) In a separate bowl whisk eggs with sour cream, milk, oil.
e) Slowly add wet ingredients (from Step d) into dry ingredients (from Step c) mixing on low speed only until combined. Add chocolate/coffee mixture (from Step b - give it a stir before adding so that the mixture is creamy and fully blended) and mix on low speed for few more seconds only until ingredients are combined. Make sure you have mixed in and incorporated the batter from the bottom of the bowl too. Divide batter between two baking tins.
f) Bake at 170C for 30-35 minutes. Check with chopstick if fully baked through. Once baked cool for 5 minutes then run a thin knife around the tin to loosen and let the cake cool for another 15 minutes before transferring to the cooling rack.
3. Prepare Coffee Cream Cheese Frosting (outside of the cake):
a) Beat butter for 2 minutes on high speed until soft and creamy. Decrease speed to medium and start adding confectioners' sugar - 2 Tablespoons at a time making sure the sugar is well incorporated in-between each addition. It should take you around 10-15 minutes to incorporate the sugar into butter. Then add Mascarpone and mix on medium speed for 2 minutes. Add ground coffee and salt and mix for another 1 minute.
4. Prepare Coffee Cream Cheese Filling (inside of the cake):
a) Mix all ingredients on medium speed until thick cream is achieved (3 minutes).
5. Assemble the Cake: Place chocolate cake's base on the large plate/board. Spread Coffee Cream Cheese Filling (from Step 4), crush 1/4 of cinnamon meringue and place the pieces in the cream. Cover the cake base with second chocolate cake layer. Spread Coffee Cream Cheese Frosting (from Step 3) on the sides and the top of the cake. Use the remaining 3/4 of cinnamon meringue to decorate the cake.
1. Meringue: You can bake meringue one day before you plan to assemble the cake. Keep the meringue in the oven overnight (this way it won’t dry). While preparing your meringue remember to add 1 Tablespoon of sugar at a time - it will take you some 10 - 15 minutes of mixing to have the sugar well incorporated in the meringue but it’s well worth it as it will pay off with satiny and smooth texture.
2. Storage: store the cake in cool place for up to 3 days.
The inspiration for this cake came from Sarah Kieffer’s Vanilla Bean Baking Book and her chocolate snack cake. For this recipe we adapted her snack cake baking it on coffee brew instead of water, reducing sugar and cocoa content.