These rich, dark chocolate coffee–infused mini cakes deliver a surprisingly bold taste experience. From the first bite, the richness of the dark chocolate with the coffee acts as a quiet amplifier, enhancing the cocoa’s intensity.
The texture of the cake is dense enough to feel indulgent, yet soft and moist without tipping into heaviness. The coffee icing on top pushes the delectability even further.
'Chocolate Coffee Mini Cakes' are best appreciated slowly, and ideally when you’re in the mood for something that doesn’t hold back. Or serve as a dessert, as suggested at the end of the recipe, and you will enjoy an absolute chocolate, coffee-lover experience that is pure decadence with added caramel!
Rich Chocolate Coffee Mini Cakes
Preheat the oven to 190°C /374°F.
Oil 2 x 6-hole large muffin pans
Ingredients:
1 & 3/4 cups plain high-grade flour
1 & 1/4 teaspoons of Bicarbonate Soda
3/4 cup brown sugar
1/2 cup darkest cocoa powder
3 Tablespoons hot water
2 teaspoons vanilla essence
1 Tablespoon strong instant coffee
3/4 cup milk
1/2 cup vegetable oil
1 egg
3/4 cup plain unsweetened yoghurt
Method:
Sift flour and soda into a large bowl.
Add brown sugar and mix with a wooden spoon until combined.
Heat the milk until hot, add the coffee and vanilla, stir together and set aside.
In a small cup, mix the cocoa powder to a medium paste with the hot water, and set aside.
Make a well in the centre of the dry ingredients. Add the oil, egg, milk mixture, and coffee mixture.
Beat together with a wooden spoon until smooth.
Pour the cake batter into the muffin pans.
Bake for 20 to 25 minutes.
Cool.
Coffee Icing:
3 Tablespoons of melted butter
1 teaspoon instant coffee mixed into 2 tablespoons of hot water
1 cup of confectioners' powdered icing sugar
Mix all together and beat until creamy.
Ice the top of each mini cake.
Press a few dark chocolate balls onto the icing.
Best eaten within 2 days of making.
Note: If you like, you can double the icing ingredients for an extra-large amount of icing on the cakes.
Yield: 12 mini cakes
To Serve:
As is, a companion treat with your favourite hot coffee.
Or as a dessert. Serve with a scoop of vanilla ice cream, then drizzle store-bought caramel topping over the top of the cakes and ice cream.
Excessively delectable!!!
You'll find a printable recipe HERE.
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