If you, like me, adore coffee in all its forms, and are wondering whether to prepare a coffee cake for the holiday, then you have come to the right place! Today we treat you with a delicious cake: a coffee sponge cake soaked in lemon syrup and decorated with aromatic coffee cream. The treat, however, is virtual, but it's easy to fix - take note of our coffee cake recipe and make the same one.

Sponge cakes are prepared with the addition of baking powder - just in case, to avoid misunderstandings and unpleasant surprises in the form of a dough that has not risen. The cream will be made from butter, condensed milk and instant coffee, impregnated with lemon syrup, a layer of thick plum jam. For my taste, the combination of sweet and sour fruit jam and delicate buttercream with a coffee aroma is just perfect. And you can take any other jam as an interlayer for the cakes - apricot, for example.

Coffee cake recipe

Cake ingredients:

• Eggs - 4 pcs;
• wheat flour - 100 g;
• instant coffee (powder) - 2 tbsp. l;
• sugar - 1 glass;
• starch - 1 tbsp. l;
• baking powder - 1.5 tsp.

For coffee cream:

1. Butter - 1 pack (200 g);
2. icing sugar - 4-5 tbsp. l;
3. instant coffee - 1.5-2 tbsp. l;
4. condensed milk - 150 ml (about 0.5 cans);
5. cognac - 1 tbsp. l. or a few drops of rum essence (optional).

For interlayering and soaking the cakes:

• Sweet and sour jam (plum) - 6 tbsp. l;
• water - 0.5 cups;
• lemon juice - 2 tbsp. l;
• sugar - 4-5 tbsp. l (to taste).

How to make coffee cake

First you need to bake the cakes and soak them with syrup. Here in , which I did for a chocolate cake, it is written in great detail how and what to do, so I will not repeat myself. The difference is insignificant: instead of cocoa, you need to put two tablespoons of instant coffee and do not add butter. Follow the step-by-step instructions and you will succeed! When the coffee biscuit has completely cooled down, cut it into two parts or three - if you like thin cakes. We cut off the cap, these scraps will be useful to us for decorating the cake. Prepare lemon syrup for impregnation: squeeze juice from half a lemon, mix with cold water. We put the ladle on a moderate heat, add sugar. Dissolve, boil at low boil for 3-4 minutes. Cool to room temperature. We saturate all the cakes with syrup, evenly distributing it.

After 15-20 minutes, apply a layer of fruit jam. I used a thick sweet and sour jam from plums, I made a layer of about 1.5-2 cm, taking into account that part of the jam will be absorbed into the biscuit. If the jam or jelly is not very thick, add crushed nuts, they will give the desired density. Put the bottom cake on a dish or on a substrate, coat with jam. Cover with a second crust, lightly press down with your palms to secure.

Making coffee cake cream

Beat the softened butter for a few minutes with a mixer. As you beat it, it will be noticeable how the mass becomes silky, fluffy. Pour in the icing sugar in parts, without stopping to beat.

When the powder is combined with the butter, little by little we begin to pour in the condensed milk, continuing to whisk the cream at high speed. We try, if there is not enough sweetness for your taste, add condensed milk.

Pour in instant coffee, add flavors (cognac or essence). Beat until fluffy. To make the coffee dissolve better, I advise you to mix it with cognac or pour in a little water. In principle, it will dissolve in the whipping process anyway, but it will take more time.

The cream will turn out to be airy, with a pleasant creamy coffee taste, rather dense in structure. Traces from the corollas will be clearly visible on the surface - it needs to be whipped to such a consistency. Set aside about a third of the cream for decoration.

Assembling and decorating a coffee cake

Break the biscuit scraps, dry in the oven and load into the chopper (blender glass with a rotating knife). I cut off the top, the "cap", it was just enough to sprinkle the surface and sides.

Grind into very fine crumbs. You can leave some to make a more embossed decoration, for example, sprinkle large crumbs on the sides of a coffee cake.

Cover the top and sides of the cake with cream, apply it in an even layer, leveling it with a spatula or the flat side of a knife. Sprinkle with biscuit crumbs. We fill a pastry bag with the set aside cream, use a nozzle with small teeth in the form of an asterisk. We decorate the cake to your liking.

I made a raised rim, and divided the remaining coffee cream into two parts. I poured cocoa into one, left the other light. First I made three light stripes, then I filled the space between them with dark cream.

Any cake needs time to stand, soak. My night was soaked, stood in the refrigerator, but generally two or three hours would be enough. We cut the coffee cake into portions, pour a cup of aromatic coffee - and bon appetit!

Delicate and delicious coffee cake can be easily prepared at home if you follow all the recommendations and choose the best recipe.

Coffee cake is a delicious combination of airy biscuit cakes, delicate butter cream and special impregnation, brewed from aromatic coffee beans. This is a real extravaganza of tastes, which is simply impossible to resist! At the same time, such a delicious and intricate, at first glance, dessert is quite simple to prepare. Having studied the recipe for a coffee cake below, you will be convinced of the simplicity of the technology for creating it.

In order to make a coffee cake, you have to stock up on enough free time and all the necessary ingredients. Do not start cooking before making sure you have the right food. As for the coffee impregnation, we will brew espresso as its quality. However, if you do not have ground coffee, then you can do with instant coffee.

We will create elements of decorating a coffee cake using a pastry bag, and therefore also do not forget to take care of its presence in the kitchen.

If any celebration awaits you soon, prepare a delicious coffee cake for it. All guests will be delighted! You will see! So, let's quickly get down to studying the recipe for making a coffee cake with step by step photos.

• wheat flour - 65 gr
• sugar - 450 gr
• potato starch - 65 gr
• chicken egg - 5 pcs
• egg white - 4 pieces
• water - 270 gr
• espresso coffee - 65 gr
• butter - 200 gr
• dark chocolate - 1/3 bar

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Let's make a biscuit dough. To do this, beat five chicken eggs into a bowl, and begin to beat them with a mixer. As a result, the color of the beaten eggs should become lighter, and the egg mass as a whole should increase in size. Pour 125 grams of sugar into the same bowl, and continue to beat the mixture with a mixer. As a result, soft peaks should appear.

We mix flour and starch, and then sift this mixture. Thanks to this manipulation, it will be saturated with oxygen, which subsequently will help to achieve a special airiness of the biscuit cake.

So, we add wheat flour mixed with starch into the egg mixture and beat it with a mixer at the slowest speed.

Pour the resulting batter into a baking dish. It should take no more than 2/3 of its volume. The fact is that during the baking process, the biscuit rises well.

The form must first be greased with vegetable oil and covered with parchment paper. Thanks to this, the finished cake will be much easier to reach. However, if you use a silicone mold for baking, then you don't have to.

We heat the oven to one hundred and eighty degrees, after which we send the form with the dough into it. The biscuit should be baked for about half an hour.

Remove the finished cake from the mold and cool it on a wire rack so that it does not become too wet.

Let's prepare the impregnation syrup. To do this, pour 200 grams of water into a small ladle and bring it to a boil. Then add 125 grams of sugar to it and dissolve it. Add the previously brewed espresso there.

Now let's start preparing the butter cream for our cake. For this purpose, we will dissolve 200 grams of sugar in 70 grams of water, through the same manipulations as in the case of coffee syrup.

While the sugar syrup is being prepared on the stove, let's beat the egg whites. They must be pre-cooled. Thanks to this, the whipping process will go much faster. This should result in a good, stable foam. Then pour in still hot sugar syrup to the proteins and continue to beat them with a mixer at the highest speed. The readiness of this stage of preparation of the cream is determined by the fact that the resulting peaks should be easily cut off with an ordinary kitchen knife.

Now you can reduce the speed of the mixer and gradually add the butter that has been preheated to room temperature. The oil mixture should be uniform in consistency, and it should also be smooth and sufficiently shiny.

Add some espresso or instant coffee, previously dissolved in water, into the cream. Mix it thoroughly with a spatula.

We place half of the total amount of cream in a pastry bag, and then cut off the tip from it.

Carefully cut off the top of the finished biscuit so that the surface is even. It will be most convenient to do this with a special knife for slicing bread. Then longitudinally cut the biscuit into two parts. As a result, we will have a couple of cakes.

Place the base crust on a large platter, and then saturate it with a sweet espresso-based syrup.

Using a pastry bag, we put the cream on the cake in a spiral, as shown in the photo.

Install the second sponge cake, and then soak it in the same way with espresso-based syrup. Then again, using the same pastry bag, spread our butter cream in a spiral. Then we level it with a special spatula for making confectionery. If you don't have one, then you can take a long plastic ruler. Lubricate the sides of our coffee cake with the remaining butter cream.

We process the remaining piece of biscuit cake into crumbs, using a blender for this purpose.

Decorate the side of our wonderful dessert with biscuit crumbs.

We also put the rest of the delicate butter cream in a pastry bag, and then put an asterisk nozzle on it (size from 7 to 10 mm). We form delicious flowers along the edge of the cake.

Break off one third of the dark bitter chocolate bar, place it in a suitable container and melt it in the microwave in the “defrost” mode.

Cut off about half of the pastry bag. This is necessary in order for it to become smaller. Then put melted chocolate in it. Cut off a very small tip from the bag. Now we can decorate our coffee cake. For example, you can draw a monogram or write "Moka" as in this case.

That's all! Our delicious coffee cake is ready. You can make tea and start tasting this wonderful dessert!

Recipe 2, step by step: coffee cake with cocoa

• Wheat flour of the highest grade 300 g
• Sugar 480 g
• Cocoa 100 g
• Chicken egg 3 pcs
• Milk 400 ml
• Coffee 200 ml
• Vegetable oil 100 ml
• Baking powder 10 g
• Salt 1 pinch
• Sour cream 100 g
• Butter 200 g

Combine flour, cocoa, baking powder, salt in a bowl.

In another bowl, beat 2 eggs with 300 grams of sugar.

Add 200 ml of milk, 100 ml of vegetable oil.

Combine dry and liquid ingredients.

Add 200 ml of hot strong coffee.

Mix well.

Pour the dough into a baking dish.

Bake at 180 degrees for 45 minutes.

Cool, cut into two cakes. Trim dry crusts.

Grind the crumbs in a blender into crumbs.

Combine 180 grams of sugar, 1 tablespoon flour, 1 egg in a saucepan. Grind. Add 200 ml of milk. Put on low heat, cook until thickened, stirring constantly. Cool down.

Add sour cream.

Add 200 grams of butter.

Beat with a mixer.

Grease the cakes. sprinkle with crumbs.

Coat the cake with cream on all sides.

Sprinkle crumbs on the cake. Let it soak for several hours.

The recipe "Coffee cake" is ready, bon appetit!

Recipe 3: chocolate and coffee cake (with photo)

The coffee-chocolate sponge cake, the recipe with a photo of which I am offering this time, takes both time and effort, but it turns out to be very tender, moderately sweet with a subtle coffee note.

For biscuit:

• flour - 150 g;
• sugar - 170 g;
• eggs - 6 pcs.;
• vegetable oil - 90 g;
• instant coffee - 1 tablespoon;
• cocoa - 3 tablespoons;
• water - 125 ml;
• baking powder - 0.5 tsp;
• a pinch of salt and soda.

For the cream:

• egg - 1 pc .;
• milk - 500 ml.;
• sugar - 120 g;
• flour - 50 g;
• cream 33-35% fat - 250 ml.;
• butter - 50 g.;
• icing sugar - 50 g;
• gelatin - 10 g;
• bitter chocolate - 30 g;
• strong coffee - 70 ml.

For decoration:

• dark chocolate - 50 g.

Boil water and brew coffee, add cocoa powder, mix everything well and leave to cool to room temperature.

Combine flour, baking powder and baking soda, sift.

Prepare a split form, cover the bottom with parchment paper, grease with oil, you do not need to grease the sides.

Separate the whites from the yolks, for the biscuit dough you need 6 whites and 4 yolks.

Set aside 2 tablespoons of sugar (for whipping the whites), the rest of the sugar will go to the yolks. Whisk the yolks lightly, add sugar and continue beating until you have a fluffy, white mass, about 5 minutes.

Pour vegetable oil into the yolks

and cooled coffee and chocolate mass,

stir.

Then add flour in three stages, stirring each time.

Work the dough with a mixer, not for long.

Now whisk the whites with salt, add the set aside sugar (2 tablespoons),

the mass should increase by 2-3 times and keep its shape well.

Enter the proteins into the chocolate dough in several stages, mix everything well.

Pour the finished dough into a mold.

Bake the biscuit in an oven preheated to 160 ° C for about 50 minutes. Cool the finished biscuit and remove from the mold. Since the biscuit is very tender, it is better to place it in the freezer for 20 minutes before cutting.

If you are using non-instant gelatin, then soak it in coffee. Add half of sugar to milk and put on fire, bring to a boil, cook for 1-2 minutes. Mix the flour and the remaining half of the sugar.

Beat the egg (you can add more yolks that remained from the biscuit) with a whisk. Add flour and sugar, stir.

In a thin stream, add hot milk to the egg mass, constantly stirring the mass.

Put the milk-egg mass on low heat, with constant stirring, bring the cream until thick. Remove from heat, pour into a bowl,

add butter and chocolate,

stir and set to cool.

Heat the swollen gelatin until completely dissolved.

Whip cold cream with icing sugar.

Add the cooled chocolate custard base in portions to the cream,

stir.

Add the dissolved gelatin, mix everything again.

The cream is ready.

Assembly. Cut the biscuit into three cakes. To assemble a coffee and chocolate cake, use a pastry ring or a split mold in which the biscuit was baked. Place the pastry ring on a plate, lay the cake layer, spread with cream on top, about 1/3 of the total mass.

Then the next cake, cream. Lubricate the top cake with cream too.

Put the cake in the refrigerator for 2-3 hours to freeze. Then, walk around the edge of the cake with your knife and carefully remove the ring. Melt the dark chocolate in a water bath and apply to the cake in the form of strips.

Recipe 4: coffee poppy cake with kefir with cream

This simple but delicious homemade coffee-poppy cake.

Lush, soft, very airy crust of a pleasant dark beige shade with an equally light coffee aroma ... and this delicious taste is complemented by motley splashes of crispy tops - I love to sprinkle poppy seeds into all kinds of pies! It turned out to be useful here as well.

And if you cut a tall cake in two and layered it with delicate sour cream, then cover the cake with chocolate icing - it turns out not a simple cake, but a real cake - even more elegant and tasty. The white cream contrasts effectively with coffee cakes and is perfectly absorbed into their porous surface, making the cake moist and juicy.

For cakes:

• 150 ml of kefir;
• 4 teaspoons (no top) instant coffee;
• 2 medium eggs;
• 200 g (1 glass) sugar, a little more is possible - 220-230 g;
• 100 ml (half a glass) vegetable oil;
• 225 g (1 and ¾ cups) flour;
• 1 bag of baking powder (for 0.5 kg of flour);
• A pinch of salt;
• 2-3 tablespoons of poppy seeds.

Instead of kefir, you can take ryazhanka or fermented milk sourdough; replace vegetable oil with 150 grams of melted butter; in addition to poppy seeds, add chopped nuts.

For the cream:

• 0.5 cups sour cream;
• 2-3 tablespoons of powdered sugar.

If the sour cream is oily, then the cream will be thick and more noticeable in the cake; if it is liquid, the cake will be saturated better, but the white strip will be less noticeable. The amount of powder can be adjusted to your liking - depending on how sweet you like and how sour sour cream is.

For glaze:

• Half a bar of dark chocolate without additives;
• 1 tablespoon vegetable oil.

Instead of sunflower oil (odorless), you can melt chocolate with a couple of tablespoons of butter or sour cream.

Pour instant coffee into kefir and stir with a spoon.

Kefir is dyed in an amazing coffee color. That's very beautiful!

Beat eggs and sugar in a bowl - for a minute or two at medium speed, until fluffy.

Pour coffee kefir and butter into the beaten eggs, beat a little more to mix until smooth.

Now add the flour sifted with baking powder, salt and add dry poppy seeds.

After stirring, a moderately thick dough of an appetizing light coffee color with specks of poppy is obtained.

Pour the dough into a mold covered with oiled confectionery parchment and put it in the oven, preheated to 180C, to the middle level.

Bake for 30-35 minutes, until skewered dry. The finished crust will become tall and have a light brown ruddy crust.

Carefully open the form and put the cake on the wire rack: let it cool, because when warm it is very crumbly and crumbles when you try to cut it. The cooled cake is carefully cut into two cakes.

Prepare the cream by mixing the sour cream with powdered sugar with a spoon.

Smear the bottom cake with sour cream.

Cover with the top cake.

We make chocolate icing by melting pieces of chocolate with sour cream and (or) butter in a water bath.

Pour the icing onto the cake and spread it out with a spoon.

5-10 minutes for the icing to set - and you can taste a delicious coffee cake!

We brew coffee or cocoa, or maybe tea \u003d - who likes what! - and we treat ourselves to aromatic coffee pastries!

Recipe 5: coffee cake at home

Airy, with a light coffee taste, an exquisite cake can be a decoration of your table on a holiday. The whipped cream is completely weightless, it soaks the bottom cakes well, which then simply melt in your mouth. The top crust with almonds gives structure and crunchiness, slightly diluting the softness of the entire coffee cake.

Ingredients for a 26 cm cake:

• 150 g softened butter
• 150 g sugar
• 2 eggs
• 150 g premium wheat flour
• 100 g starch
• 1 whisper of salt
• 1 tsp baking powder
• 3 tbsp milk

For the cream:

• 600 g whipping cream with a fat content of 33% or more
• 50 g almond flakes
• 4 tbsp icing sugar
• 1 tbsp gelatin
• 1 tbsp instant coffee
• a pinch of vanillin or a couple of drops of vanilla essence
• 16 coffee beans made from chocolate.

Place the butter and sugar in a mixing bowl and beat on 3rd speed for about 10 minutes to dissolve the sugar.

In one egg, separate the white from the yolk, set the white. Mix the yolk with the remaining egg and milk.

Mix flour with starch, salt and baking powder, mix well, and it is better to sift everything together.

Pour the egg mixture into the beaten butter gradually, without stopping whipping.

Gradually add the flour mixture, a tablespoon at a time, beating without stopping.

When all the flour has been mixed into the dough, stop beating and collect the dough into a ball with a spatula. Divide into four parts.

Cover the baking dish with paper. You can simply cover a baking sheet with paper and draw a circle of the desired diameter. Spread a quarter of the dough evenly over the paper.

Beat the remaining protein until crisp and brush over the dough, sprinkle with almond petals on top.

Preheat the oven to 220 degrees. Bake the crust for about 12 minutes until golden brown. Watch from 9-10 minutes, the cakes are baked very quickly. Bake the remaining three cakes as well, only without greasing with protein or sprinkling with almonds, they are baked for 8-9 minutes.

Carefully peel the cakes off the paper. Cut the top crust, sprinkled with almonds, into 16 pieces.

Soak gelatin in 50 ml of water. Look at the time on the package, it can vary from 20 minutes to an hour. Add 50 ml of cream to the soaked gelatin and heat to 60 degrees, stirring constantly so that the gelatin disperses, cool until slightly warm.

Pour the cream into the mixer bowl in advance and put it in the refrigerator for at least an hour, or better for 2-3, put the whisk there. When the cream has cooled, you can whip it, the warm cream will never whip. Beat on 3 speeds, gradually adding coffee first, then spoonfuls of powdered sugar, vanillin and last of all, pour in the diluted gelatin. The cream is ready when a clear mark from the rims begins to remain on the surface, and if you scoop up a little of them, they will keep their shape and will not blur. Do not overshoot the cream or it will turn into butter. 4 tbsp. Set aside the spoons of whipped cream to decorate the cake in a piping bag with a round nozzle.

Place the first cake on a pad and brush with cream, do the same with two more bottom layers.

Brush all three bottom coffee cake layers completely with cream, leveling with a spatula.

Spread the almond crust on top, gently transferring one piece at a time.

Decorate the cake with cream and chocolate coffee beans (coffee bean cookies will work as well). Chill the coffee cake for 3 hours in the refrigerator.

Recipe 6: coffee boom cake (step by step)

Delicate coffee cake with coffee cream.

A very tasty and aromatic cake, it has a bright rich coffee taste with a confident aroma of cognac. The cake's crust is very soft, soaked, moist, the top of the cake is covered with a delicate, elastic, creamy layer.
It took me a long time to come up with a name for the cake that could convey its bright coffee taste, I hope I succeeded.
To prepare the cake, I used regular instant coffee, if you wish, you can use ground coffee (then, of course, the brewed coffee must be filtered from the coffee grounds). I advise you to add cognac to the creamy layer, it perfectly sets off and complements the taste of the cake.

• 100 g flour
• 100 g butter
• 100 g sugar
• 100 ml brewed coffee (2 tsp coffee)
• 20 g cocoa powder
• 2 eggs
• 1 tsp baking powder
• 1 tsp vanilla sugar

• 200 ml cream 33-38%
• 250 ml brewed coffee (2 tsp coffee)
• 100 g sugar
• 2 yolks
• 2-4 st. l. cognac
• 1 tsp vanilla sugar
• 1 bag of gelatin (10 g)

For sprinkling:

• 1⁄2 tsp cocoa + 1⁄2 tsp. icing sugar

Cooking the cake. Brew coffee and cool completely.

Mix flour with cocoa and baking powder.

Beat soft butter, sugar and vanilla sugar with a mixer.

Add eggs one at a time, beating with a mixer each time.

Pour in cooled coffee, beat a little.

Pour the dry mixture in two or three passes, whisking each time.

Grease the mold well with oil (it is better to use a split mold, I have a mold with a diameter of 22 cm). Pour the dough, smooth, put in an oven preheated to 180 degrees. Bake for about 30 minutes or until dry.

Cool the finished cake completely. Brew the coffee intended for the cream and cool completely. Take from there 50 ml of brewed coffee (about 4 tablespoons) and soak the cake in the form well.

Preparing the cream. Add about half the sugar and vanilla sugar to the yolks, beat until noticeably lightened.

Put in a water bath, pour in the rest of the coffee. Cook over low heat for about 10 minutes, stirring occasionally.

Cool the finished mixture completely, then add the cognac, mix.

Pour gelatin with 100 ml of water and leave to swell for 10 minutes (or for the time indicated on the package).

Put the gelatin on a small fire, heat slightly, stir, the gelatin should completely dissolve. Cool down.

Beat the cream until lightly thick, then add the remaining sugar and beat until firm peaks.

Add cooled coffee mass, beat a little.

Pour in the gelatin while beating with a mixer.

Pour the resulting mass over the cake in a mold, refrigerate for 4-5 hours until it solidifies.

To remove the collar of a split form, without damaging the edges of the cake, I advise you to use a hair dryer. Evenly warm up the side with a hair dryer outside for a minute, then gently unfasten the form. Or simply run a knife along the walls of the mold.

Mix cocoa and powdered sugar, sprinkle the surface of the cake through a strainer.

I also sprinkled additional powdered sugar around the edges of the cake.

The most delicate and aromatic coffee cake is ready.

Recipe 7: coffee cake with chocolate

I suggest you try a very cool chocolate coffee cake. The cake is very tasty, with a pronounced taste of chocolate and coffee. Such a cake can be baked for any holiday, it is quite simple to prepare.

For biscuit:;

• Eggs (large) - 2 pcs;
• Flour - 45 g;
• Sugar - 90 g;
• Cocoa powder - 15 g;
• Baking powder - 0.5 tsp;

For cream:;

• Butter - 200 g;
• Boiled condensed milk - 200 g;
• For glaze:;
• Black + white chocolate - 80 g;
• Cream 33% - 40 ml;

For decoration: ;

• Protein cream (wet meringue of 2 proteins);
• Instant coffee - 1 tsp;
• Chocolate chips - 100-130 g;
• For biscuit impregnation:;
• Instant coffee - 2 tsp;
• Boiling water - 200 ml;
• Sugar - 2 tsp;
• Cognac - 2 tsp;

Beat the whites until firm peaks, gradually adding sugar. Add the yolks one at a time while whisking.

Mix flour with cocoa powder and baking powder. Sift in parts directly into the whipped mass of whites and yolks, gently mixing everything.

The dough will turn out fluffy and airy, like a good store sour cream or cream.

Cover the bottom of a 20 cm split form with parchment and lay out the dough. Turn the form sharply in different directions. Bake the biscuit at 170 degrees for 35-40 minutes (until a dry match).

Turn the mold with the ready-made hot biscuit, raise it over the table by 30-50 cm and throw it away (do not be afraid, the biscuit will not fall apart). Next, leave the form with the biscuit upside down until it cools completely. And only after that, remove the biscuit from the mold - it will be lush, airy and very tender.

Cut the biscuit into 3 parts. Soak each part with coffee syrup. To do this, brew coffee, add sugar, stir and cool. Then pour cognac into the syrup, mix.

For cream: add boiled condensed milk to the softened butter. Beat with a mixer until smooth and slightly fluffy.

Lubricate each part of the biscuit with cream.

Also, grease the sides and top of the cake with cream, align. Send the cake to the refrigerator for a couple of hours.

Prepare the icing: mix black and white chocolate in any proportions, pour in boiling cream and stir until smooth. Allow the glaze to cool.

Cover the top of the cake with the finished icing, sprinkle the sides of the cake with dark chocolate chips or grated chocolate. Send the cake to the refrigerator for another 1 hour.

To decorate the cake, I used a wet coffee-flavored meringue. To do this: mix a spoonful of instant coffee with 1-2 tablespoons of boiling water and beat thoroughly with a spoon so that a foam appears.

This is a cake cut. Enjoy your meal!

Chocolate perfectly sets off the coffee aroma, so instant coffee is often used to make chocolate baked goods. Homemade chocolate-coffee cakes are made from biscuit or shortcrust pastry. For baking them, you can use both an oven and a multicooker. In addition, you can make such a dessert without baking at all, replacing the flour base with ready-made cookies.

Chocolate cakes with coffee in a slow cooker and oven

Chocolate and coffee cake in a slow cooker

Ingredients: 1 cup flour, 1 cup sugar, 1 teaspoon baking powder, 2 tbsp. tablespoons of bitter cocoa powder, 1 cup of kefir, 1/2 teaspoon of coffee, 2 tbsp. tablespoons of vegetable oil, 2 eggs, 150 g of raisins, a pinch of salt, vanillin to taste

Preparation: Beat eggs lightly with sugar, add butter and kefir. Stir and add coffee gently. Add flour in small portions. Add baking powder. Add raisins. Mix everything well and pour the dough into a slow cooker. Bake the chocolate cake with coffee for 1 hour in Bake mode and another 15 minutes in Warm mode.

Chocolate coffee cake with prunes

Ingredients:

Chocolate puff pastry: 420-450 g flour, 350-400 g butter, 200 ml water, 2-3 tbsp. l. cocoa powder, 2 tsp. salt

Filling: 140-150 g of prunes, 50 ml of coffee liqueur, 200 g of dark chocolate, 2 tsp. instant coffee, 1 tbsp. l. cocoa powder, 2 eggs, 150 ml heavy cream, 1 tbsp. l. hot water, 40 g brown sugar, vanilla.

Preparation:

To prepare a cake with coffee and chocolate according to this recipe, half the norm of butter must be cut into small pieces and kneaded. Add cocoa to the butter and stir with a spatula until the mass acquires a uniform color and consistency. Then add flour and salt and quickly grind into crumbs with your hands. Pour in chilled water, knead the dough. Roll it into a ball, wrap with cling film, place in the refrigerator for 12-16 hours. Then roll the dough into a rectangular layer. Cut the remaining butter into thin slices, put on half of the layer, cover with the free side of the dough, pinch the edges. Fold the resulting layer in half and gently roll it out from the center to the edges. Then fold it in three and roll it out again to form a layer 7–8 mm thick. Repeat this procedure 2 more times.

Put the finished dough on a floured work surface, roll it out into a layer 3-4 mm thick, put it in a mold, shape the sides, make several punctures with a fork, pour a layer of beans or peas on top. Bake in the oven for 10-15 minutes at 190 ° C, then remove the beans. Pour prunes with warmed liqueur, leave for 10 minutes. Break the chocolate into pieces, add cream, coffee, cocoa, water, sugar and vanilla. Heat the mixture over low heat, stirring occasionally, until a homogeneous mass is formed. Do not overheat or bring to a boil! Remove the mixture from heat, cool for 5-7 minutes, then add the beaten eggs and mix thoroughly. Put the prunes on the finished cake, pour over the chocolate cream. Bake the cake in the oven at 180 ° C for 20 minutes. Sprinkle the cooled cake with coffee and chocolate with cocoa powder.

Cake "Queen Margot" with coffee and chocolate

Ingredients: 6 eggs, 2 cups of sugar, 5 tbsp. l. starch, 2 tbsp. l. cocoa, black coffee.

For filling: 3 tbsp. l. sugar, 1 tsp. gelatin, 2/5 liters of cream, 2/5 glasses of black coffee.

For decoration: 1 cup whipped cream and coffee beans, 2 tbsp. l. sugar, a little water.

Cooking method: Beat the whites with sugar and the yolks with sugar until a fluffy foam forms. Mix the starch with cocoa and add to the protein-yolk mass. Put the finished dough on a greased baking sheet and bake in a preheated oven. Cool and cut into layers.

For filling: Dissolve gelatin in cold coffee. Beat the cream with sugar, pour in the diluted coffee, stirring occasionally, add the prepared gelatin.

Soak the layers with sweet coffee, grease with the filling and connect. Cover the surface of the cake with whipped cream and decorate with coffee beans.

As you can see in the photo, according to this recipe, you can pour the chocolate-coffee cake with caramel syrup:

No oven coffee and chocolate cake recipe

Chocolate coffee cookie cake

Ingredients: cookies - 250 g, icing sugar - 250 g, cocoa powder - 1 tsp, instant coffee - 2 tsp, boiled water - 2 coffee cups

Preparation: Finely crush the cookies, add the powdered sugar, cocoa powder and instant coffee diluted in 2 coffee cups of warm water. Mix the mixture thoroughly and knead like a dough. Then put the resulting mass on parchment paper moistened with water and shape into a rectangular layer no more than 1 cm thick.

Cream preparation. Grind 125 g butter with 120 g icing sugar and add vanillin to taste.

Apply the resulting cream evenly on the prepared cookie sheet and use parchment paper to wrap it in a roll. Transfer the cake with coffee and chocolate without oven to an oblong dish, brush it with melted chocolate and chill well.

Chocolate-coffee cakes with cream and mousse

Chocolate cake with coffee cream

Required for the test: 125 g butter or margarine, 150 g flour, 2 tsp. dry yeast, 2 tbsp. l. coconut and cocoa, 200 g sugar, 2 eggs, 3 tbsp. l. milk, 1/2 bag of vanilla sugar, salt.

For the cream: 1 cup powdered sugar, 4 tbsp. l. ghee, 1 tbsp. l. cocoa and coconut flakes, 2 tsp each ground coffee and vanilla sugar.

Cooking method. Stir the coconut flakes, butter, cocoa, sugar and vanilla sugar, stirring constantly, add the eggs. Add flour, dry yeast, salt, and gradually pour in milk last. Grease the cake pan with butter, put the dough in it and bake for 45 minutes at medium temperature.

For the filling of the chocolate cake with coffee cream, mix all the ingredients, beat until creamy. Smear the cooled cake with the resulting coffee cream.

"Coffee" cake with chocolate cream

Composition: biscuit - 375 g, coffee syrup for soaking - 260 g, creamy coffee cream - 364 g, creamy chocolate cream - 38 g, roasted nuts - 15 g, fried biscuit crumbs - 10 g.

Preparation: The cake is prepared in the shape of a square. The biscuit is cut. The lower layer is slightly soaked with coffee syrup, greased with coffee cream and the upper layer is placed, which is soaked more abundantly, the surface and sides are lubricated with coffee cream. Sprinkle the sides with fried biscuit crumbs.

The chocolate-coffee cake prepared according to this recipe is decorated with fried nuts.

You can make the inscription "Coffee" out of chocolate cream.

Quality requirements: cake of the correct shape, decorated on top with coffee and chocolate cream, nuts, sprinkled with crumbs on the sides.

Cake with coffee and chocolate mousse

Ingredients:

For the coffee crust:

• Eggs - 2 pcs.
• Sugar - 4 tbsp. l.
• Flour - 4 tbsp. l.
• Coffee - 1 tsp.
• Water - 2 tbsp. l.

For the cream:

• Egg yolk - 1 pc.
• Sugar - 5 tbsp. l.
• Flour - 1.5 tbsp. l.
• Milk - 150 ml.
• Coffee - 1 tsp.
• Gelatin - 12 g
• For mousse:
• Cream - 300 g
• Coffee-flavored chocolate - 100 g

For impregnation:

• Water - 100 g
• Coffee - 1 tsp.
• Sugar - 1 tbsp. l.
• Cognac - 1 tbsp. l.

Ganache:

• Chocolate - 50 g
• Cream - 30 g

Cooking method: Dissolve coffee in two tablespoons of hot water. Cool down. Beat the eggs into a strong foam, add sugar in portions, beat until the mass increases several times. Pour in the cooled coffee and beat again. Then pour the sifted flour into the egg mass and stir with a spoon from edge to center. Line a 24 cm mold with tracing paper, grease with butter, lay out the dough and bake at t 190 degrees for about 35 minutes. Bake two cakes.

Preparation of the first cream: Heat milk with coffee, but do not boil. Beat the yolk with white sugar, add flour, beat. Add milk in a thin stream to the egg flour mass, stirring constantly so that there are no lumps. Transfer everything to a saucepan and cook, stirring without stopping, until the mass thickens. Remove from heat and continue whisking with a whisk, cover with plastic wrap and refrigerate.

Soak the gelatin plates in cold water for 5 minutes, squeeze out and melt in the microwave.

Making a coffee and chocolate mousse for a cake: Heat cream (100 g), add chocolate to them. Melt the chocolate, stirring occasionally, to form a smooth chocolate mass. Whip the remaining cream until peaks.

Mix the first cream with the melted chocolate and gently spoon into the whipped cream. Stir a few tablespoons of the finished cream with gelatin, and then add all the gelatin mixture to the cream. Stir and refrigerate for 15 minutes to set the cream.

Assembling the cake: place the first cake in a split form, saturate with a brush with the finished impregnation (mix water, coffee, brandy, sugar). Spread out the cream, smooth over the entire surface of the cake, put the second cake, soak. Grease the cake with cream on top.

Ganache: Melt 50 g of chocolate with 30 g of cream. Place everything in a cornet and apply patterns on top of the cream.

The fashion for beautiful, bright and small cakes definitely came from America. Gradually, we got used to the fact that the cake should be rather high, but narrow, than vice versa. Now this is not even a fashion, but rather a standard. And now we make or see insanely beautiful works of art every day - cakes with streaks of chocolate icing, different decorations from Oreo cookies to pasta and different chocolate decorations. Even creams are now difficult to count on the fingers, there are more and more of them, proportions change and we sometimes bother too much on this. If you want something sweet, elegant, but without wasting a large number time, effort and food - here's a return to your roots - American coffee cake! What's the trick? The hardest part will be making coffee. The rest of the ingredients are not only that everyone has, so we also casually throw them all at once into the bowl. With the cream, everything is also interesting, no aesthetics, accuracy or many hours of alignment. By the way, the cream is also coffee, so for all the obvious sweetness, the finished cake is perceived extremely well, precisely because coffee soothes the sweetness. So what do we get in the end? A real, as Americans say, a true cake that doesn't try to be perfect, it's about making an amazing dessert quickly. The cakes will turn out so juicy that it will feel like you have soaked them, and the bitterness of the coffee will play nicely with the sweetness. The cream is quite unusual, it is the Americans who love such textures, but the thin layer allows you to make the dessert coffee, but not cloying. At the exit we have a simple, coffee, beautiful and quick cake. If you're tired of being picky gourmets, start cooking!

Combine the following ingredients in a cup: sugar (350 g), flour (350 g), soda (1 tsp), baking powder (1 and 1/2 tsp), eggs (2 pcs), milk (250 g) ), vegetable oil (125 g).

At the very end, pour in warm coffee (190 g). Choose the one that you like - from grains, from capsules, instant and so on. We understand that 190 grams is liquid. For example, 170 grams of water and 20 grams of instant coffee.

Stir the dough until smooth. Prepare forms 16-18 cm by making. Lay parchment at the bottom.

Pour the dough evenly over the three tins. Please note that I do not recommend pouring the dough more than 2 cm, it may not bake. And in general, it is a bad tone to bake thick cakes, after all, they will be dry.

Bake at 160 degrees (top-bottom) until tender. Make sure the cake is ready for sure. When in doubt, add 2-3 minutes better.

Remove the finished cakes from the mold (while still hot) and wrap in foil. Store in refrigerator until assembly.

Now the cream.

Prepare three tablespoons of strong coffee. I used a tablespoon of instant granules and two boiling water.

In a mixer, whisk soft butter (220 g) and icing sugar (370 g, finest).

Gradually add the coffee to the cream.

Cut the finished cakes.

We grease each one with cream and collect the cake.

This portion of the cream should be enough for a cake of 16-18 cm, with a full coating.

Here's what we get. Don't try to be neat, this is sloppy America.

By the amount of dough for cakes (2-3 cakes from 1.5 to 2.5 cm):

You have probably noticed that without such drinks as tea or coffee it is difficult to imagine life in the current world. Each country prefers aromatic coffee or fragrant tea.
Coffee is an excellent and invigorating drink at the same time. I think you can take the time to prepare a cup of rich, aromatic coffee for your friends. And also to please them with a new, unknown recipe for a coffee cake. This amazing cake with airy coffee sponge cake. A pleasant-tasting creamy cream that will not leave indifferent your beloved and friendly guests.
The preparation time for a coffee cake is 1.5 hours. Servings 10 pieces.

Taste Info Cakes and pastries

Ingredients

• Chicken eggs - 4 pieces.
• Wheat flour - 250 grams.
• Granulated sugar - 250 grams.
• Instant coffee - 3 teaspoons.
• Hot water - 50 grams (for coffee).
• Starch - 1 tablespoon.
• For cream and cake decorating:
• Homemade cream - 250 milliliters.
• Granulated sugar - 75 grams.
• Dark chocolate - 100 grams.
• Black coffee beans - 50 grams (for decoration).

How to make a delicious biscuit dough coffee cake

Take a convenient and always dry dish for preparing the dough. Break four eggs into it.
For a biscuit, try to choose larger eggs. they have a lot of protein.


Beat eggs with a mixer, adding granulated sugar on a spoon.


Whisk until a thick foam forms. white.


Then mix the sifted flour with starch, add to the dough. Put the mixer aside, we no longer need it. Using a silicone spatula, stir in the flour and starch in a circular motion.
The starch will make the dough more porous.


Pour instant coffee into a small bowl, pour boiling water over it. To reduce costs, buy coffee in sticks, ideal for baking.

Introduce a thin stream of coffee into the finished dough, mix gently.


Take a metal cake pan. Grease the bottom and sides along the entire length with butter, fill with dough.


Preheat the oven to 180 ° C, place the baking dish in the middle of the wire rack, bake for 20 minutes. If the top of the dough bakes faster than the inside, then cover it with foil. Cool the finished biscuit for an hour. Try not to open the oven door while baking, it is better to time it.


Break the chocolate into equal parts, cut the chocolate chips with a knife and put them in the freezer.


Cool the cream in the refrigerator. Then beat with sugar in a chilled bowl. Beat until the mass has doubled.

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