According to numerous scientific studies, coffee and cake always go hand in hand. This is due to the unusual effects of caffeine on our taste receptors. Caffeine found in coffee reduces the sensitivity to the taste of those improvements that we eat while drinking coffee. The only flavor that is able to break through the aroma of coffee is sweet. This is why we are so eager to reach for something sweet when we drink coffee. What if you could combine both flavors and prepare… a coffee cake? Check out our favorite coffee cake recipes!
Traditional coffee cake
For starters, we have a cake for you, which is by far the most frequent guest in our homes. Importantly, we only need a few ingredients to prepare it, and the process itself is very simple and quick. For this cake, we recommend preparing traditional Turkish coffee or the one brewed in a French press. The combination of these two flavors is truly phenomenal!
Ingredients:
2 eggs (separate yolks and whites)
130 g of powdered sugar
130 g flour (wheat or spelled)
45 g of oil
80 ml milk (cow or plant)
a teaspoon of baking powder
a teaspoon of finely ground coffee
a teaspoon of vanilla essence
Heat the milk in a small pot and add coffee to it, and then wait until the whole thing boils. In the second bowl, beat the egg yolks with sugar, then add the oil and vanilla essence – mix everything. Sift flour with baking powder into the bowl, mix thoroughly. Pour the coffee with milk and mix, and finally transfer the dough to a form lined with baking paper. Bake at 180 ° C for about 30-35 minutes.
Coffee soaked chocolate cake
This time we offer you a cake that is perfect as a dessert for a special occasion. This is a great proposition for people who love cakes with cream, but not overly sweet. Such a cake is worth serving in combination with a classic espresso or mocha. Unusual taste and sensory experience guaranteed!
Ingredients:
Cake:
4 eggs
150 g of sugar
35 g cocoa powder
90 g of wheat flour
10 g baking powder
pinch of salt
Cream
500 g mascarpone cheese
200 g of dark chocolate
300 ml heavy cream (36%)
100 g of powdered sugar
Essence for soaking the cake
100 ml of milk
50 ml espresso
2 teaspoons of sugar
Decoration
50 g of dark chocolate
First, break the eggs and separate the whites from the yolks – add 75 g of sugar to the yolks and mix until you get a homogeneous mass. In a separate bowl, beat the egg whites with a pinch of salt and 75 g of sugar. In the third bowl, mix together 90 g of flour, 35 g of cocoa and 10 g of baking powder. Sieve the whole thing through a sieve and add it to the bowl with the yolk mixture, then mix it all together. Add the rest of the cocoa and mix again, and finally add the protein mass and mix gently. Pour the dough into a round mold and bake for 20 minutes at 180 ° C, then leave to cool completely.
Pour 50 ml of espresso and 100 ml of milk into a pot, and then mix with 2 teaspoons of sugar. Bring the whole thing to a boil and set aside to cool. Put broken chocolate into a heat-resistant dish and prepare a water bath – wait until the chocolate is completely melted. Mix the mascarpone cheese with 100 g of powdered sugar and pour in the melted chocolate and 300 g of heavy cream. Mix everything thoroughly and set aside to cool.
Remove the cake from the mold and cut it into 3 parts. Pour the coffee essence on the first part and apply the cream, cover with the next layers of cake and repeat the same steps. Allow the cake to cool for 6 hours, then sprinkle with grated chocolate.
Cold coffee cheesecake with pineapple
This is something special for people who love the taste of coffee and are looking for a proven recipe for a refreshing no-bake cake for the summer heat. For such a specialty, it is enough to prepare a cool ice latte to be able to enjoy the charms of summer.
Ingredients
Cake
200 g of cocoa biscuits
100 g of melted butter
Cheesecake mass
1 kg of ground curd at room temperature
180 g of powdered sugar
2 tablespoons of gelatin
125 ml of water
4 tablespoons of chocolate sprinkles
Coffe cream
1 tablespoon of gelatin
80 ml of water
500 ml chilled cream 30%
3 tablespoons of powdered sugar
2 tbsp finely ground coffee
Additionally
2 Lemon-flavored jellies
500 ml of boiling water
1 can of pineapple in syrup
First, crush the biscuits until they have the consistency of sand and mix them with the melted butter. We place them on the bottom of a round baking tray (26 cm), which we previously lined with baking paper. Level it with a spoon and put it in the fridge.
Meanwhile, mix the cottage cheese with powdered sugar, and then soak the gelatine in 125 g of cold water. When it swells, heat it in a pot until it is completely dissolved. Add a few tablespoons of cheese mass to the gelatin and mix everything, then pour it into the rest of the mass and mix quickly. At the end, add chocolate flakes, mix and put on the cookie base. cake again
