Chocolate Coffee Cake Recipe (Without Flour)
Are you ready for a rich, indulgent treat that combines the deep flavors of chocolate and coffee? This Chocolate Coffee Cake is perfect for chocolate lovers who enjoy a hint of coffee in every bite. And the best part? It’s completely flourless! This makes it ideal for those following gluten-free diets or anyone looking for a dense, melt-in-your-mouth cake experience.
Let’s dive into the recipe that’s sure to become a favorite in your home!
Why You’ll Love This Recipe
This recipe brings together two of the most beloved flavors—chocolate and coffee—into a seamless, decadent dessert. The flourless chocolate cake is rich, fudgy, and paired with a smooth chocolate coffee cream. It’s perfect for an afternoon treat or to impress your guests at any gathering.
Whether you’re a beginner or a seasoned baker, this recipe is easy to follow and doesn’t require any complicated techniques. The ingredients are simple and the method is straightforward, making it accessible to everyone.
Ingredients You’ll Need
For the Chocolate Cake:
- 85g butter
- 100g dark chocolate
- 60°C hot water
- 6 eggs, separated
- 20g sugar (for egg yolks)
- 6g cocoa powder
- 1g salt
- 80g sugar (for egg whites)
For the Chocolate Coffee Cream:
- 10g coffee beans
- 75g milk
- 130g dark chocolate
- 25g sugar
- 300g whipping cream
For Decoration:
- Chocolate crumbs (optional)
Step-by-Step Instructions
Step 1: Preparing the Chocolate Cake
The foundation of this cake is the flourless chocolate sponge, which is both light and moist. Here’s how you can make it:
- Melt the chocolate and butter:
- In a bowl, combine 85g butter and 100g dark chocolate.
- Pour 60°C hot water over the chocolate and butter mixture.
- Place the bowl over a pot of simmering water (double boiler method) and heat for three minutes, stirring occasionally until smooth.
- Once melted and well-mixed, set aside to cool slightly.
- Prepare the egg yolks:
- In a separate bowl, whisk together 6 egg yolks, 20g sugar, and 6g cocoa powder until the mixture is smooth and slightly thickened.
- Slowly pour the melted chocolate mixture into the egg yolks, whisking continuously to create a uniform batter.
- Whip the egg whites:
- In a clean mixing bowl, add 1g salt to the 6 egg whites and begin beating them with an electric mixer.
- Gradually add 80g sugar in three batches, continuing to beat the egg whites until stiff peaks form. You’ll know they’re ready when you can hold the mixer up, and the meringue forms a firm hook.
- Combine the mixtures:
- Gently fold one-third of the whipped egg whites into the chocolate-egg yolk mixture.
- Once incorporated, carefully fold in the remaining egg whites using a silicone spatula. Be careful not to overmix, as this will deflate the batter.
- Bake the cake:
- Line a baking sheet with parchment paper and pour the batter onto it, spreading it out evenly.
- Lightly tap the tray on the counter to remove any air bubbles.
- Bake in a preheated oven at 180°C (356°F) for 10 to 12 minutes or until the cake is set but still moist to the touch.
- Let the cake cool completely before moving to the next step.
Step 2: Making the Chocolate Coffee Cream
The chocolate coffee cream is the perfect complement to the rich, chocolatey cake. It adds a velvety texture and a subtle coffee flavor that will have everyone asking for seconds.
- Infuse the coffee:
- In a small pot, add 10g coffee beans and 75g milk. Bring the mixture to a boil over medium heat.
- Once boiling, remove from heat and cover the pot with a lid. Allow the coffee to steep for 30 minutes.
- Melt the chocolate:
- After 30 minutes, reheat the coffee-infused milk until it begins to boil again.
- Remove from heat and strain out the coffee beans, pouring the hot milk over 130g dark chocolate.
- Let it sit for about 3 minutes before stirring to combine. The chocolate should melt into a smooth, coffee-infused mixture. Allow it to cool.
- Whip the cream:
- In a large bowl, add 300g whipping cream and 25g sugar.
- Whip the cream on high speed until the sugar dissolves and soft peaks begin to form.
- Slowly add the cooled chocolate mixture to the whipped cream, and continue whipping at high speed until the cream is thick and firm.
Step 3: Assembling and Decorating the Cake
Now that both the cake and cream are ready, it’s time to assemble your Chocolate Coffee Cake.
- Prepare the cake layers:
- Once the cake has cooled, carefully remove the parchment paper.
- Trim off any uneven edges and cut the cake into three equal portions. These will form the layers of your cake.
- Layer the cake:
- Take one-third of the chocolate coffee cream and spread it evenly over the first layer of cake.
- Gently place the second layer of cake on top, and spread another third of the cream over it.
- Finally, add the third cake layer and spread the remaining cream on top, covering both the top and sides of the cake for a smooth finish.
- Refrigerate the cake:
- Place the assembled cake in the refrigerator for at least 2 hours to allow the cream to set and the flavors to meld together.
- Add finishing touches (optional):
- For an added touch of indulgence, you can sprinkle the top of the cake with chocolate crumbs or shaved chocolate.
- Once the cake is fully chilled, slice into squares or rectangles, depending on your preferred serving size.
Pro Tips for the Perfect Chocolate Coffee Cake
- Use high-quality dark chocolate: Since chocolate is the star of the show, choose a chocolate with at least 70% cocoa content. This will ensure a rich, intense flavor that pairs beautifully with the coffee.
- Be gentle with the meringue: When folding the whipped egg whites into the chocolate mixture, take your time and use gentle strokes. Overmixing can deflate the air from the meringue, leading to a denser cake.
- Refrigerate for best results: Allowing the cake to rest in the fridge for a couple of hours enhances the texture and intensifies the flavors.
Why This Recipe Works
This recipe is designed to be approachable, whether you’re new to baking or an experienced pro. The flourless chocolate cake ensures a rich and dense base, while the chocolate coffee cream adds a layer of smooth, sophisticated flavor. The process is simplified into easy-to-follow steps, so you can confidently create this showstopping dessert.
The absence of flour means that the cake is naturally gluten-free, making it suitable for a variety of dietary needs. Plus, the combination of chocolate and coffee is a classic pairing that never fails to impress.
Final Thoughts
Whether you’re making this Chocolate Coffee Cake for a special occasion or simply to treat yourself, the results are always rewarding. The balance of rich chocolate and subtle coffee flavor will have you savoring every bite.
Make sure to give this recipe a try, and don’t forget to share your creations with us on social media by tagging #mykitchentalk! We can’t wait to see how your cake turns out.
Happy baking!
