With Easter looming and all thing chocolate. I thought it was time to give you a little bit of chocolate with a twist !!
Mini Mocha Chocolate Cakes ….. of course this little morsels will feed everyone as they are gluten free and vegan
This recipe is ideal for anytime of year though and will always be a winner …..if you like coffee too. However you can remove the coffee and just use water and milk if that is your bag
Coffee adds a wonderful dimension to this bake and heightens the chocolate flavour, so don’t knock it til you tried it
Layers of soft coffee chocolate sponge cake , brushed with coffee syrup and filled and topped with coffee buttercream!!
Now this recipe is a recipe adaption yet again from Tessa Huff and her Icing on The Cake Book and Tessa again has kindly let me publish my mutilation !!
Tessa uses Brown Butter Buttercream on her creation, but well I’m not going there……that really doesn’t sit well in my head at the moment , vegan butter after all doesn’t have the components to give the complex taste that that is so what to do ??
So I opted for an old English Favourite Camp Coffee Essence. A blend of coffee and chicory used by many a home baker past and present to produce a different and unique flavour
Don’t worry you can use either milk or strong brewed coffee if you cant get your hands on any
Now I’m not usually a fan of buttercream ad you know, but I replicate bakes to suite all tastes not just my own and these went down so well with the household , and they are harsh critics !!!
You may spot a little bit of Easter knocking about on the pictures, but I want you to remember Mocha Chocolate is not just for Easter its for LIFE
Mini Mocha Chocolate Cakes GF, DF V
A party size mini cake bursting with chocolate cofee, fit for any party or just for YOU
– THE CAKE
– 190 g Gluten Free Plain Flour Blend ( if not using your own blend I recommend Doves Farms Freee Plain or Pilsbury US )
– 1/2 tsp Bicarbonate of Soda
– 1/2 tsp Baking Powder
– 1/4 tsp Xanthan Gum ( omit if your blend contains it )
– 120 ml Dairy Free Yogurt ( I used Alpro Soya )
– 20 g Chickpea Flour / Besan
– 30 ml Water
– 1 1/2 tsp Vanilla Extract
– 180 ml brewed Coffee or Water ( 1 tsp espresso powder in 180 ml boiled water )
– 150 g dairy free butter ( I used flora plant based or Earth Balanced US )
– 250 g Caster / Superfine sugar
– 25 g Cocoa Powder
– THE SIMPLE COFFEE SYRUP
– 120 ml Brewed Coffee
– 2 tbsp Granulated Sugar
– THE COFFEE BUTTERCREAM
-160 g Dairy Free Butter ( I used flora plant based )
– 300 g Icing / Confectioners Sugar Sieved
– 1 tsp Vanilla Extract
– 2 tbsp Camp Coffee Extract ( you can use 2 tbsp of strong brewed coffee ) or dairy free milk
- Pre heat your oven to 160 C Fan / 175 C Standard / 350 F
- Grease and Line your traybake tin with a sheet Parchment Paper
- Add the GF Flour, Bicarb , baking powder , xanthan gum ( if using ),to a medium bowl , whisk together and then sieve
- In a medium saucepan , add the coffee and dairy free butter , heat on a medium heat until the butter has melted
- Add the cocoa and sugar and whisk until fully combined and take off the heat
- Mix together the chickpea flour and water until creamy
- In a med bowl add the chickpea slurry to the yogurt and vanilla and whisk together
- Add to the pan of liquid mix and whisk
- Add the flour mix to the pan and whisk until smooth
- Pour the batter into the prepared tin and bake for 20 minutes until a cake tester or cocktail stick comes out clean
- Let the cake cool for 20 minutes in the pan before removing and placing on a wire rack to cool completely
- Make the coffee syrup by adding the granulated sugar to the and over a medium heat simmer until the sugar has dissolved and leave to cool
- Make the buttercream. Add the butter to a stand or hand mixer and whisk on low until the butter is smooth
- Sieve the icing sugar and add to the butter a little at a time
- Once it is all incorporated turn the mixer to medium and mix for two minutes until smooth and creamy
- Add the Camp Coffee or Brewed Coffee and whisk until fully Incorporated and smooth ( place in fridge covered until ready to use
- Assemble the cakes
- Brush the top of the cooled cake with a layer of coffee syrup
- Using a 2 or 2 1/2 in ( 5/6 cm )cutter cut rounds of cakes and transfer to a clean surface
- Pipe rosettes on half the cakes , place an un icing round on the top and and pipe a further rosette on the top , making a mini cake
- Dust with Cocoa Powder if desired
So there you go, a lovely posh looking mini cake that will go down well at any celebration ….or just all for yourself
Left over trimmings , just save them for , cake pops truffles or a layer of trifle !!
So now for a few more pictures, with maybe just maybe a hint of Easter courtesy of Doisy and Dam
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Until next week……..Bye for now 💜💜💜