Coffee Cup Cake

A rich, indulgent cake that showcases a whimsical presentation with both dark and milk chocolate, hazelnut, and coffee. The mix of these textures and flavors balances the desert perfectly.

Recipe

Created by
  • Miquel Guarro Carreras - Chef Chocolatier for Cacao Barry brand and teacher at the Chocolate Academy™
  1. Hazelnut Praline with Coffee
  2. Cocoa Cake
  3. Chocolate Hazelnut Shell
  4. Creamy Whipped Chocolate & Coffee
  5. Crunchy Hazelnut Gianduja
  6. Baileys Coffee & Caramel Bath
  7. Chocolate Mousse 64%
  8. Hazelnut Chocolate Glaze
  9. Assembly

Products

Nut Flours - Almond Flour Blanched - 5# carton

Hazelnut Praline with Coffee

ingredients preparation
  • 600g
    Hazelnuts without skin, Toasted
  • 400g
    sugar
  • 30g
    Arabica Coffee Beans
  • 1piece(s)
    Nielsen Massey Madagascar Bourbon Vanilla Bean
  1. Make a dry caramel with the sugar
  2. Add coffee beans and vanilla pod to the caramel, and quickly add the toasted hazeluts while still warm
  3. Mix to coat with the caramel and spread onto a silcone mat
  4. Let cool to room temperature
  5. Grind with a food processor to obtain a thick paste

Cocoa Cake

ingredients preparation
  1. Whip yolks and 70g of sugar
  2. At the same time, whip the egg whites with 150g of sugar and inverted sugar
  3. In a food processor, combine the flours with the cocoa powder and blend until you obtain a homogenous flour
  4. Sift the result
  5. Mix ¾ parts of the meringue with the yolks and add the dry mixture gently and slowly. Finish aerating with the rest of the meringue
  6. Melt the butter at 50ºc
  7. Add the melted butter by thread over ¼ part of the batter and work the mixture until it has a homogeneous texture
  8. Mix into the remaining ¾ batter
  9. Spread over a silicone mat with a 1.5 cm high frame
  10. Bake in a dry convection oven - 185ºc - 12 minutes - closed draft
  11. Let cool to room temperature and freeze. 
  12. Cut into discs 4 cm in diameter.
  13. Soak the portioned discs in the Baileys Coffee & Caramel Bath and leave to rest at room temperatyure for 10 minutes before freezing the cake

Chocolate Hazelnut Shell

ingredients preparation
  • 600g
    CHD-N66MEX
  • 150g
    sunflower oil
  • 60g
    NPN-HA1BY
  • 100g
    cocoa butter
  1. Melt chocolate together with cocoa butter
  2. Add oil and hazelnut paste and mix until homogenous
  3. Precrystalize at 26ºc

Creamy Whipped Chocolate & Coffee

ingredients preparation
  • 175g
    heavy cream
  • 25g
    inverted sugar
  • 40g
    egg yolks
  • 4g
    Gelatin sheets
  • 75g
    CHD-N66MEX
  • 75g
    CHM-P40GHA
  • 180g
    espresso coffee
  • 10g
    Instant Coffee Granules
  1. Combine cream with inverted sugar, and bring to a boil
  2. Scald the yolks and finish cooking the Anglaise. Add the previously hydrated gelatin
  3. Pour in intervals over the chocolate, emulsify properly
  4. Combine the instant coffee and the fresh espresso
  5. Add the coffee mixture to the chocolate base and emulsify
  6. Reserve in the fridge for a minimum of 12 hours
  7. Whip at medium speed and arrange in a bag with a #10 piping tip
  8. Pipe dots on top of the sponge cake

Crunchy Hazelnut Gianduja

ingredients preparation
  • 300g
    PRA
  • 45g
    FNN-X23PFBO
  • 60g
    CHM-P40GHA
  • 1g
    Fine sea salt
  1. Place the hazelnut praline in a bowl of a stand mixer at 35ºc with the paddle
  2. Add the pre-crystallized milk chocolate
  3. Mix at minimum speed until it takes on texture
  4. Add the Pralin Feuilletine and continue to mix
  5. Portion 30 grams of gianduja per mold
  6. Insert the frozen, soaked Cocoa Cake discs

Baileys Coffee & Caramel Bath

ingredients preparation
  • 60g
    sugar
  • 90g
    whole milk
  • 90g
    heavy cream
  • 3g
    Fine sea salt
  • 250g
    espresso coffee
  • 90g
    Baileys Liqueur
  1. Make a blonde caramel
  2. Deglaze with warmed milk and cream
  3. Add salt and allow to cool
  4. Once cold, add espresso and Baileys
  5. Reserve in the fridge

Chocolate Mousse 64%

ingredients preparation
  • 120g
    whole milk
  • 120g
    heavy cream
  • 25g
    inverted sugar
  • 45g
    pasteurized egg yolks
  • 315g
    CHD-N66MEX
  • 265g
    heavy cream
  1. Bring milk, 120g cream, and inverted sugar to a boil
  2. Blanch the yolks and bring the mixture to 84ºc
  3. Pour the hot Anglaise on top of the semi-melted chocolate and emulsify
  4. Semi-whip the remaining 265g cream and mix gently with the first mixture at about 40ºc
  5. Place into a piping bag

Hazelnut Chocolate Glaze

ingredients preparation
  • 210g
    mineral water
  • 155g
    sugar
  • 180g
    glucose
  • 35g
    inverted sugar
  • 100g
    condensed milk
  • 10g
    Gelatin sheets
  • 110g
    CHD-O70FLEU
  • 50g
    NPN-HA1BY
  1. Bring water, sugar, glucose, and inverted sugar to a boil
  2. Add the previously hydrated gelatin and condensed milk to the syrup
  3. Pour the mixture over the chocolate and emulsify with an immersion blender
  4. Add the hazelnut paste and finish emulsifying
  5. Cover the glaze with film so it does not form a skin and let it gel in the fridge for 24 hours
  6. Use at 30/32ºc

Assembly

  1. Line the molds with a thin layer of Chocolate Hazelnut Shell
  2. Fill the molds with Chocolate Mousse 64%
  3. Place the frozen insert into the cup
  4. Freeze
  5. Unmold
  6. Dip into Hazelnut Chocolate Glaze with the help of a toothpick. Drain the excess
  7. Cover with the Dark Chocolate Molded Coffee Lids

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