COFFEE CHOCOLATE CAKE

COFFEE CHOCOLATE CAKE 

Chocolate and coffee flavors mingle perfectly in this sinfully delicious cheesecake. The only thing missing is the guilt.  This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. 

Best if made a day before serving. Who needs a mochaccino when you can get your coffee-chocolate fix in this creamy cheesecake? 

A hazelnut crunchy layer, moist coffee sponge, light coffee cheesecake and a dark chocolate cheesecake, all in one dessert? You will love this cheesecake recipe. 

INGREDIENTS

 

Coffee sponge

75 soft butter, plus more for the tins

75 light muscovado sugar or caster sugar

75 self-raising flour

1/2 tsp baking powder

2 eggs

2 level tsp instant coffee, dissolved in 0.5 tbsp boiling water

 

Coffee Cheesecake

200ml double cream whipped

100 gr cream cheese

250 g mascarpone cheese

80 gr icing sugar

1-2 teaspoons instant coffee dissolved in a little water

100 gr of dark chocolate 

 

Crunch Layer 

Hazelnut chocolate biscuits

Waffles `( You can use crunchy cookies)

Directions

Step 1 : Make coffee sponge. In a bowl, combine all your ingredients except coffee. Stir in the dissolved coffee until thoroughly blended. I am using a ring to measure the size for the sponge cake. Depending on what mould you use, that should be the ring size for the cake. Drop your mixture and even it out and bake in preheated oven for 15-20 min at 180 C / 350 F until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed. Once the cake has cooled down , cut out the desired shape ( in my cake a square to fit into the cake mould) Use the left over cake for anything you want.

 

Step 2 : Make hazelnut crunch. Add your hazelnut biscuits with chocolate wafers in the blender and blitz until crumb consistency. Set aside.

 

Step 3 : Make the cheesecake. in a bowl add both of your cheeses, with vanilla extract, icing sugar and mix well. Set aside and in a different bowl add your heavy or double cream and mix well until fluffy. Combine both of them together. Separate cream cheese in two bowls and add dissolved coffee into one bowl and melted chocolate in the second bowl.Place both mixtures into the piping bag and you will have to work quite quickly to make sure the mixture doesn’t set. 

 

Step 4 : Assemble your cake, add your chocolate cheesecake, then add your coffee sponge, hazelnut crunch and top it off with coffee cheesecake. Smooth it all out and place in a freezer for 6-8 hours. 

 

Step 5 : Take your cake out and spray it with any colour you like or decorate with icing or chocolate. I used melted chocolate, sprinkles and yellow edible spray. Place the cake into the fridge for 1 hour to defrost! :) Enjoy!

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Lots of love,

Alla xox