If you love coffee and rich filled desserts, this coffee cake with cream and whipped cream is perfect for you! Ideal as an after-dinner dessert, for parties, birthdays or special occasions like Father’s Day. A recipe that combines intense flavors and soft textures that win you over at the first bite. The cake base is made with coffee-flavored yogurt, enriched with chopped dark chocolate and moistened with a coffee syrup. It is then filled with an egg-free, light and delicate coffee cream and decorated with whipped cream. Ready to impress your guests with this delicious cake? Below, let’s see how to make it at home:
Other desserts for Father’s Day:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 10-12
- Cooking methods: Oven
Ingredients
- 4 eggs
- 2 cups all-purpose flour (about 250 g)
- 6 tbsp frumina (potato starch) (about 50 g (≈1/3 cup))
- 1/2 cup coffee-flavored yogurt (about 125 g)
- 1 cup granulated sugar (about 200 g)
- 7 tbsp neutral vegetable oil (about 100 ml (≈3.4 fl oz))
- 2 tbsp instant coffee
- 1 sachet baking powder
- a pinch of salt
- 3 oz chopped dark chocolate (about 80 g)
- 2 cups milk (about 500 ml)
- 1/2 cup granulated sugar (about 100 g)
- 1/2 cup cornstarch (about 60 g)
- 3 tbsp instant coffee
- 1 2/3 cups water (about 400 ml)
- 4-6 tbsp instant coffee (or 4-6 cups of espresso)
- 3/4 cup granulated sugar (about 150 g)
- 1-2 tbsp liqueur (optional, e.g., rum or amaretto)
- 1 2/3 cups heavy whipping cream (about 400 ml)
Steps
In a large bowl, beat the eggs with a pinch of salt and the sugar until the mixture is light and fluffy. Add the coffee-flavored yogurt, pour the vegetable oil in a thin stream, and add the instant coffee.
Sift the flour, potato starch and baking powder directly over the batter and mix. Gently fold in the chopped dark chocolate with a spatula.
Pour the batter into a 9 1/2-inch (24 cm) pan, previously buttered and floured, and bake at 356°F for about 40-45 minutes. Remove from the oven and let the cake cool completely.
Meanwhile, prepare the egg-free coffee cream. Heat the milk with the instant coffee until the coffee is completely dissolved. In a small saucepan, combine the cornstarch and the sugar.
Slowly pour the coffee-flavored milk into the saucepan with the dry ingredients, whisking by hand to avoid lumps. Place the saucepan over medium heat, stirring constantly until the mixture begins to thicken.
Transfer the cream to a container and cover it with plastic wrap directly on the surface. Let it cool to room temperature and then refrigerate (reserve 2 or 3 tablespoons of cream for the final decoration).
To prepare the coffee syrup, dissolve the instant coffee in the hot water. Add the sugar and let it dissolve completely over medium heat (adjust the amount of sugar to taste).
If desired, add a little liqueur, stir and let the coffee syrup cool completely before using it.
Slice the cake horizontally and moisten the layers with the cold coffee syrup. Whip the cream and fold only 3 or 4 tablespoons of it into the prepared coffee cream. Keep the remaining whipped cream in the refrigerator until ready to use.
Fill the cake with the coffee cream, spreading it evenly. Cover the entire cake with the whipped cream, using a spatula to obtain a smooth finish.
To finish, decorate the top with alternating dollops of whipped cream and the whipped cream mixed with the reserved coffee cream. Decorate as you like with coffee beans, chocolate shavings or a light dusting of cocoa.
Let rest in the refrigerator for at least one hour before serving so the flavors can meld. The coffee cake with cream and whipped cream is ready to enjoy!
Enjoy and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
