This coffee cake with white chocolate cream was born during lockdown, when, perhaps surprisingly, I was actually quite happy to have more time to cook (introvert here, what can I say 😳). And not just cook, but experiment with new recipes and flavor combinations.
The only problem was that I couldn’t just run to the store every time an idea popped into my head. I had to make do with whatever I already had in the kitchen and get a little more creative.
By that point, I had already made madeleines, banana bread and apple cake (and yes, I had also increased my workout time to compensate 😛), but I had a feeling *le husband was craving something creamy.
So I came up with a compromise that would make us both happy: coffee for me and white chocolate for him. I made a soft coffee and cocoa cake with chunks of dark chocolate, then topped it with a smooth white chocolate and vanilla cream.
And the result was delicious. The coffee and cocoa balance the sweetness of the white chocolate beautifully, while the fresh fruit on top adds a little freshness and a lovely contrast in flavor.
Why You’ll Love This Coffee and White Chocolate Cake
This is a great combination if you love chocolate desserts but don’t want something overly sweet. The coffee, cocoa and dark chocolate in the cake balance the creamy white chocolate topping, so none of the flavors feel overpowering.
It’s also a pretty straightforward recipe. There are no three cake layers to bake, complicated fillings or cakes that need to be assembled with a ruler. 😁 Just one cake layer, one creamy topping and a little patience while everything cools.
It’s also a great make-ahead dessert, as you can prepare it in advance and keep it refrigerated until you’re ready to serve.
What Kind of Coffee Should You Use?
I use espresso because I want a noticeable coffee flavor without adding too much extra liquid to the batter.
You can also use strong brewed coffee made using your preferred method. Just make sure it’s concentrated enough and allow it to cool slightly before adding it to the batter.
The coffee flavor isn’t overpowering. Instead, it enhances the cocoa and dark chocolate, giving the cake a deeper, richer flavor.
The White Chocolate Cream
The white chocolate cream has a smooth, custard-like texture, while the white chocolate adds a sweet creaminess that contrasts beautifully with the coffee and cocoa cake.
It’s important to let both the cake and the cream cool before assembling the dessert. As the white chocolate cream cools, it thickens and reaches the right consistency for spreading over the cake.
Tips for the Best Coffee and White Chocolate Cake
Use strong, flavorful coffee. If the coffee is too weak or diluted, its flavor can easily get lost behind the cocoa and chocolate.
Once the dry ingredients have been added, mix the batter only until everything is combined. There’s no need to overmix it.
Allow the cake to cool completely before adding the white chocolate cream. If the cake is still warm, the cream will soften and won’t sit nicely on top.
The cream also needs enough time to cool. As it reaches room temperature, it will thicken and become much easier to spread over the cake.
What Fruit Goes Well with Coffee and White Chocolate?
I would choose slightly tart fruit to contrast with the sweetness of the white chocolate.
Raspberries are a particularly good match, but strawberries, blueberries, blackberries or red currants would work beautifully too. Just use whatever is in season or what you happen to have on hand.
The fruit is completely optional, but it adds freshness and helps balance the sweetness of the white chocolate cream.
How to Store Coffee Cake with White Chocolate Cream
Because the topping contains milk and butter, this cake should be stored in the refrigerator, either in an airtight container or well covered.
You can also make it a day ahead. If you’re decorating it with fresh fruit, however, I would add the fruit as close to serving time as possible.
Frequently Asked Questions
Can I use instant coffee?
Yes. If you don’t have espresso, you can make a strong coffee using instant coffee granules. Just make sure you use the same amount of liquid specified in the recipe.
Can I make this cake a day ahead?
Yes. The cake can be prepared in advance and kept refrigerated until you’re ready to serve it. If you’re using fresh fruit as a topping, it’s best to add it shortly before serving.
Does the cake have a strong coffee flavor?
You can definitely taste the coffee, but it works together with the cocoa and dark chocolate rather than overpowering the other flavors.
What fruit goes well with white chocolate and coffee?
Raspberries, strawberries, blackberries, blueberries and red currants are all great options. Slightly tart berries work particularly well because they balance the sweetness of the white chocolate.
More Coffee and Chocolate Desserts
If you love the combination of coffee and chocolate, there are a few more desserts on the blog worth trying.
Try my Chocolate Coffee Blondies for a quick dessert with a soft, chewy center and plenty of coffee flavor. Or, if you’re in the mood for even more chocolate, my Raspberry and White Chocolate Brownies combine rich chocolate with white chocolate and tart raspberries.
Coffee Cake with White Chocolate Cream Recipe
8
slices20
minutes30
minutes250
kcalA soft coffee and cocoa cake with chunks of dark chocolate, topped with a smooth white chocolate and vanilla cream. An easy coffee-flavored dessert that’s rich and chocolatey without being overly sweet.
Ingredients
- For the Coffee Cake
2 eggs
50 g butter, melted
3 tbsp all-purpose flour
2 tbsp unsweetened cocoa powder
2 tbsp granulated sugar
50 ml espresso or strong brewed coffee
25 g dark chocolate, chopped
½ tsp baking powder
1 tsp vanilla extract
pinch of salt
- For the White Chocolate Cream
500 ml milk
3 tbsp granulated sugar
2 tbsp all-purpose flour
50 g butter
50 g white chocolate, chopped
1 tsp vanilla extract
- For Topping
fresh berries or other fresh fruit, optional
Directions
- Make the Coffee Cake
- Preheat the oven to 170°C (340°F). Line a 20 cm (8-inch) round cake pan with parchment paper.
- Melt the butter and set it aside to cool slightly. Prepare the espresso or strong coffee and allow it to cool slightly as well.
- Add the eggs and sugar to a large mixing bowl and beat until pale and approximately doubled in volume.
- Add the vanilla extract, coffee and salt. Sift in the flour, cocoa powder and baking powder, then mix briefly, just until combined.
- Add the melted butter and chopped dark chocolate and gently fold them into the batter with a spatula.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake at 170°C (340°F) for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and leave the cake in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Make the White Chocolate Cream
- Combine the sugar and flour in a saucepan.
- Gradually pour in the milk, whisking continuously to prevent lumps.
- Place the saucepan over low heat and cook, whisking continuously, until the mixture thickens to a custard-like consistency.
- Remove from the heat and add the vanilla extract, chopped white chocolate and butter.
- Stir until the chocolate and butter have completely melted and the cream is smooth.
- Allow the white chocolate cream to cool completely.
- Assemble the Cake
- Once both the cake and white chocolate cream have cooled completely, spread the cream evenly over the top of the cake.
- Decorate with fresh berries or other fresh fruit, if desired.
- Refrigerate until ready to serve.
Note
- Nutrition information is an estimate only and may vary depending on the ingredients and brands used, as well as serving size. Fresh fruit used for decoration is not included in the calculation.
