Rich & Indulgent Coffee Brownie Cake: The Ultimate Coffee-Lover’s Dessert
Description
Discover how to make the ultimate Coffee Brownie Cake, layered with coffee caramel, chocolate mousse, and a luxurious velvet finish. Perfect for coffee enthusiasts and dessert lovers alike!
Ingredients
Coffee Brownie Sponge
Coffee Caramel
Coffee Mousse
Chocolate Velvet:
Instructions
Video
Coffee Brownie Sponge
- In a mixing bowl, combine 2 large eggs with 160g of granulated sugar.
- Whisk until the mixture is pale and fluffy, creating a light and airy base for the brownie sponge.
- Gently melt 125g of milk chocolate together with 25g of unsalted butter until the mixture reaches 40°C (104°F).
- Slowly fold this melted chocolate into the whipped egg and sugar mixture, ensuring a smooth and consistent batter.
- Stir in 2g of ground coffee and 35g of almond powder.
- If almond powder is unavailable or undesired, substitute with 20g of flour.
- Mix thoroughly until the batter is homogeneous.
Bake:
- Line a 6-inch cake tin with baking paper and pour in the prepared batter.
- Place the tin in a preheated oven set at 175°C (347°F) and bake for 30-45 minutes. Once done, allow the brownie to cool completely in the tin.
- Expect a slight hollow to form in the center—this is normal and will be filled later.
Coffee Caramel
- In a small saucepan, bring 50g of double cream and 5g of coffee beans to a boil. Remove from heat and cover with plastic wrap to infuse for 10 minutes.
- After 10 minutes, strain the cream to remove the coffee beans, leaving behind a richly flavoured base for the caramel.
Prepare the Caramel
- Add 25g of unsalted butter, 2g of ground coffee, 50g of glucose syrup, and a pinch of sea salt to the infused cream.
- Bring this mixture to a gentle boil, allowing the flavours to meld together.
Caramelize the Sugar:
- Separately, caramelize 70g of sugar in a pan over high heat until it turns a golden brown.
- Carefully deglaze with the warm cream mixture, whisking constantly to avoid clumping.
- Strain the caramel to ensure a smooth texture, then set it aside to cool at room temperature.
Fill the Brownie:
- Once the brownie has cooled, carefully run a knife around the edges of the cake tin and invert it to remove the brownie.
- Spoon the prepared coffee caramel into the hollowed center of the brownie. Place the filled brownie in the freezer while preparing the coffee mousse.
Coffee Mousse:
- Place 6g of gelatine leaves in cold water until they soften.
- Once softened, squeeze out any excess water.
- In a saucepan, bring 105g of full-fat milk and 20g of coffee beans to a boil.
- After boiling, let the mixture sit for 10 minutes to infuse, then strain out the coffee beans.
Melt Chocolate:
- Gently melt 210g of milk chocolate to about 40°C (104°F).
- Add the hydrated gelatine to the warm, infused milk, stirring until fully dissolved. Slowly pour this mixture into the melted chocolate, stirring to create a smooth emulsion.
- Semi-whip 220g of cream until it reaches the consistency of melted ice cream. Carefully fold this into the chocolate mixture in two batches, creating a light and airy mousse.
Assemble:
Coat the Brownie:
- Dip the frozen coffee caramel brownie into the coffee mousse, ensuring an even coating.
- Freeze for 10 minutes, then repeat the dipping process two more times for a thick mousse layer.
Final Freeze:
- After the final coat, freeze the cake for an additional 2 hours to set the mousse.
Shape the Cake:
- Once the cake is fully frozen, use a peeler to carefully shave the surface of the cake, sculpting it into the shape of a coffee bean.
- Work slowly, starting from the edges and moving towards the center, until the desired shape is achieved.
Chocolate Velvet:
Melt Cocoa Butter and Chocolate:
- Melt 100g of cocoa butter and 70g of dark chocolate (55% cocoa content) together, heating the mixture to 45°C (113°F).
Spray the Coating:
- Pour the mixture into a spray gun and apply an even coat to the frozen cake to achieve a velvet texture.
Final Touches:
- Top off the Coffee Brownie Cake by adding a small amount of coffee caramel to the hollow center.
Defrost and Serve:
- Allow the cake to defrost completely in the fridge for about 4 hours before serving. Enjoy this rich and indulgent dessert that perfectly combines the flavours of coffee and chocolate.
Notes
- Almond powder can be substituted with 20g of flour.
Special Equipment Needed:
- A spray gun is required for applying the chocolate velvet coating.
Cooling and Freezing:
- Allow the brownie to cool completely before removing it from the tin. The cake requires several freezing steps to set the mousse and velvet coating.
Storage:
- The Coffee Brownie Cake can be stored in the refrigerator for up to 3 days.
Serving Tip:
- Defrost the cake completely in the fridge for about 4 hours before serving for the best texture and flavor.
Important Temperatures:
- Chocolate and butter mixture: 40°C (104°F).
- Melted chocolate for mousse: 40°C (104°F).
- Cocoa butter and chocolate mixture for velvet coating: 45°C (113°F).
Flavor Tip:
- Infuse the cream and milk with coffee beans to enhance the coffee flavour throughout the cake.
