Caffeinated Recipes to Celebrate International Coffee Day

Celebrate International Coffee Day (every day if you want to) by trying these delicious, coffee recipes.

Tiramisu – A coffee classic! This recipe serves 3, takes a total of 45 mins, with a medium difficulty level.

Ingredients:

  • 300 gms Mascarpone cheese
  • 200 gms fresh cream
  • 100 gms dark chocolate
  • 200 gms chocolate sponge
  • 5 gms cinnamon sticks
  • 150 gms sugar
  • 500 ml water
  • Coffee liquor
  • 10 lady fingers (sponge biscuits)
  • 60 ml liquor
  • 20 gms coffee powder
  • 400 gms chocolate sponge

Method:

Mix cheese and cream lightly with your hands, then mix the dark chocolate shavings with the cheese mixture. Make syrup with cinnamon stick, water, and sugar.

In a separate bowl, dissolve coffee powder with liquor. Dip lady fingers and cut, small pieces of chocolate sponge in the coffee mixture. Add the remaining coffee mixture to cheese mixture.

Arrangement:

Place lady fingers pieces at the bottom of a glass serving dish. Pour cheese mixture layered with soaked sponge. Continue until you have three layers of cheese and sponge.

Sprinkle coffee powder on top. Serve chilled.

Chocolate Coffee Truffle – An easy dessert that combines two of the best flavours in the world! This recipe serves eight, takes 30 mins to prep and just 1 min to cook.

Ingredients:

For the soft center:

  • Dark Chocolate confection: 1 cup (Approx 200 gms)
  • Cooking Cream : 100 gms (About 1/2 a small pack)
  • Coffee Powder : 1 Tsp

For Coating:

  • A bowl of Dark Confection Chocolate for Dipping

*Note: You will need a chocolate thermometer

Method:

For the Soft Center:

1. Break your confection chocolate into pieces by hand or chop using a knife. Try to keep the size of the chocolate pieces as even as possible. Keep this aside.

2. Pour cream and coffee in a bowl. Mix well and microwave till you can see the cream boiling. Now quickly add the confection chocolate pieces to the bowl and stir well till all pieces have melted.

3. Let cool. Cover with a cling sheet and refrigerate overnight.

4. Take out of fridge and make small balls – about 10-12 grams in weight. This will be about the size of a tablespoon.

5. Place the balls onto a foil and cover with cling sheet again and let refrigerate for 1-2 hours for them to set in shape again.

6. Remove balls from the fridge and leave on the kitchen counter while you melt your confection chocolate for dipping

For the coating:

1. Break the confection chocolate into similar size pieces by hand or using a knife. Place in a glass bowl and microwave for 30-40 seconds. Remove the bowl and give the confection chocolate a good stir with a large spoon.

2. Repeat the process till all confection chocolate has melted and the temperature has reached 45 degrees Celsius +- 1degree

3. Place one ball on a fork. Drop it in the above molten confection chocolate. Move the ball around in the bowl, so all sides are covered. Place on a foil and move gently with the fork. We do this last part so that the truffles can get the lovely textured look.

4. Let this truffle ball set for 1-2 minutes and then decorate with sugar sprinkles.

5. Refrigerate for 10 minutes and your truffle balls are ready!

Coffee Cake with Mocha Icing – A yummy, moist cake with an intense coffee flavour. This recipe serves five, takes 10 mins to prep and 1 hr to cook, with a medium difficulty level.

Ingredients:

For the cake:

  • 2 cups plain or all purpose flour
  • 2 cups fine granulated sugar
  • 1/4 tsp salt
  • 1 cup butter (unsalted – softened)
  • 3 Tbsp coffee mixture (4 Tbsp instant coffee + 1 cup boiling water)
  • 1/2 cup buttermilk or soured milk
  • 2 large eggs
  • 1 tsp baking soda
  • 2 tsp vanilla

For the mocha frosting:

  • 1/2 cup + 3/4 cup butter unsalted, softened
  • 3 3/4 cups icing sugar / powdered sugar (more or less according to desired consistency)
  • 2 Tbsp instant coffee
  • 3 Tbsp dark cocoa powder
  • 1/4 tsp salt
  • 4 Tbsp heavy cream

Method:

For the cake:

1. Preheat oven to 350 degrees or 170 degree C.

2. Grease and flour two or one big round baking pans.

3. In a large bowl, mix sugar, flour and 1/4 teaspoon salt and baking soda. Set aside.

4. Melt butter in a pot over medium-low heat.

5. While that’s melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.

6. Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.

7. In a separate bowl, add buttermilk, eggs, and vanilla. Mix until well combined.

8. Pour the butter/ coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn’t to mix it together perfectly, but to cool down the heat before adding the egg mixture.

9. Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20-22 minutes or until cooked. (Chef says: For one big pan took me almost 35-40 minutes.)

10. Allow to cool completely.

For the mocha frosting:

Combine all icing ingredients. Then ice the cake. Chill for an hour before serving.