Lately, I've been making mini cakes with cappuccino cream, especially when I'm craving something fluffy with a hint of orange flavor. I usually make them when I want a dessert that doesn't require complicated ingredients or special techniques. Cutting the layers with a round shape is simple, and the cream comes together quickly. I love that I don't have to decorate too much – a little glaze and a few sugar hearts are enough.
Quick Info
Total Time: about 1 hour 30 minutes
Preparation Time: 30-35 minutes
Baking Time: 35-40 minutes
Servings: 8-10 mini cakes (depending on the size of the mold)
Difficulty: medium
Recipe Type: dessert, suitable for holidays or weekend days
Ingredients
For the Cake:
5 eggs (size M)
160 g granulated sugar (about 8 heaping tablespoons)
100 ml palm oil (or melted butter if needed)
180 g all-purpose flour (about 9 heaping tablespoons)
20 g cocoa powder (20% fat)
juice of one orange
zest of one orange
1/2 teaspoon baking soda
1 teaspoon cinnamon
For the Cream:
400 g whipping cream (Pilos)
2 packets of whipping cream stabilizer
2 packets of classic cappuccino (25 g each)
2 tablespoons sugar
For the Glaze:
100 g dark chocolate (50% cocoa)
1.5 tablespoons sunflower oil
For the Syrup:
2 tablespoons concentrated orange syrup
4 tablespoons still water
For Decoration:
Sugar hearts (optional)
Instructions
1. Preheat the oven to 190°C (375°F). Prepare a rectangular baking pan (32 x 22 cm) and line it with parchment paper.
2. Crack the eggs into a large bowl. Beat them with the sugar until the mixture becomes light in color and increases in volume (about 6-7 minutes on high speed if using an electric mixer).
3. Gradually add the oil and continue mixing for about a minute until incorporated.
4. Mix the flour with the cocoa and cinnamon, then add them to the egg mixture. Mix briefly to avoid lumps.
5. Dissolve the baking soda in the orange juice directly in a spoon, then pour it into the mixture along with the grated orange zest. Mix for another minute until everything is uniform.
6. Pour the mixture into the prepared pan, level it with a spatula, and bake for 35-40 minutes. Do the toothpick test towards the end: if it comes out clean, the cake is done.
7. Remove the cake from the pan and let it cool on a wire rack. Once completely cooled, use a round cutter (7.5 cm in diameter) to cut circles from the cake. The remaining scraps can be enjoyed as is.
8. The cream is made quickly: place the whipping cream in a large bowl, add the cappuccino packets, whipping cream stabilizer, and sugar. Beat on high speed until it becomes a firm cream that holds its shape.
9. For the syrup, mix the concentrated orange syrup with the still water.
10. Cut each cake circle horizontally to create two thin discs from each.
11. Brush each cake disc on the cut side with syrup using a brush or spoon.
12. On half of the discs, pipe or spoon a generous layer of cappuccino cream. Cover with the other disc.
13. For the glaze, place the broken chocolate pieces and oil in a bowl over a water bath. Heat on low, stirring gently until the chocolate is completely melted and the glaze is smooth.
14. Spoon a tablespoon of glaze over each mini cake. Let them sit for 1-2 minutes to allow the glaze to set.
15. Finally, decorate each mini cake with a cream flower (using a piping bag) and, if desired, a few sugar hearts.
Why I Make This Recipe Often
I love it because it doesn't require hard-to-find ingredients and doesn't involve complicated decoration. The cappuccino cream whips up quickly, the cake is simple, and the whole process isn't tedious. The cake scraps can be eaten separately, so nothing goes to waste.
Tips and Variations
Tips
1. If you want to save time, you can bake the cake in a larger pan and skip cutting it horizontally – each mini cake will have just one layer of cake and one of cream, making it thinner.
2. For cutting, use a metal cutter or a glass with a thin edge to avoid crumbling the cake.
3. Don't use too much syrup – the layers become too soft, and the cream won't hold well.
Substitutions
1. Palm oil can be replaced with melted butter, but let it cool before adding it to the mixture.
2. If you don't want dark chocolate, use milk chocolate for the glaze.
3. Classic cappuccino can be swapped with another variety if the flavor tempts you, but avoid those with too much added sugar.
Variations
1. You can leave the cake whole, without cutting it – just cut it into squares and assemble it like a simple cake with cream in the middle.
2. If you want a different type of decoration, use candied fruits or chopped nuts instead of sugar hearts.
3. The cake can also be made without cocoa if you prefer a simpler version.
Serving Ideas
The mini cakes are placed on a platter, possibly with cupcake liners underneath. They are perfect for coffee, festive days, or as a weekend dessert. They also taste good the next day if stored in the fridge.
Frequently Asked Questions
1. Can the mini cakes be made a day in advance?
Yes, they can be made a day in advance and stored in the fridge. The glaze and cream hold up well, but the cake should be moderately soaked to avoid becoming too soggy overnight.
2. What is the best way to cut the round cake?
A 7.5 cm metal cutter or a glass with a thin edge works well. If you don't have one, you can use a small bowl and a sharp knife, but the shape may not be perfectly round.
3. What can I use if I don't have whipping cream stabilizer?
You can try without it, but the cream may not hold as well. A bit of hydrated gelatin can help, but it won't give exactly the same result.
4. Can vegetable cream be used?
Yes, but the texture and taste will be different. Vegetable cream is more stable but sweeter and has a different consistency.
5. Can I use another type of syrup for soaking?
Yes, but the orange flavor pairs best with the cappuccino cream. You could also try a weak coffee syrup or water with a bit of sugar.
Nutritional Values
Estimated for 1 mini cake (out of 10):
- Calories: approximately 300-350 kcal
- Protein: 5-6 g
- Fat: 17-20 g
- Carbohydrates: 33-38 g
Values are estimates and may vary depending on the cream used and the amount of cream and glaze applied to each mini cake.
Storage and Reheating
Mini cakes can be stored in the fridge, in a sealed container, for up to 3 days. The cream and glaze hold up well in the cold. I do not recommend reheating them – the cake becomes too soft, and the glaze melts. Cake scraps can be stored separately and enjoyed as is.
Quick Info
Total Time: about 1 hour 30 minutes
Preparation Time: 30-35 minutes
Baking Time: 35-40 minutes
Servings: 8-10 mini cakes (depending on the size of the mold)
Difficulty: medium
Recipe Type: dessert, suitable for holidays or weekend days
Ingredients
For the Cake:
5 eggs (size M)
160 g granulated sugar (about 8 heaping tablespoons)
100 ml palm oil (or melted butter if needed)
180 g all-purpose flour (about 9 heaping tablespoons)
20 g cocoa powder (20% fat)
juice of one orange
zest of one orange
1/2 teaspoon baking soda
1 teaspoon cinnamon
For the Cream:
400 g whipping cream (Pilos)
2 packets of whipping cream stabilizer
2 packets of classic cappuccino (25 g each)
2 tablespoons sugar
For the Glaze:
100 g dark chocolate (50% cocoa)
1.5 tablespoons sunflower oil
For the Syrup:
2 tablespoons concentrated orange syrup
4 tablespoons still water
For Decoration:
Sugar hearts (optional)
Instructions
1. Preheat the oven to 190°C (375°F). Prepare a rectangular baking pan (32 x 22 cm) and line it with parchment paper.
2. Crack the eggs into a large bowl. Beat them with the sugar until the mixture becomes light in color and increases in volume (about 6-7 minutes on high speed if using an electric mixer).
3. Gradually add the oil and continue mixing for about a minute until incorporated.
4. Mix the flour with the cocoa and cinnamon, then add them to the egg mixture. Mix briefly to avoid lumps.
5. Dissolve the baking soda in the orange juice directly in a spoon, then pour it into the mixture along with the grated orange zest. Mix for another minute until everything is uniform.
6. Pour the mixture into the prepared pan, level it with a spatula, and bake for 35-40 minutes. Do the toothpick test towards the end: if it comes out clean, the cake is done.
7. Remove the cake from the pan and let it cool on a wire rack. Once completely cooled, use a round cutter (7.5 cm in diameter) to cut circles from the cake. The remaining scraps can be enjoyed as is.
8. The cream is made quickly: place the whipping cream in a large bowl, add the cappuccino packets, whipping cream stabilizer, and sugar. Beat on high speed until it becomes a firm cream that holds its shape.
9. For the syrup, mix the concentrated orange syrup with the still water.
10. Cut each cake circle horizontally to create two thin discs from each.
11. Brush each cake disc on the cut side with syrup using a brush or spoon.
12. On half of the discs, pipe or spoon a generous layer of cappuccino cream. Cover with the other disc.
13. For the glaze, place the broken chocolate pieces and oil in a bowl over a water bath. Heat on low, stirring gently until the chocolate is completely melted and the glaze is smooth.
14. Spoon a tablespoon of glaze over each mini cake. Let them sit for 1-2 minutes to allow the glaze to set.
15. Finally, decorate each mini cake with a cream flower (using a piping bag) and, if desired, a few sugar hearts.
Why I Make This Recipe Often
I love it because it doesn't require hard-to-find ingredients and doesn't involve complicated decoration. The cappuccino cream whips up quickly, the cake is simple, and the whole process isn't tedious. The cake scraps can be eaten separately, so nothing goes to waste.
Tips and Variations
Tips
1. If you want to save time, you can bake the cake in a larger pan and skip cutting it horizontally – each mini cake will have just one layer of cake and one of cream, making it thinner.
2. For cutting, use a metal cutter or a glass with a thin edge to avoid crumbling the cake.
3. Don't use too much syrup – the layers become too soft, and the cream won't hold well.
Substitutions
1. Palm oil can be replaced with melted butter, but let it cool before adding it to the mixture.
2. If you don't want dark chocolate, use milk chocolate for the glaze.
3. Classic cappuccino can be swapped with another variety if the flavor tempts you, but avoid those with too much added sugar.
Variations
1. You can leave the cake whole, without cutting it – just cut it into squares and assemble it like a simple cake with cream in the middle.
2. If you want a different type of decoration, use candied fruits or chopped nuts instead of sugar hearts.
3. The cake can also be made without cocoa if you prefer a simpler version.
Serving Ideas
The mini cakes are placed on a platter, possibly with cupcake liners underneath. They are perfect for coffee, festive days, or as a weekend dessert. They also taste good the next day if stored in the fridge.
Frequently Asked Questions
1. Can the mini cakes be made a day in advance?
Yes, they can be made a day in advance and stored in the fridge. The glaze and cream hold up well, but the cake should be moderately soaked to avoid becoming too soggy overnight.
2. What is the best way to cut the round cake?
A 7.5 cm metal cutter or a glass with a thin edge works well. If you don't have one, you can use a small bowl and a sharp knife, but the shape may not be perfectly round.
3. What can I use if I don't have whipping cream stabilizer?
You can try without it, but the cream may not hold as well. A bit of hydrated gelatin can help, but it won't give exactly the same result.
4. Can vegetable cream be used?
Yes, but the texture and taste will be different. Vegetable cream is more stable but sweeter and has a different consistency.
5. Can I use another type of syrup for soaking?
Yes, but the orange flavor pairs best with the cappuccino cream. You could also try a weak coffee syrup or water with a bit of sugar.
Nutritional Values
Estimated for 1 mini cake (out of 10):
- Calories: approximately 300-350 kcal
- Protein: 5-6 g
- Fat: 17-20 g
- Carbohydrates: 33-38 g
Values are estimates and may vary depending on the cream used and the amount of cream and glaze applied to each mini cake.
Storage and Reheating
Mini cakes can be stored in the fridge, in a sealed container, for up to 3 days. The cream and glaze hold up well in the cold. I do not recommend reheating them – the cake becomes too soft, and the glaze melts. Cake scraps can be stored separately and enjoyed as is.