Mini Chocolate Cake Layered with Coffee Cream
by Tarla Dalal

These dainty chocolate cakes are a delight to behold as well as bite into! Easy to serve and easy to make, the Mini Chocolate Cake Layered with Coffee Cream satisfies the whims of both chocolate lovers and coffee lovers! Forget yourself in the luscious coffee-flavoured cream as you bite into the chocolate cake, and allow the chocolate chips to melt into your taste buds, pleasing your sweet tooth like never before.

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Mini Chocolate Cake Layered with Coffee Cream recipe - How to make Mini Chocolate Cake Layered with Coffee Cream

1 (175 mm. (7") diameter) eggless chocolate sponge cake

For The Coffee Cream
1 cup beaten whipped cream
1 tbsp powdered sugar
1/2 tsp coffee powder
1 tsp rum (optional)

To Be Mixed Together For The Soaking Syrup
1/2 cup water
2 tbsp sugar
2 tsp rum (optional)
1 tsp coffee powder

For The Garnish
1/4 cup chocolate chips

Method
For the coffee cream

Combine the beaten coffee powder and rum in a bowl, mix well and keep aside.
Combine the beaten whipped cream and sugar in a bowl and fold gently.
Add the coffee mixture to the beaten whipped cream mixture, fold gently and keep aside.

How to proceed

Place the chocolate sponge cake on a dry,flat surface and cut 4 circles of 50 mm. (2") diameter each using a cookie cutter.
Slice each of the 4 circles horizontally into 2 equal parts.
Place the bottom layers of the 4 circles on a serving plate and sprinkle ½ of the soaking syrup evenly over them.
Spread approx. 1½ tbsp of the coffee cream on each circle.
Place the 4 top layers of the cake over them.
Sprinkle the remaining half of the soaking syrup evenly over each of the 4 cake layers and again spread approx. 1½ tbsp. Of the coffee cream on each layer.
Garnish with chocolate chips and refrigerate for at least 1 hour.
Serve chilled.