Mini Layer Cakes with Coffee and Cream
These mini layer cakes remind me a little bit of Opera cake. Not just because of the flavor profile of coffee and chocolate, but also because of the elegant, rectangular design that the classic cake is known for.
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Mini Layer Cakes with Coffee and Cream:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Coffee Genoise (Recipe) (Squared cake pan, 15 x 15 cm) | – | 1cm thick x 4 Sheets |
| Insert Cream: Coffee | Heavy Cream (38%) | 175g |
| White Granulated Sugar | 25g | |
| Powdered Coffee | 1 tsp | |
| Dutch Processed Cocoa Powder | 1/4 tsp | |
| Insert Cream: Plain | Heavy Cream (38%) | 100g |
| White Granulated Sugar | 10g | |
| Piping Cream: Coffee (Small open star piping tip) | Heavy Cream (38%) | 60g |
| White Granulated Sugar | 15g | |
| Powdered Coffee | 1/2 tsp | |
| Dutch Processed Cocoa Powder | 1/8 tsp | |
| Dark Chocolate Ganache Drip (microwave together) | Dark Chocolate (55%) | 35g |
| Heavy Cream (38%) | 45g |
Cake assembly instructions:
- Spread 100g coffee insert cream and cover it with another cake sheet. Spread the entire amount of plain insert cream and cover it with another cake sheet. Spread the remaining 75g of the insert coffee cream over the top layer.
- Arrange the cream from all sides and top part of the cake, and freeze for at least 2 hours.
- Trim the edges to reveal the layers, and cut into equally sized, 6 small rectangles (5 x 7.5 cm).
- Pip decorations and pour the chocolate ganache at the center, as shown in the photo, or decorate per your personal preference.
