What to bake for coffee? Recipes for coffee desserts

Chocolate brownies with coffee cream

You'll want this minimalist dessert full of chocolate and coffee again and again!

Do you know what you get when you combine chocolate and delicious espresso? The best coffee brownies!

For the coffee brownies you will need:

  • 113 g butter
  • 227 g of chocolate
  • 150 g brown sugar
  • 50 g crystal sugar
  • 3 eggs
  • 15 ml espresso
  • 90 g plain flour
  • 1 teaspoon baking powder

For the coffee cream you will need:

  • 250 g mascarpone
  • 250 ml 33% cream
  • 60 ml of espresso
  • 1 to 2 tablespoons of icing sugar


Preheat the oven to 170 degrees and line a smaller baking tray with baking paper. In the microwave, melt the butter together with the chocolate and stir with a spoon.

Beat the eggs until foamy, add the sugar, espresso and flour until everything is completely combined. Pour the batter into the prepared pan and bake for 32 - 35 minutes. Let the brownie cool in the refrigerator.

For the cream, whip the cream together with the mascarpone and icing sugar and slowly add the cooled espresso. Be careful to add the espresso a little at a time so the cream doesn't curdle. Whip into a stiff cream and layer on top of the cooled brownie.

Try the recipe for a scrumptious coffee cheesecake

Baked cheesecake with the subtle flavour of coffee and chocolate biscuits is a dessert just for coffee lovers.

They say the simplest recipes are the best. It's no different with the coffee Oreo cheesecake!

For the coffee cheesecake you will need:

  • 330 g Oreo cookies
  • 3-4 tablespoons of melted butter
  • 500 g mascarpone
  • 400 g sour cream
  • ¼ cup whipping cream
  • 150 g cane sugar
  • 2 teaspoons vanilla extract
  • Espresso doppio
  • 3 eggs
  • High quality chocolate
  • Cream


In a blender, crush the oreo cookies and combine with the melted butter. Place baking paper in a cake tin and spread the oreo mixture evenly over the bottom of the round tin. Bake at 120 degrees for about 10 minutes.

In a blender, whisk together the mascarpone, cream, sugar, vanilla extract and cooled espresso. Gradually add the eggs. Don't stir too long so that the cheesecake doesn't crack in the oven. Pour the finished mixture over the baked oreo cookies and bake at 150 degrees for 40-50 minutes. Depending on the type of oven. Feel free to give the cheesecake a little shake, if it's stiff you can take it out of the oven.

Allow the finished cheesecake to cool at room temperature for a while and let it set in the fridge. Meanwhile, prepare the chocolate ganache. Mix the cream and chocolate into a liquid mixture and pour the mixture over the set cheesecake. Again, refrigerate.

Coffee cake with mascarpone cream and cardamom

Hazelnuts, caramel and mascarpone! You'll be licking your lips after this perfect trio!

The combination of coffee and cardamom is simply delicious. You can use this spice to spice up your coffee from the pot. But I'll show you how to enjoy it in cake form.

For the coffee body you will need:

  • 175 g butter
  • 50 g hazelnuts
  • 150 g cane sugar
  • 3 tablespoons of espresso
  • 3 eggs
  • 50 g ground almonds
  • 120 g plain flour
  • 1 teaspoon baking powder
  • Cardamom ( quantity to taste)

For the cream you will need:

  • 200 ml mascarpone
  • 200 ml whipping cream
  • 30 g white chocolate

For the salted caramel you will need:

  • Semolina or crystal sugar
  • Cream
  • A pinch of salt


First of all,prepare the salted caramel so that it has time to cool. The procedure is very simple, you just have to be careful not to burn the caramel. In a pan, melt the caster sugar. Once all the crystals are dissolved, carefully add the cream a little at a time, a pinch of salt and stir. Don't be afraid of the cream, the caramel should be rather runny. It will firm up nicely once it cools.

Roast the hazelnuts on baking paper in a preheated oven at about 160 degrees for about 10 minutes. Take them out as soon as they start to smell. Then leave to cool.

Meanwhile, in a bowl, whisk the softened butter with ⅔ of the cane sugar and the coffee. Add the eggs, almonds and cardamom. Finally, stir in half of the chopped hazelnuts. Be carefulnot to overwork the dough. Pour the batter into the tin and bake at 180 degrees for about 50 minutes. Check the finished cake with a classic skewer to be sure.

Next, melt the rest of the cane sugar in a pan. Once it is liquid, add the other half of the nuts. Stir well and leave to cool. Melt the white chocolate in the microwave or over steam, add the cardamom and leave to cool.

Whisk themascarpone and cream in a bowl and just before the end of whisking, pour in the cooled white chocolate and cardamom. Once the cream and the cake have cooled, cut the cake into 3 pieces. Brush each layer of the cake with salted caramel, then layer the cream. Brush the last shell with cream and sprinkle with hazelnuts in caramel.

Fancy a traditional dessert with your coffee?

Everyone has known and loved the smell and taste of fudge since childhood. You will also love this improved coffee version.

Everyone loves the traditional Czech bábovka. Try enjoying it in a combination of delicious coffee dough and cottage cheese.

For the coffee cake you will need:

  1. 250 g semi-coarse flour
  2. 150 g cane sugar
  3. 4 eggs
  4. 2 teaspoons of baking powder
  5. 1 dcl espresso powder
  6. 50 ml of oil
  7. 1 tbsp cocoa

For the curd filling you will need:

  1. 250 g soft cottage cheese
  2. 1 egg
  3. 2 tablespoons icing sugar or homemade syrup
  4. 1 tbsp cornstarch


Grease the bundt tin with butter and sprinkle with flour. In a bowl, whisk the egg and sugar until light and fluffy. Gradually add the flour, baking powder and cocoa powder. Finally, stir in the oil and coffee and whisk into a smooth batter.

Beat the curd together with the sugar, starch and egg until smooth. You can also add vanilla or lemon curd.

You can also sweeten the curd filling with coffee, vanilla or even chocolate syrup.

Pour the batter into the prepared pan and slowly pour the cheesecake filling on top. Place in a preheated oven at 180 degrees and bake for 45-50 minutes. Leave the cake to cool and you can top it with the chocolate glaze at the end.

Enjoy the cake with your favourite espresso anywhere!

Coffee cake is great not only for breakfast. Pack it with you on the go along with your favourite coffee or tea. Asobu thermo bottles are great not only for their design.

Unbaked Baileys cheesecake! The hit of coffee desserts

The perfect combination of coffee liqueur and chocolate biscuits.

Simple, quick, and a favourite everywhere, you'll love this no-bake cheesecake with coffee liqueur and a layer of chocolate ganache!

For the no-bake cheesecake you will need:

  1. 186 g Lotus biscuits ( you can add a little cocoa)
  2. 50 g butter
  3. 500 g mascarpone
  4. 400 g Ricotta
  5. 160 g Baileys
  6. 60 g icing sugar
  7. 3 slices of gelatine

Chocolate ganache:

  1. 250 ml of cream
  2. 150 g chocolate
  3. Baileys liqueur
  4. Espresso


In a blender, crush the biscuits and add the butter. Spread the biscuit mixture evenly in an 18 cm diameter mould and place in the fridge for a while.

Pour cold water over the gelatine slices and leave to swell. Meanwhile, whisk the mascarpone with the ricotta, sugar and liqueur. Place the gelatine in the microwave for a few seconds to dissolve. Add 2 tablespoons of the cream to it so it doesn't get too hot. Add this mixture immediately to the cream and whisk everything together. Pour the cream over the biscuit crust, smooth it with a spoon and let it set in the fridge.

Prepare the chocolate ganache. Heat the cream and melt the chocolate in it. Finish with liqueur and espresso. If you think the ganache is too thick, add more cream. Pour the chocolate ganache over the cheesecake and refrigerate again.

What else to bake with coffee? Fragrant coffee cupcakes!

Moist vanilla batter and coffee cream. Just take a bite!

Cupcakes have always been a favourite dessert for all little ones. Fruity, chocolate, vanilla or even coconut. There are no limits to the imagination. That's where the recipe for coffee cupcakes comes in.

For the dough you will need:

  1. 150 g softened butter
  2. 150 g crystal sugar
  3. 180 g of plain flour
  4. 1 teaspoon baking powder
  5. 3 eggs
  6. 1 teaspoon vanilla flavouring
  7. ½ teaspoon salt
  8. 30 ml of espresso

For the coffee cream you will need:

  1. 250 ml whipping cream 33%
  2. 125 g white chocolate
  3. Espresso
  4. 250 g mascarpone
  5. Caster sugar for flavouring


Preheat the oven to 180 degrees. Beat the softened butter with the sugar and eggs until creamy and fluffy. Mix the dry ingredients with the whipped foam, add lukewarm espresso andvanilla flavouring. Mix thoroughly again.

Fill the batter about ¾ of the way into the paper cupcakes, they will come up nicely in the oven. Bake at 180 degrees for 15 - 20 minutes.

While your cupcakes are cooling, prepare the frosting. First, melt the white chocolate with a little cream in the microwave. Pour in the espresso and let it cool in the fridge. Whisk the cream together with the mascarpone and just before the end, stir in the cooled white chocolate with a whisk. Add icing sugar to taste.

Transfer the cream to a decorating bag and drizzle over the cupcakes. You can decorate with grated white chocolate and coffee beans.

Coffee cupcakes also taste great with caramel cream. The procedure is the same, but instead of white chocolate you add caramel to the cream.