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Elegant Coffee Bean Cake Recipe

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A gorgeous and decorative coffee flavored cake. Perfect for special occasions.

Elegant Coffee Bean Cake


Elegant Coffee Bean Cake


Brown Cake:

9 eggs (separated)

1 ¼ cups sugar

1/3 cup orange juice

1 vanilla sugar

1 cup flour

½ cup cocoa


Chocolate Cream:

3 3 ½-ounce bars truffle-filled chocolate

8 ounces coffee bean chocolates

1 Tbsp. chocolate liquor

3 sticks margarine

4 eggs

15 Tbsp. confectioners’ sugar

1 vanilla sugar

1 tsp. rum extract


Filbert cake:

6 eggs (separated)

6 Tbsp. sugar

8 ounces roasted filberts (ground)

½ tsp. baking powder

2-3 Tbsps. Flour


Whipping Cream Topping:

1 10-ounce carton whipping cream

2 Tbsps. Light corn syrup

¼ package instant vanilla pudding


Filbert Cream(optional):

8 ounces unsalted roasted filberts (chopped)

2 sticks margarine

½ box confectioners’ sugar

1 egg

1 Tbsp. chocolate liquor


Brown Cake:

  1. Preheat oven to 350 degrees.
  2. Beat egg whites on high speed, until stiff.
  3. Add remaining ingredients, except flour, and mix on low speed.
  4. Gradually add flour and mix gently.
  5. Pour batter into a lined cookie sheet.
  6. Bake for 30 minutes, until cake tests done.

Chocolate Cream:

  1. Melt first four ingredients in a double boiler.  Set aside.
  2. Mix the remaining ingredients on high speed, until smooth.
  3. Combine with chocolate mixture.

Filbert Cake:

  1. Beat egg whites on high speed, until stiff.
  2. Add remaining ingredients in listed order and mix gently.
  3. Pour batter into a lined cookie sheet.
  4. Bake at 350 degrees for 15-30 minutes.  (Cake should remain soft.)

Whipping Cream Topping:

  1. Beat whipping cream on high speed, until stiff.
  2. Add corn syrup and pudding and mix on low speed.

Filbert Cream:

  1. Combine all ingredients and mix on high speed, until smooth.

 Note: Creams should be refrigerated before assembling.

Assemble as follows:

Brown cake – half of chocolate cream – filbert cake or filbert cream – half of chocolate cream – freeze until cream is firm – whip cream topping.

Comb cake using a fork or decorating comb.  Garnish with chocolate curls.  Cut into square slices. 

For a richer and more elaborate cake, substitute the filbert cake with filbert cream.

Variation: This cake can be assembled as a log cake.  Cut cake lengthwise into 2 long strips.  Place one strip on top of the other.  Cream sides of cake with chocolate cream.