By Kirsten Tibballs

A combination of three of my favourite things; coffee, cake, & chocolate!


SERVES: 1 x 3 layer cake (serves 10-12)

PREPARATION: 45 minutes

COOKING: 30 minutes

SKILL LEVEL: Intermediate



Coffee Cake



340g plain flour

50g corn starch

1 tsp salt

12g baking powder

½ tsp bi-carbonate soda

310g unsalted butter, room temperature

360g caster sugar

4 whole eggs, room temperature

2 tsp vanilla bean paste

120ml coffee, Jura Espresso

200g sour cream



  1. Heat the oven to 170°C, fan forced.
  2. Grease and line 3 round cake tins, 180mm in diameter.
  3. In a bowl, whisk the flour, corn starch, salt, baking powder and bi-carbonate soda. Set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until smooth and creamy, approximately 5 minutes.
  5. Gradually add the eggs and vanilla bean paste and continue to beat on high speed until combined. The butter mixture should look light and fluffy.
  6. Meanwhile, use the espresso function on the Jura Coffee Machine to produce 120ml of espresso.
  7. In a separate bowl, gradually add the espresso to the sour cream while whisking.
  8. Reduce the mixer speed to low and gradually add the remaining ingredients, alternating between the dry ingredients and the sour cream mixture.
  9. Transfer the batter evenly between the prepared cake tins.
  10. Bake in the pre-heated oven for approximately 30 minutes. The cakes will be ready when a skewer is inserted and comes out clean.
  11. Allow to cool completely at room temperature before removing from the tins.



Coffee Chocolate Cream



380g good quality milk chocolate

80ml coffee, Jura Espresso

55ml water

110g caster sugar

2 tsp vanilla bean paste

pinch of sea salt

30g unsalted butter, cubed

350g fresh cream 35% fat



  1. Place the milk chocolate into a bowl.
  2. Use the espresso function on the Jura Coffee Machine to produce 80ml of espresso. Pour the espresso over the chocolate and set aside.
  3. In a saucepan, combine the water, sugar, vanilla and salt. Heat until the ingredients come to the boil.
  4. Once boiled, pour the syrup over the chocolate and espresso. Whisk by hand to combine.
  5. Add in the butter and allow to stand for 5 minutes before whisking until completely incorporated.
  6. Add in the cream and whisk to combine.
  7. Place into the refrigerator for a minimum of 6 hours or overnight.






80ml coffee, Jura Cold Brew

1 tsp coffee beans, crushed

20g good quality dark chocolate, chopped

1 tsp dutch processed cocoa powder



  1. Trim the top of each cake to ensure each layer is flat.
  2. Use the cold brew function on the Jura Coffee Machine to produce 80ml of cold brew.
  3. Whip the coffee chocolate cream until it holds.
  4. Place the first cake onto a cake board or serving plate and brush generously with the cold brew before spreading a third of the coffee chocolate cream over the cake.
  5. Repeat this process with the remaining 2 layers of cake, cold brew and cream.
  6. To garnish, arrange the crushed coffee beans and chopped chocolate on top of the coffee chocolate cream and dust with cocoa powder.
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