Mini Mocha Cakes

My life is driven by coffee and chocolate: A french press in the morning to help me to stay awake at 5 AM and help me to be nicer to people at work; sometimes a cup in the afternoon when I don't have time to nap; and chocolate, whenever I feel like I need some chocolate (which is often). So, needless to say, chocolate with coffee is one of my favorite flavor combinations.

A few friends and I run a monthly wine club. While choosing the wines for March, we came across a Malbec with a description including notes of yogurt coffee. I thought this was the oddest way to describe a flavor I had ever heard. So, we bought it.

While I was planning all of the food pairings, I had to include these interesting flavors in a dessert of some sort. So, I went with coffee-flavored cakes with an addition of some creamy mascarpone. And, of course, I had to include some chocolate . . .  It's not wine night without chocolate!

The wine pairing wasn't my favorite of the evening, so feel free to pair these with something else, or skip the wine all together (although, that would be silly). Whether you're drinking wine or not, these cute mocha cakes are the perfect way to end your evening :)

Mini Mocha Cakes
makes 12 cakes

1 cup almond flour
1/4 cup coconut flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
2 tablespoons finely ground coffee
1 teaspoon vanilla extract
2/3 cup granulated sugar
2/3 cup cannola or coconut oil
1 egg
chocolate ganache (recipe follows)
mascarpone cheese or whipped cream, if desired
chocolate-covered coffee beans, if desired

Preheat oven to 325 degrees F. Grease an 8"x8" square baking pan.

Stir together the dry ingredients in a medium bowl. Add oil, egg, and vanilla. Stir just until combined. Batter will be a bit stiff.

Scoop batter into prepared pan and smooth with the back of a spoon or you hands (if they're clean!). Bake for about 30 minutes, until toothpick inserted into the center comes out clean. Cool completely.

Using a small circular cookie cutter, cut shapes out of completely cool cake and place on a pan grate over a sheet pan lined with parchment paper.

Make the ganache:


1/3 cup heavy cream
5 oz semisweet chocolate
1 tablespoon cannola or coconut oil

Place the chocolate in a small bowl. Set aside.

Heat the cream in a small saucepan over medium heat until it simmers. Pour over the chocolate. Let sit 2-3 minutes. Stir until smooth. Add the oil and stir until combined.

Using a spoon, spoon the ganache over each cake, letting it drip down the sides until the cakes are completely covered. Let them set in the fridge about 30 minutes.

Top with a dollop of mascarpone or whipped cream, and garnish with a chocolate-covered coffee bean, if desired.