GEVALIA Chocolate Mocha Mini Cakes Recipe

Name: GEVALIA Chocolate Mocha Mini Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cakes; 1 qt. cake flour; 3 cups unsweetened cocoa powder; 2 Tbsp. baking soda; 4 tsp. CALUMET Baking Powder; 2 tsp. salt; 1 qt. whole milk; 1 qt. Brewed strong GEVALIA Kaffe; 8 each eggs; 2 cups oil; 2 qt. granulated sugar; Icing; PHILADELPHIA Original Cream Cheese, softened; 2/3 cup powdered sugar; 10 squares BAKER'S Semi-Sweet Chocolate, finely chopped; 1/2 cup hot brewed GEVALIA Kaffe; 60 each GEVALIA Kaffe (whole beans)

Servings: persons

Cakes
1 qt. cake flour
3 cups unsweetened cocoa powder
2 Tbsp. baking soda
4 tsp. CALUMET Baking Powder
2 tsp. salt
1 qt. whole milk
1 qt. Brewed strong GEVALIA Kaffe
8 each eggs
2 cups oil
2 qt. granulated sugar
Icing
PHILADELPHIA Original Cream Cheese, softened
2/3 cup powdered sugar
10 squares BAKER'S Semi-Sweet Chocolate, finely chopped
1/2 cup hot brewed GEVALIA Kaffe
60 each GEVALIA Kaffe (whole beans)

1
Cakes: Sift together first 5 ingredients.
2
Combine milk and coffee.
3
Beat eggs, oil and granulated sugar in large bowl with mixer fitted with paddle attachment 5 min.
4
Add dry ingredients alternately with wet ingredients, starting with half dry, then half wet, beating after each addition just until blended; repeat with the remaining ingredients.
5
Spoon 3 oz.
6
batter into each of 60 mini cake forms, sprayed with pan-release, if needed (or into each of 30 mini cake forms for trial recipe).
7
Bake in 350 degrees F standard oven 20 min.
8
or until cakes spring back when touched lightly in centers.
9
Cool completely.
10
Unmold, if disposable cake molds are not used.
11
Icing: Beat cream cheese and powdered sugar in separate large bowl with mixer fitted with paddle attachment until well blended.
12
Place chocolate in bowl.
13
Add hot coffee; stir until chocolate is completely melted and mixture is well blended.
14
Add half the chocolate mixture to cream cheese mixture; mix well.
15
Add remaining chocolate mixture; fold in just until marbleized.
16
Spoon into piping bag fitted with plain tip.
17
Pipe 1 oz.
18
frosting into center of each cake, filling and topping with a dollop of icing.
19
Garnish with coffee beans.

3239

kcal

Calories

227

Fat

282

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cakes, 1 qt. cake flour, 3 cups unsweetened cocoa powder, 2 Tbsp. baking soda, and more.

Yes, GEVALIA Chocolate Mocha Mini Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

GEVALIA Chocolate Mocha Mini Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions