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This chocolate and coffee cake with profiteroles I have already done it several times and it has always been liked. It is very rich in flavor and surprises when splitting, because profiteroles appear.
The first time I made it was for my mother-in-law's birthday, I had invited 4 friends and not even the cookie crumbs were left; In addition, it is one of the easiest to do.
The decoration can be very varied, it is very good simply sprinkling cocoa on top, just before serving.
Chocolate and coffee cake with profiteroles
This chocolate and coffee cake filled with profiteroles is as colorful as it is original.
Hello Elena, it is the 1st time that I write to you, I have made several desserts of yours and always great, and now I want to make the chocolate cake, coffee and profiteroles and the doubt that arises is that you say that your profiteroles are frozen, ok, but Do you take them out of the freezer to put them in the mold or do you defrost them? a kiss and continue delighting us with your recipes.
Hello Rachel. Thank you very much for seeing us and I hope you continue to like our recipes.
I put the profiteroles frozen, since when you pour the layer of hot chocolate on top, they thaw on their own.
A greeting.
I have my eye on this cake, but I don't know if the cream is liquid or whipped. What diameter must the mold have so that I do not fall short with the layers? I don't want the same thing to happen to me as with apple pie. Thanks.
Hi Alicia. The cream is liquid and I use a 22 or 23 cm mold. diameter. Go ahead and do it, you will like it. If you have guests, it is quite surprising when you cut it and you see the profiteroles inside. They will surely ask you, how did you get them?
If you do, tell me what you think. All the best.
Hello Elena, what do you mean about a cappuccino coffee envelope, the one they sell to make at home with water or milk?
Hello Cristina, yes they are. I buy them at Mercadona or Carrefour and it's like soluble coffee but in cappuccino. All the best.
Hello Elena, thank you for your recipes, you have woken up my kitchen side that the truth was I was a little asleep, since my husband is the one who cooks.
We are delighted with this blog, there are so many good things to do !!!! and so easy.
The other day I made the chocolate and coffee cake with profiteroles and you can't imagine how successful it was! Even my son Alvaro, who is 5 years old and is not at all sweet, loved it.
Thank you very much really.
Hello Cristina, I am very glad that you liked it. It is a very simple cake to make, but the result is great. When I make it for new guests, there is always someone who asks how did you put the profiteroles?
Thank you very much for seeing us. All the best.
Hello Elena, this Friday I have a special dinner with the family and I hope to leave you all with your mouth open with this recipe that I find incredible and also super simple. I only have one doubt and it is that I do not know if I should remove the cream from the oreo cookies before crushing them or leaving them whole? I wait your answer.
Pdta. Do not stop doing things I love your blog.
Hi Lana, thank you very much for seeing us and I hope you continue to like our recipes.
You have to add the oreo cookies whole, with the cream included.
I hope you like it, you will tell me how are you.
A greeting.
Hello Helena, I just made the cake to be able to enjoy it tomorrow but I don't know how it turned out ... 🙁 when I put the second and last layer the profiteroles have been rising up one by one and they have remained floating. Anyway it will be lack of practice, tomorrow to see what they tell me about the cake. Greetings
Hello Lana, so that they do not rise, you have to wait for the first layer to set very well so that the profiteroles are attached and do not rise when adding the second layer. I hope you liked it, you will tell me how are you. All the best.
Hello Helena, although they went up they were funny and they all loved it, there is nothing left. Also at the last minute they warned me that 2 people with celiac disease were coming and I was not going to leave them without dessert. So I made another cake changing the recipe a bit and I'll tell you about it in case someone is in the same situation. I made a gluten-free cookie base (María de Mercadona cookies), the first layer with value chocolate (it was very pure and had no gluten or traces of nuts) but without adding profiteroles and the second layer just like the original recipe. Ah, the curd used had cornstarch in it.
So I just have to thank you for your recipe because it looks like a queen and the celiac boys put on their boots.
A greeting.
I'm very happy, Lana, that everyone liked it, but above all, that people with celiac disease could enjoy it. Thank you very much for seeing us and greetings.
I would like to know the size of the mold for this cake, since the one I have is large, and it is not going to be too flat and not cover the profiteroles.
Thanks for your recipes and advice, you are fantastic.
A hug
Mari Carmen
Mª. Carmen, I make it in a 22 cm round mold .. If you have 23 cm. diameter is also valid, but not larger.
Thank you very much for seeing us. All the best.
Hello, I have seen this cake and it seemed great but I would like to make it bigger, if I double the amounts I also have to double the times? .It is that we are a lot and I do not know if I will have enough with those amounts
Hello M. Angeles, it is not necessary to double the time, if perhaps for a couple more minutes for each layer (10 minutes, at the same temperature and speed) and it will be perfect. I hope it goes well for you, you will tell us. All the best.
Impressive, what a discovery I just made. This I reserve for a special occasion.
Yes Susana, the truth is that it is a cake luxury and as it is not well known to people, it surprises her when she tries it.
I'm glad you like it. All the best
I just discovered this cake and I am crazy to make it ... my question is if when putting the profiteroles you have to put them towards the edge or towards the middle (I do not know if I have explained myself well) so that when you unmold it you do not see it.
All the best
Hello Elena, you have to put it all over the cake, leaving very little space between each one. Make sure that those on the edge are not sticking to the wall of the mold and it will be perfect. I hope you like it, you will tell me. All the best.
Could you tell me what profiteroles are because I don't know what it is, thank you very much
Hello María José, look at the recipe for the «wind fritters». They are the same, filled with cream and with hot chocolate on top.
I am thinking of making this cake for Christmas Day, can you tell me how many servings are there? I don't know if it will reach me or if I have to double ingredients.
Thank you very much
Hello Susana, it is a consistent cake so it serves 8-10 people. The chunks do not have to be very large. Greetings and Merry Christmas!.
Hello tomorrow I am going to make this cake and I have bought whipping cream. I would like to know if it is the one you use or is it cream for cooking. Greetings and Happy Holidays.
Hello Conchi, for cakes and dessert we always use whipping cream with 35% fat. I hope you like the cake. Greetings and Merry Christmas!.
Excuse me, I have a doubt, the cream you use is not milk but is whipped cream ????
Hello Stefany, the cream is whipping cream, the one used in confectionery that has a fat of 33%. Lucky!
Hello, I would like to make this recipe but I don't know where I can buy the profiteroles. Will there be in Carrefour or Mercadona? greetings and I love your blog!
Hello Cristal, at Carrefour there are. I buy them at a frozen food store called "La Sirena." But I think there are them in almost all supermarkets. All the best.
Good morning, tell you that I have made this cake twice, on Three Kings Day and last Sunday and the truth is that it looks very good. People are very surprised by it and also love it. Just thank you for these fantastic recipes. The crab mousse tb. It has been a success. Thank you very muchsssssssssssss
I'm glad, Barbara! It is also a cake that I like a lot. Greetings and thank you very much for seeing us.
Hello, I would like to make the cake this Saturday for my niece's birthday and I have a question. How long does it take for each layer to set? Especially the first one, is to calculate how long it will take to do it.
I discovered your blog yesterday and I'm hooked looking at your recipes, I don't have time to make them all! I'm going to start this afternoon with the bica, I'll tell you how it was (I also want to take it to the birthday). Greetings.
Welcome, Reyes !. I hope you like our recipes. Regarding the cake, I recommend that you let the first layer set for 1 hour and a half. The more the better, so that nothing falls apart, pour the other hot layer. I hope you like it, just like the bica. All the best.
Thank you very much Elena !! We have already tried the bica, spectacular !!! I have commented on the recipe.
If I make the first layer tomorrow, I reserve it in the refrigerator and on Saturday the second, will it be bad or will the cake come out bad?
Hello Reyes, I think it will be perfect for you. The important thing is that the first layer is well set before adding the second. I hope you like it. All the best.
Hello Elena!! The cake was great! They said it looked like a pastry shop, they all loved it. The truth is that it was delicious and it is very easy to do. Many thanks.
I'm very happy, Reyes !. Thank you very much for seeing us. All the best.
Elena and Silvia I have to thank you for this wonderful and delicious recipe that has allowed me to look very good with my family and friends. It is a very easy and fast recipe; In addition, the contrast of chocolate and coffee with a touch of cream is a delight for the palate.
Thank you very much for all your recipes.
I'm glad you liked it! Greetings and thank you very much for seeing us.
Hello Silvia and Elena:
I have made the cake twice, the first for my sister who had a dinner and charm and the second to thank a gift that they had given me and both times they were successful, I have not tried it yet so I will have to invent a event to do it again and enjoy it.
Thanks for your recipes.
I really like it too, Alicia. Put any excuse to make it and try it, you will love it. The truth is that if you have an event, with this cake you look like a professional. Greetings and thank you very much for seeing us.
Hi how are things! Yesterday I made this cake for my sister's birthday and it was a huge success.
For a 26 cm mold, putting double the amount, do you think it will not come off?
Thank you Ana
Hello Ana, I would not add double, I would add a third more. It seems a lot to me the double. Greetings and I'm glad you liked it.
Hi! I want to make this recipe for my mother-in-law's birthday, .. do you think I will look good? Or do you recommend another one? If this is it, how can I decorate it? Yours is really cool, but I'm not such a handyman !!! Thank you very much!
Hello Caty, this cake is perfect. In addition to being delicious, the presentation is very beautiful. You can decorate it with chocolate balls and chocolate noodles, mixed. It will be beautiful on you. Greetings and I hope you like it.
Good morning, I'm baking the cake because today I have a birthday, but I have a question that I hope you can solve quickly. I just poured the first mixture over the profiteroles, it is still unset, but, although the mold is high, everything has already been filled, and I do not have room for the second layer. It is 22 cm.
Hi Lisstte, I'm sorry I couldn't answer you earlier. You have to use a slightly larger mold to accommodate the two layers. The best thing is that it is 24 cm. All the best.
Hello Elena, I made the cake on Saturday and it was a success, my friends gave me a score of 12, when I told them to rate from 1 to 10, they were so happy and surprised, that if it does not come to be for the plate of the mold, they think the cake was bought. Thank you very much for your recipes and continue like this. Bye.
I'm glad M. Angeles !. Greetings and thank you very much for seeing us.
Good afternoon, I give you a 10 for your cake, because even if we make it, you take all the credit. I did it for a gathering of friends and they were delighted, I'll do it again this Saturday for a family reunion, I'm sure it will be a resounding success. I have almost all your recipes taken and I have made a recipe book, from now on we are going to eat something different every day, you have hooked me on the thermomix. Thank you very much and keep publishing your recipes, they are delicious.
Thank you very much for seeing us, Adela! I'm glad you like our blog. The truth is that it is a very rich cake with a very beautiful presentation. All the best.
Hi! I really want to prepare this cake but I can not find profiteroles or in the mercadona, the lind, you save or in the market I have looked in all these super and nothing, can you tell me where do you buy them? Thank you. I am a fan of your blog.
Hello Conchi, I buy them at «La Sirena» which only sell frozen or at Carrefour. Greetings and I'm glad you like our blog.
Very good, I have encouraged myself to make this cake, to give it to a friend for her birthday, the decoration seems to have jelly or jam on top, what does it have to have that sparkle, and the middle is a figure of chocholate, right?
I would like it to have a very good presentation, let's see if you can help me, thank you, I really love all your recipes
Hi Inma, it doesn't have any sparkle. It is the coffee layer and I have decorated it with chocolate shavings and some leaves made with melted chocolate. You can decorate it by placing around the cake some hard soletilla cakes or chocolate sticks and tie them with a bow, on top you ask to put cereal balls of different chocolates (see the photo of the cake with three chocolates). Greetings and I hope you like it.
HELLO GIRLS !!!!
I HAVE BEEN DISCOVERING YOUR RECIPES FOR A LONG TIME AND THEY SEEM SPECTACULAR ABOVE ALL THIS CAKE, I WILL ENCOURAGE YOU TO MAKE IT THIS WEEKEND WHICH IS MY MOTHER'S BIRTHDAY. I HAVE HAD THE THERMO FOR A LITTLE TIME BUT I'M LOVED.
CONGRATULATIONS FOR YOUR PAGE AND FOR THE WORK YOU DO, THANK YOU VERY MUCH FOR SHARING IT.
Thank you very much, Gaela. I'm glad you like our blog. You will tell me what you think of the cake. All the best.
Hi, I love the presentation of this cake and I would very much like to make it, but I don't have a thermomix, can it be done on fire? The one with three chocolates if I do it on fire without any problem.
Hello María José, it is the same as the one with three chocolates. Try to make it, you'll see how delicious. The layers have to be made the same as those of the three chocolate cake. I hope you like it. All the best.
HELLO ELENA!!!
THE CAKE IS LIKE A FRIEND TOLD ME: CONFECTIONERY !. AND I LIKE MY MOTHER AND EVERYONE IN GENERAL. IT WILL BE ONE OF THOSE THAT I WILL REPEAT BECAUSE IT'S NOTHING PUMPY, THAT I THOUGHT THAT IT COULD BE THE SAME, BUT NO.
THANK YOU VERY MUCH FOR YOUR RECIPES I ENJOY A LOT AND YOU MAKE US LIFE EASIER. THANK YOU
I'm so glad, Gaela! Greetings and many thanks to you for seeing us.
HELLO GIRLS I WANT TO MAKE THE CAKE FOR FRIDAY THAT MY DAUGHTER HAS THE SCHOOL PARTY AND MY QUESTION IS HOW DO YOU HAVE THROUGH THE DECORATION SHEETS A GREETING AND THANKS
Hello Valle, I have made them by melting cover chocolate in the microwave and with a pastry pencil (you can make a small cornet with greaseproof paper, cut a little bit, put the melted chocolate inside and it will work as a pencil) and on vegetable paper I have drawn them and filled with chocolate. When they are almost dry, I draw the stripes with a toothpick. You let them dry completely in the refrigerator and ready. Greetings and I hope you like the cake.
Thank you very much Elena, I'm going to start doing it right now that tomorrow I have to take it to my daughter's school, I'll tell you how it turned out, greetings
PS today I made the cream of zucchini and this delicious grease for being there.
I'm glad you liked it, Valle! You'll tell me how was the cake. All the best.
I have not found the cappuccino envelopes I have found in a can in the mercadona, how many grams do the envelopes have?
Hello Valle, each envelope has 18,5 gr. (takes 20 gr.). I still have a couple of them, worse I have already noticed that there are none. All the best.
I would like to make this recipe but I have a doubt about the curd envelopes, since in the second layer of the cake in the ingredients that are added to the Thermomix glass, it puts (I copy from your recipe) ingredients: 1/2 l. of cream, 1 and 1,5 sachets of curd, 80 gr. of sugar and 2 envelopes of cappuccino coffee.
So I wonder if it is a mistake since at the beginning in the ingredients you say 3 envelopes of curd and in the first layer of chocolate you put 1 envelope and a half only, the second layer is supposed to be the same but I'm not sure and that's why I ask . Thanks for your great blog.
Hello Marisol, thank you very much for letting me know! It is an error and I have already corrected it. In total there are three envelopes of curd and they are divided into 1,5 for each layer. I hope you like it, you will tell me. All the best.
Hi Elena, I'm Esther, I wanted to try to make this cake, but I have some doubts, I have to wait for the first layer to set for a while to put the profiteroles? Because if they don't they will rise up right? They have to be a bit curdled to be able to insert them. And something else will not come out of the liquid from the cake again, no ??? Below is that I do not trust, lest it happen to me like in the caramel cake you know ... by the way you use a mold of those removable, I imagine no? -Thank you very much for your help. Kisses .Esther.
Hello Esther, you have to wait a little bit so that it is not so hot and place the profiteroles. You have to seal the base well with the cookies so that the liquid does not come out, but it is also very important that the mold is well and fits perfectly so that the liquid does not escape. I use mold release molds. I hope you like it, you will tell me. All the best.
Hello!! I am making the cake and I just realized that I have no curd in the envelope! Do you serve me curd for dessert, danone type? A thousand thanks.
Hi Veronica, the yogurt curd won't work. The best are the curd envelopes, but if you do not have it, you can substitute it for flan envelopes or gelatin sheets. All the best.
What a good looking, I've been following you for a long time and I've even made a recipe but until today I haven't decided to comment. Are the profiteroles where you buy them, are there in Mercadona? Thank you very much for answering, and congratulations on your blog, I love it.
Hello Inmaculada, I buy them at «La Sirena» which are frozen food stores, but there are also them at Carrefour. At Mercadona, I don't really know. Thank you very much for seeing us!
Hello!! Thursday is the grandmother's birthday and I would like to surprise her with this cake, because for all the comments that I read it triumphs! But at home I don't like coffee, so I would like to make it whole with chocolate, but how much chocolate do I have to put for the cappuccino? I repeat that I love your blog and every day I prepare one of your recipes !! Thank you very much and I hope you can help me. All the best.
Hi Mary, you can make it out of two chocolates: dark chocolate and milk chocolate. You have to make the two layers like the chocolate layer in the recipe. You make the first layer as in the recipe with 150 gr. of chocolate fondant and the second you do the same but with 150 gr. of milk chocolate. You'll see how delicious! All the best.
Hello girls !!! I have made a lot of your cakes and I would like to know how you place them, how you transfer them from the mold to a plate without breaking ... I have tried a couple of them but they end up breaking, both the ones with the base of cookies like sponge cake ...
Thank you!!! All the best.
Hello Jàmnica, I usually leave them in the mold. I have a mold with a white plate base that serves to present the cakes directly in it. In the others, I leave the base and place it on a larger and more beautiful plate or tray. All the best.
Hello, I would like to know if this cake can be made with bites of cream, I mean, I can't find profiteroles, but I don't dare to try the bites in case the cream comes out of them when putting them in the chocolate. All the best.
Hello Gema, honestly I have not made this recipe, but I think profiteroles are better, so you say very well, so that the cream does not come out.
Hello, I have made this profiterole cake and the truth is that it is very good, the first thing that when my friends saw it they were surprised by the presentation. And the second thing that everyone said, how good it is. Thanks for your recipes.
Hi Isabel,
Congratulations on that triumph!
With the Thermomix and a bit of skill, all the recipes come out with a professional finish, right?
Thank you very much for following us and for your comment.
kisses!
HELLO MAYRA, I COULD MAKE IT WITH DECAFFEINATED SOLUBLE COFFEE, AT HOME THE COFFEE ALTERS US A LITTLE AND I DON'T KNOW IF THIS WILL HAPPEN WITH CAPPUCCINO. THANK YOU FOR YOUR RECIPES, YOU HAVE ME HOOKED.
Hi, Tony,
I would advise you to make it as is, mostly because the amount of caffeine in each serving is going to be very low.
Also keep in mind that the cappuccino sachets not only have coffee, they also contain powdered milk that make them creamy. While the decaf sachets only carry the coffee.
The only solution is to find decaffeinated cappuccino sachets, I'm going to look at the supermarkets. If I find them, I'll let you know, okay?
Kisses!!
Well ... The cream of the profiteroles came to the surface and the second layer (the cappucino) did not cover the profiteroles ... 🙁 Any suggestions?
Perhaps the cream of the profiteroles was not too consistent, were they bought or did you make them? ... On not covering the surface ... for the next try to do it in a mold with a smaller diameter. You will tell us.
Kisses!
Hello
I had this recipe written down to try it on a special day, like my husband's birthday.
I did two because one was staying at home and another was destined for a celebration with friends.
In both places it has been a success. The truth is that it is very very rich and simple.
It helps me a lot to read all the comments that accompany the recipes, so as not to ask questions whose answer is already written and, especially for the tips and tricks that I find.
So I want to contribute, in case it is useful to you, the "modifications" that I made:
Instead of an envelope and a half of curd in each layer, I added two envelopes because I like these types of textures consistent. I also do it in "Tres chocolates".
And, since we are very coffee growers, I added two generous tablespoons of soluble coffee to the cappuccino sachets; An exquisite and intense coffee flavor is achieved.
I decorated the surface with a mixture of cocoa powder and a little cinnamon, sprinkled gently through a strainer.
Thanks for your recipes.
Well Marta, I love your comment. Thank you very much for your modifications, they look very good. I take good note, because I will prepare it soon and I really like the coffee option 😉
Very good, everyone congratulates me when I do it, I would like to add something since as I read the comments and I see that there are quite a few people who get the cream of the profiteroles or who cannot cover them I think it is because they are using Lyonnaise instead of profiteroles, this happened to my sister-in-law and she had the problems that you mention, the profiterol is a closed ball that has cream inside and the Lyonnaise is very similar in mass but open and filled with cream or whatever you want , so it has a much larger size and is more difficult to cover, I just wanted to comment. i
Irene please try to give exact amounts in your recipes, I have several recipes that I want to make and you usually put tablespoons or something similar and so I personally that without thermomix I am not worth much in the kitchen, I can no longer continue. Thanks
Hi!
One question, can you change the cream for milk?
And the curd for royal flan envelopes?
Is that I saw this recipe and I mentioned it to a colleague, and she makes it with milk and royal flan. If it were done like this, what steps would have to be changed?
Would the taste be the same?
Hi Lorena,
If your partner does it like this and it looks good on her, trust her and do the test. I suppose it will be a little lighter (by substituting the cream for milk) and that the flavor will change a bit by substituting the curd for flan, although with chocolate and coffee I don't think it won't show too much.
Dilute the flan envelope as the manufacturer tells you and follow the steps in the recipe on our page. Let's see how it looks on you 😉
A hug!
One question, the profiteroles are stuffed, I ask why I am going to make them myself, thank you and the recipes are very interesting
Hi Delmiy,
Yes, in this case they are filled with cream. But you can do them without filling, that's already a matter of taste.
A hug!