Baking with Coffee: 3 Recipes Featuring JBM Coffee

Coffee doesn’t just belong in your cup; it’s also a great addition to your baking. You can make the chocolatiest cakes, add a touch of coffee to cinnamon cakes, or give your brownies a rich, smooth flavor that brings out the cocoa while adding a subtle coffee kick.

Baking with coffee using Blue Mountain beans will add just the right amount of richness without overpowering the other ingredients. Before we share the recipes, we’ll give you all the reasons you need on why you should bake with Blue Mountain coffee. 

What Does Coffee Do in Baking, and Why Use Blue Mountain Coffee?

Just as mixing coffee in cocktails brings out a deeper richness, it works the same way in your baked goods.

It Makes Chocolate Chocolatier

Baking with coffee in chocolate desserts enhances the flavor of the chocolate.

Adding a shot of Blue Mountain coffee can make chocolate taste richer and more enjoyable. Jamaica Blue Mountain coffee has smooth, chocolatey undertones that bring out the best in cocoa. The slight bitterness of the coffee brings out the fruity and tangy notes of the cocoa. This is why a slice (or two, if you’re like me) of chocolate cake is the perfect food to pair with coffee.

It Reduces The Overall Sweetness

If you’ve ever had a dessert that was just a bit too sweet, coffee can fix that. Baking with Blue Mountain coffee helps balance the sugar and make the flavor smoother and more well-rounded. The mild acidity and smooth richness of Blue Mountain Coffee let other ingredients, such as chocolate or cinnamon, stand out without getting overwhelmed by sugar.

Brings Out Nutty Flavors

Coffee not only makes chocolate taste better, but it also brings out other flavors in your baking. 

Jamaica Blue Mountain coffee has a natural nutty flavor that enhances spices like cinnamon, nutmeg, and vanilla. The richness of coffee creates a great mix that highlights the best flavors of sweetness and spice.

Adds Depth Without Overpowering

Using high-quality coffee enhances the flavor of your dessert. By choosing Blue Mountain coffee, you're enhancing the flavors of chocolate, cinnamon, or vanilla in your pastries. JBM coffee’s smooth, creamy texture creates a more balanced and enjoyable taste without making your cake or cookies actually taste like coffee.

Makes Cocoa Richer and Creamier

Great espresso doesn’t just enhance flavor; it adds a smooth texture to your cakes. The fat in the espresso mixes with the cocoa, creating a smooth and rich texture for your desserts. Cocoa by itself might seem a bit flat, but when combined with the creamy and rich qualities of Blue Mountain Coffee, it changes the taste into something richer and way more satisfying.

Now that you know why you should reach out to a verified Blue Mountain Coffee supplier today, here’s how to bake with this specialty coffee:

Coffee Brownie Cake Recipe

Ingredients

Method

Step 1: Make the Coffee Brownie Sponge

• In a bowl, add 2 eggs and 160g sugar, and whip until the mixture turns white.
• Melt 125g milk chocolate and 25g unsalted butter to around 40°C Celsius. Combine with the egg mixture.
• Add 2g ground coffee and 35g almond powder (or 20g flour). Mix until fully incorporated.
• Pour the brownie mixture into a 6-inch cake tin lined with baking paper and bake at 175°C Celsius for about 30-45 minutes.
• After baking, allow the brownie to cool. It will form a hollow in the center, which is part of the process.

Step 2: Make the Coffee Caramel

• In a pot, add 50g double cream and 5g coffee beans. Bring to a boil.
• Cover with plastic and let it infuse for 10 minutes.
• Sift the coffee-infused cream and add 25g unsalted butter, 2g ground coffee, 50g glucose syrup, and a pinch of sea salt. Bring to a boil, then set aside.
• In a separate pan, caramelize 70g sugar over high heat and deglaze with the warm cream mixture.
• Strain the coffee caramel to remove any sugar lumps, then let it cool at room temperature until needed.

Step 3: Assemble the Coffee Brownie Cake

Gently go around the edges of the cooled brownie with a knife and turn it upside down to remove it from the cake tin. Fill the hollow of the brownie with the cold coffee caramel filling. Place it in the freezer while preparing the coffee mousse.

Step 4: Make the Coffee Mousse

• In a pot, heat 105g full-fat milk and 20g coffee beans to a boil, then let it infuse for 10 minutes.
• Melt 210 g of milk chocolate to around 40°C Celsius. Add the hydrated gelatin (squeezed well to remove excess water) to the warm milk and strain the mixture into the melted chocolate.
• Stir to form an emulsion.
• Semi-whip 220g cream (whip until you achieve a melted ice cream texture).
• Gently fold in the semi-whipped cream into the chocolate mixture, doing this in two stages.
• Dip the coffee brownie into the coffee mousse, then freeze for 10 minutes. Repeat this process two more times to achieve a thick mousse layer.

Step 5: Freeze the Coffee Cake

Once the mousse layer is fully set, freeze the cake for 2 hours.

Step 6: Carve the Coffee Bean Shape

Once frozen, carve the cake into the desired coffee bean shape, starting from the edges and working your way up. If the cake begins to defrost too much, return it to the freezer for a short time.

Step 7: Apply the Velvet Coating

Melt 100 g of cocoa butter to 45°C and 70 g of dark chocolate with 55% cocoa. Pour the mixture into a spray gun and spray the frozen cake to create a beautiful velvet texture.

Step 8: Finish the Coffee Bean Cake

Top the hollow of the coffee bean shape with some of the coffee caramel filling and allow the cake to defrost completely in the fridge, which takes about 4 hours.

The Best Chocolate Cake Recipe

Ingredients:

• 2 cups flour
• 1 tsp salt
• 1 tsp baking powder
• 2 tsp baking soda
• 3/4 cup cocoa
• 2 cups sugar
• 1 cup oil
• 1 cup milk
• 1 cup of Blue Mountain coffee (cooled, but not cold)
• 2 eggs
• 1 tsp vanilla
  
  

Method:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Start by greasing and flouring two 9-inch round cake pans, or you can line the bottoms with parchment paper.

Step 2: Mix the Dry Ingredients

Grab a big mixing bowl and toss in 2 cups of flour, 1 tsp of salt, 1 tsp of baking powder, 2 tsp of baking soda, and 3/4 cup of cocoa. Sift or whisk the ingredients together to get rid of any lumps and make sure everything is mixed evenly.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together 2 cups of sugar, 1 cup of oil, 1 cup of milk, and 1 cup of cooled coffee. Toss in 2 eggs and 1 tsp of vanilla extract into the wet mixture. Whisk it all together until everything is nice and smooth.

Step 4: Combine the Wet and Dry Mixtures

Slowly mix the dry ingredients into the wet ingredients. Gently stir the batter with a spatula or spoon until everything is nice and smooth, making sure there are no lumps of flour or cocoa left.

Step 5: Bake the Cake

Pour that batter evenly into your prepared cake pans. If you think it needs it, grab a spatula and smooth out the top of the batter. Pop the pans into the preheated oven and let them bake for around 30 to 35 minutes. Do the toothpick test to check if the cake is done.

Coffee Cake with Simple Coffee Icing

Ingredients

Method:

Step 1: Prepare the Batter

• In a mixing bowl, whisk together 3 eggs, ¼ teaspoon of salt, and 175g of sugar for 3-4 minutes until the mixture becomes light and fluffy.
• Add 80ml of vegetable oil to the mixture and whisk for 1 minute.
• Stir in 80ml of warm milk and 1 ½ tablespoons of instant coffee. Mix well to ensure the coffee is fully incorporated.

Step 2: Add Dry Ingredients

Sift in 200g of plain flour and 1 teaspoon of baking powder to the wet mixture. Mix until well combined.

Step 3: Flavoring

Add 1 teaspoon of vanilla extract and ½ teaspoon of almond essence (optional). Mix well until everything is smooth and uniform.

Step 4: Prepare the Baking Pan

Grease a 20x20 cm (8x8 inch) baking pan and pour the batter into the pan. Smooth out the top to ensure even baking.

Step 5: Bake the Cake

Preheat your oven to 175°C (350°F) and bake the cake for 30-35 minutes. To check if it's done, insert a toothpick or cake tester into the center of the cake. If it comes out clean, the cake is ready.

Step 6: Make the Coffee Icing

In a bowl, mix 90g of powdered sugar, 2-3 tablespoons of warm milk, and 1 teaspoon of instant coffee. Stir until smooth to create the simple coffee icing.

Step 7: Finish the Cake

Once the cake has cooled slightly, pour the coffee icing over the top. For an added touch, sprinkle chopped nuts and drizzle with melted chocolate.

Baking with Genuine Blue Mountain Coffee

When you're baking with coffee, the quality makes a difference. When you use high-quality coffee like Genuine Blue Mountain Coffee, it gives your baked goods that rich and refined taste. Blue Mountain Coffee enhances the flavor of your treats without that bitter aftertaste you might get from lower-quality coffee.

For the best results, always buy from certified suppliers. Genuine Blue Mountain Coffee is the real deal, registered with the Jamaica Agricultural Commodities Regulatory Authority (JACRA). We provide certificates of authenticity for every shipment, ensuring you're getting 100% genuine Jamaican Blue Mountain Coffee.

Ready to bake with the best? You can find Genuine Blue Mountain Coffee on our Amazon store or purchase it directly from our website!