Warm Coffee-Infused Chocolate Cakes

You know, I’ve gotten some pretty fantastic packages in the mail since I started blogging — a jar of coconut oil, a case of Talenti gelato, a bag of Xylitol, something like 20 containers of Chobani yogurt. 

A box full of Starbucks Natural Fusions coffee.

But this month, I received something totally new, something I’d never have expected, something that kind of amazed me when I opened it, in fact: I recieved an entire case of Starbucks Natural Fusions coffee — filled with several bags each of the vanilla, caramel, and cinnamon flavors — and along with, so it turns out, the opportunity to host a meal featuring the coffee: with $100 of grocery money to do it.

A close up image of table with plates filled with delicious food.
This, as you can imagine for someone who clips coupons and winces at $5 blueberries, was an offer too good to pass up.

A plate filled with fish, roasted broccoli, and salad greens.

We planned the meal for Saturday, with six of us gathered around a table, eating a delicious feast of salmon and salad and vegetables, of which the crowning glory was definitely the dessert: coffee-infused chocolate cakes, topped with a coffee reduction sauce, set next to homemade coffee ice cream, with hot coffee to drink on the side.

An image of a carton egg with seven whole eggs in it.


An image of various glass bottles with one glass filled coffee.

Thank you, Starbucks.

A close up image of Starbucks Natural Fusions coffee cinnamon flavored.

Of the three coffee flavors, we liked the ingredients from the cinnamon the best, as they were the most whole (i.e., no maltodextrin), so that’s what we used in every aspect of our dessert: some grounds in the cakes, some super-strong brewed coffee in the sauce, some grounds steeped with milk in the process of making the ice cream.

A close up image of a stainless mixing bowl with eggs in it.

The cakes, served warm, are like little domes of soft, rich heaven, I kid you not.

An image small cake baking dish with coffee flavored coffee cakes.

They’re not overly sweet, which makes them ideal to pair with ice cream, and they’re wonderfully moist in the center, with chocolate liquid oozing out as you eat.

A white plate with small chocolate cake infused with coffee and a serving of ice cream on the side.

Saturday was actually the second time we made the cakes; the first time, at another group dinner, we had experimented with proportions, done without coffee, used the berries in a sort of puree all over the top.

Top view image if small baking dish filled with yummy chocolate cake infused with coffee.

That time was OK. This time was perfection.

Two serving bowls filled with roasted broccoli.

I mean, really. Forget cream and sugar.

A loaf of bread already sliced and ready for serving.

I think I’ve found a new favorite way to have coffee. (And also, just because a delicious (and free!) meal is something to celebrate, pictures of our lunch:)

A plateful of delicious salad.

Warm Coffee-Infused Chocolate Cakes
Serves six


A white plate with small chocolate cake infused with coffee and a serving of ice cream on the side.

Warm Coffee-Infused Chocolate Cakes

  • Author: Shanna Mallon
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 6 cakes 1x


If you are a coffee lover, then this is a sweet way to enjoy your fave beverage. These mini cakes are infused with coffee and more java flavor can be added with the optional reduction sauce. Not too sweet and perfect paired with ice cream.



For the Cakes:

  • 1 cup (2 sticks) unsalted softened butter, plus extra for buttering molds
  • 4 ounces unsweetened chocolate
  • 4 ounces bittersweet chocolate
  • 1 teaspoon ground coffee
  • 4 large eggs
    4 large egg yolks
  • 2/3 cup sugar
  • 4 teaspoons flour, plus more for dusting molds

For the Coffee Reduction Sauce (Optional):


For the Cakes:

  1. Butter and lightly flour six (6- to 10-ounce) ramekins. Tap out any excess flour.
  2. In a small saucepan, bring to a boil two inches of water. Then, in a large glass bowl set above the saucepan, combine butter, chocolate, and coffee grounds.
  3. Reduce heat and let water simmer as you slowly whisk mixture until the chocolate is almost fully melted. Remove bowl from heat and continue to whisk until all chocolate has melted.
  4. Allow to cool slightly. In a separate large bowl, mi together eggs, yolks, and sugar.
  5. Beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture.
  6. Add the flour and mix until just combined. Do not overwork batter.
  7. Divide the batter evenly between molds, and line a baking sheet with parchment paper. Place chocolate molds onto the baking sheet and refrigerate until ready to make and serve, up to 8 hours.
  8. When ready, preheat oven to 450 degrees, and place tray of refrigerated chocolate molds into the oven. Bake for 10 minutes or, until the top/sides are cooked and dry, but the insides are soft and runny.
  9. Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds (I like to run a butter knife around the edges first to make sure they’re loose); then lift up one corner of the ramekin and the cake should slip out. Sprinkle about 1/2 teaspoon of the coffee reduction sauce* over each cake.
  10. Serve warm, with coffee ice cream on the side.

For the Coffee Reduction Sauce:

  1. Combine coffee and syrup in a saucepan over medium heat, so that it’s hot but NOT boiling.
  2. Let it simmer for a few hours until reduced.


Nutrient and caloric information includes the reduction sauce.

  • Category: Desserts
  • Method: Baking
  • Cuisine: Baked Goods
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About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

23 thoughts on “Warm Coffee-Infused Chocolate Cakes”

  1. This is sort of like heaven for me. Not that I’m the biggest fan of Starbucks, but because there are only two in the entire country of Belgium, I go a little gaga whenever I see it. It’s just such a taste of home. And the fact that you were sent an entire box – for FREE! Ah, so jealous. Well, that and I’m incredibly addicted to coffee. I’m also a big fan of brewing a strong cup of espresso and pouring that over some regular ice cream, all italian style. I would highly suggest that as we move into summer weather…

  2. A perfect ending to any meal- regular old brewed coffee pales in comparison. But I wonder, how ever did you sleep after coffee sauce, coffee ice cream AND coffee cake? I would be awake for days.

  3. I like coffee and espresso infused chocolate cakes, so this looks good. Actually like Michelle said, the whole meal looks good.

  4. Just thinking about all that caffeine is making my pulse quicken! What a great hat trick you achieved with your coffee beans. The tops of those little cakes look perfect in the white ramekins, too—amazing!

  5. Thanks, Alejandra!

    Jacqui, : ) Thanks!

    Emily, Yum. That sounds delicious!

    Michelle, I like how you think!

    Bianca, Ha! The funny thing is I rarely drink coffee, so I totally expected to be wired from this meal. Yet the only reaction I had was a little buzz immediately afterwards. Within an hour, it was like I’d never had any!

    TJ, Thank you!

    Anne, Ha! I wonder that all the time.

    Maddie, Ha! And I know, they were so good.

  6. Little domes of soft, rich heaven? I’ll say! Look fantastic (as does that lunch..oy!) I always, always, always put ground coffee in my brownies or my favorite chocolate cake recipe, so I don’t doubt these are terrific. Hope you’re doing well, my friend.

  7. I am not a coffee person, but I am a roasted cauliflower and salmon person. What a beautiful lunch and I enjoy this window into your meals.

  8. Wow, this is incredible. I can’t believe they sent you all that stuff! Sounds delicious too. So are okay with digesting coffee now?

  9. neil, that’s the goal! : )

    Megan, Do you? I think that’s brilliant. I may just have to do the same from now on. Hope (I feel like I know, though!) you’re doing well, too! : )

    Muffin, I agree!

    Jen, Well thank you!

    Alicia, Right? And good question about the coffee. I didn’t drink any, but I must have gotten plenty in the cake, sauce, and ice cream. Felt fine!

    Dagny, Really? And coconut flour is so different from spelt. Way to go!

  10. Yum! That whole meal sounds fantastic! And what a perfect way to end it with that phenomenal dessert! Lucky dog with all that coffee! =)

  11. Oh my word! How COOL that Starbucks just sent you a box of coffee and money to throw a dinner party! How fun 😉 The entire meal looked amazing! I wish I had the stuff to make the cake right NOW – haha!

  12. You had us all kinds of excited. Thought we’d have a new CHOcoloate-coffee recipe to add to our repertoire. We’re still super pumped for this one! Thanks for the shout-out, and the delicious creation!

    Emily, Chobani

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