These fondant fancies are a true indulgence for lovers of coffee and chocolate. The deep cocoa sponge is perfectly balanced by the creamy coffee filling and coating, creating a luxurious bite-sized dessert. Though they look intricate, the recipe is straightforward and rewarding, making them perfect for both special occasions and weekend baking projects.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Milk
Vanilla extract
Instant espresso powder (or strong brewed coffee)
Coffee buttercream (made from butter, powdered sugar, espresso)
Apricot or coffee jam (optional)
Fondant icing sugar or ready-to-roll fondant
Gel food coloring (brown or mocha, optional)
Water or coffee (to thin icing)
Directions
Preheat the oven to 350°F (175°C). Line an 8-inch square cake tin with parchment paper.
In a bowl, sift together flour, cocoa powder, baking powder, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla and dissolved espresso powder or brewed coffee.
Add the dry ingredients alternately with milk, mixing until just combined.
Pour the batter into the tin and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Let the cake cool completely, then trim the edges and cut into even squares.
Slice each square in half horizontally. Spread a layer of coffee buttercream or jam, then sandwich the pieces together.
Apply a thin coat of buttercream around the sides and top of each cake to help the fondant stick. Chill the cakes for 30–60 minutes.
Prepare fondant icing by mixing fondant icing sugar with hot water or coffee until pourable but thick. Tint with food coloring if desired.
Set the chilled cakes on a wire rack over a tray and spoon fondant over each, letting it coat the top and sides evenly.
Allow the fondant to set, then pipe a small swirl of coffee buttercream or decorate with chocolate curls, coffee beans, or gold dust if desired.
Servings and timing
This recipe makes about 16 fondant fancies. Prep time: 40 minutes Bake time: 30 minutes Cooling and decorating time: 1 hour Total time: About 2 hours 10 minutes
Variations
Mocha twist: Add melted dark chocolate to the buttercream for a mocha flavor.
Salted caramel drizzle: Add a thin caramel drizzle once the fondant sets.
Nutty fancies: Fold chopped hazelnuts or walnuts into the sponge or sprinkle on top.
Boozy version: Add a splash of coffee liqueur (like Kahlúa) to the buttercream.
Layered cake version: Turn this recipe into a small layered cake and slice it into squares after decorating.
Storage/Reheating
Store fondant fancies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving. Avoid freezing once decorated, as the fondant can become sticky upon thawing.
FAQs
Can I use instant coffee instead of espresso powder?
Yes, dissolve it in a small amount of hot water for a strong coffee flavor.
What type of chocolate works best?
Use unsweetened cocoa powder for the sponge. For toppings, dark chocolate pairs best with coffee.
How do I get a smooth fondant coating?
Chill the cakes thoroughly and make sure the fondant icing is thick enough to coat without being runny.
Can I skip the buttercream filling?
You can use just jam or keep it plain, but the buttercream adds richness and helps hold the cakes together.
Do I need a special pan?
An 8-inch square pan works well for even squares. You can also use a rectangular pan and adjust cutting sizes.
Can I make these gluten-free?
Yes, use a gluten-free baking flour blend. The texture may be slightly different, but still delicious.
Can I flavor the fondant?
Yes, replace the water with strong brewed coffee or add coffee extract to the fondant icing.
Why is my fondant sliding off?
The cakes may not be cold enough or the fondant too thin. Chill the cakes longer and adjust the icing consistency.
How far in advance can I make these?
You can bake the sponge and prepare the buttercream a day ahead. Assemble and decorate the day of serving for best results.
Can I add coffee beans or chocolate decorations on top?
Yes, whole coffee beans, chocolate-covered espresso beans, or a dusting of cocoa powder look great on top.
Conclusion
Chocolate and coffee fondant fancies are a refined and indulgent take on a classic treat. With rich layers of cocoa sponge and smooth coffee buttercream, finished in glossy fondant, they offer the perfect balance of elegance and flavor. Whether you’re serving them for afternoon tea, a celebration, or a personal treat, these little cakes are guaranteed to impress.
Chocolate and Coffee Fondant Fancies are elegant mini cakes made from rich cocoa sponge layered with coffee buttercream, then coated in glossy fondant icing. A sophisticated treat perfect for afternoon tea, dessert tables, or gifting.
1/2 cup coffee buttercream (butter, powdered sugar, espresso)
2 cups fondant icing sugar or 14 oz ready-to-roll fondant
2–3 tbsp hot water or strong coffee
Brown or mocha gel food coloring (optional)
Instructions
Preheat oven to 350°F (175°C). Line an 8-inch square cake tin with parchment paper.
Sift together flour, cocoa powder, baking powder, and salt in a bowl.
Cream butter and sugar in another bowl until light and fluffy. Beat in eggs one at a time. Add vanilla and dissolved espresso powder or coffee.
Add dry ingredients alternately with milk and mix until just combined.
Pour batter into the prepared tin and bake for 25–30 minutes until a toothpick comes out clean.
Cool the cake completely. Trim edges and cut into 16 equal squares.
Slice each square in half horizontally. Spread coffee buttercream or jam on one half and sandwich together.
Apply a thin coat of coffee buttercream on all sides and top. Chill for 30–60 minutes.
Prepare fondant icing: mix fondant icing sugar with hot water or coffee until thick and pourable. Tint with food coloring if using.
Place cakes on a wire rack over a tray. Spoon fondant over each square to coat evenly. Let set.
Optional: Top with a swirl of coffee buttercream, coffee beans, or chocolate shavings.
Notes
Use a firm sponge cake for easier cutting and handling.Chill cakes before icing to prevent fondant from sliding off.Add a splash of coffee liqueur to buttercream for a boozy twist.Decorate with gold dust, cocoa powder, or chocolate curls for a polished finish.Store in an airtight container at room temperature for up to 3 days.
