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Chocolate and Coffee Fondant Fancies

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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.

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp instant espresso powder (or 2 tbsp strong brewed coffee)
  • 2 tbsp milk
  • 1/4 cup apricot or coffee jam (optional)
  • 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

  1. Preheat oven to 350°F (175°C). Line an 8-inch square cake tin with parchment paper.
  2. Sift together flour, cocoa powder, baking powder, and salt in a bowl.
  3. 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.
  4. Add dry ingredients alternately with milk and mix until just combined.
  5. Pour batter into the prepared tin and bake for 25–30 minutes until a toothpick comes out clean.
  6. Cool the cake completely. Trim edges and cut into 16 equal squares.
  7. Slice each square in half horizontally. Spread coffee buttercream or jam on one half and sandwich together.
  8. Apply a thin coat of coffee buttercream on all sides and top. Chill for 30–60 minutes.
  9. Prepare fondant icing: mix fondant icing sugar with hot water or coffee until thick and pourable. Tint with food coloring if using.
  10. Place cakes on a wire rack over a tray. Spoon fondant over each square to coat evenly. Let set.
  11. 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.

Nutrition

Find it online: https://cookibly.com/chocolate-and-coffee-fondant-fancies/