mini blum's(ish) coffee crunch cakes
 
 
By:
Makes: 10 mini cakes, plus scraps
Ingredients
  • For the Chiffon Cake
  • 1¼ cups (6.25 ounces) all-purpose flour
  • 1½ cups (10.5 ounces) sugar
  • ½ tsp kosher salt
  • 5 large eggs, separated, plus 2 large egg whites
  • 2 T water
  • ¼ cup (2 ounces) canola oil
  • 1 tsp vanilla extract
  • 1 tsp cream of tartar
  • 1 tsp grated lemon zest
  • 1 T lemon juice
  • For the Coffee Crunch Honeycomb
  • 2¼ cups (15.75 ounces) sugar
  • ⅓ cup (2.66 ounces) strong brewed coffee
  • ⅓ cup (3.75 ounces) light corn syrup
  • 1½ T baking soda
  • For the Coffee Coconut Cream
  • 4 cups well-chilled coconut milk (about 3 cans, refrigerated overnight to separate milk from water -- do not shake!)
  • 5 T sugar
  • 5 tsp vanilla extract
  • 4 tsp instant espresso granules (I use these)
Instructions
  1. Make the Chiffon Cake: Position a rack in the center of the oven and preheat oven to 350F. Coat the bottom and sides of a 9-inch round Springform cake pan with nonstick baking spray (I used a sprayable coconut oil).
  2. Sift together the flour, ¾ cup of the sugar and the salt into a medium bowl.
  3. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a handheld mixer), whip the yolks and ¼ cup sugar on medium speed until thick and pale yellow, about 4 minutes. Gradually add the water, oil, and vanilla, mixing well. If using a stand mixer, transfer the mixture to a large bowl and wash and dry the mixer bowl and whisk (or wash the beaters).
  4. Add the egg whites to the large mixer bowl (or another bowl) and beat until frothy. Add the cream of tartar and continue beating until the egg whites form soft peaks. Add the remaining ½ cup sugar and beat until stiff, glossy peaks form. Add the lemon zest and juice and beat just until incorporated, about 15 seconds.
  5. Using a rubber spatula, fold the yolk mixture into the egg whites. Gradually fold in the dry ingredients, approximately 1 cup at a time, until fully incorporated.
  6. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake cake for 55 minutes to 1 hour until golden brown and a toothpick inserted in the center comes out clean (note: in my oven it only required 45 mins).
  7. Let the cake cool completely on a cooling rack, about 45 minutes. (Caution: removing the cake when it is still warm will cause it to deflate and likely tear).
  8. Run an offset spatula around the sides of the cake to loosen it from the pan. Holding the rim of the pan with one hand, press the bottom of the pan up and out. Run an offset spatula between the cake and the bottom to release it. Wrap the cake in plastic wrap and refrigerate until you are ready to assemble the mini cakes -- for best results, at least several hours or overnight.
  9. Make the Coffee Crunch Honeycomb: Attach a candy thermometer to the side of a 4- to 6-quart heavy pot. Add the sugar, coffee, and corn syrup to the pot and cook over medium-high heat, stirring occasionally with a heatproof silicone spatula until the mixture reaches 270F, about 10 minutes.
  10. Meanwhile, heavily coat a 13-by-18-by-1-inch baking sheet with nonstick baking spray. Measure the baking soda into a ramekin or cup and place near the stovetop, along with a large whisk.
  11. (This next part happens very quickly -- see note.) When the crunch reaches 270F, increase the heat to high and stir constantly until the crunch reaches 305F. Remove from the heat and quickly whisk the baking soda into the crunch; the mixture will expand and aerate very quickly, in a matter of seconds. Carefully pour the crunch onto the baking sheet -- don't be alarmed; it will likely continue to expand even on the sheet, though it should fit with maybe only a trace of overflow. Allow the crunch to cool, undisturbed, for at least 30 minutes.
  12. Using a cleaver or other heavy knife, chop the crunch into quarter-sized pieces. (The crunch can be made ahead and stored in an airtight container at room temperature for up to 2 weeks.)
  13. Make the Coffee Coconut Whip: Open chilled cans of coconut milk and measure out 4 cups of the heavy cream portion only (it will likely be about the first ⅔ of each can; the rest will be a syrupy, clear "water" that you can reserve for smoothies!). Using an electric or stand mixer fitted with the whisk attachment, beat the coconut milk on high until soft peaks form; then add sugar, vanilla, and instant espresso and whip again until medium-stiff peaks form. Refrigerate until ready to use.
  14. Assemble the Mini-Cakes (for trifle variation, see note): Place the cake on a turntable or cake stand and, using a long serrated knife, slice the cake horizontally in half. Using a 3" biscuit cutter, punch five (5) circles from each half of the cake (resulting in 10 total discs of cake), reserving scraps. Then, carefully slice each mini cake in half horizontally.
  15. To prepare each two-layer mini cake, arrange the first layer of cake on a plate and top with Coffee Coconut Cream to taste, about two heaping spoonfuls. Top with a second layer of cake and top again with Coffee Coconut Cream. (If prepping the cakes in advance, stop here until ready to serve.)
  16. Just before serving, top each mini cake with a generous mound of Coffee Crunch Honeycomb. Enjoy!!
Notes
I can't take credit for the perfection that is the Chiffon Cake portion of this recipe, nor for the crisp, airy Coffee Crunch Honeycomb topping. Both of those are inherently dairy-free and come straight from Serious Eats' adaptation of Blum's original (which apparently comes from Valerie Gordon's book Sweet) -- and they are solidly developed and very tasty. My main contribution is the Coffee Coconut Cream, which is a dairy-free stand-in for the traditional Coffee Whipped Cream and surprisingly satisfying and subtle in its coconuttyness. It's creamy, silky and practically foolproof (I've yet to overwhip coconut milk). I might even prefer it to the original!

Regarding the candy temperature for the Crunch: I could not for the life of me get the candy to escalate from 270F-305F in the pan without it scorching by the time the baking soda was whisked in, even off the heat. After several attempts (and the house and my hair reeking of burnt sugar), I pulled the pan from the heat right when it reached 270F anticipating that it would keep rising while I quickly whisked in the baking soda, and it worked like a dream. Could just be my limited experience with candy making or my candy thermometer (though we did check the calibration right before starting!), but go with your gut. Candy that is smoking is too hot!

Trifle Variation: The cake scraps from this recipe lend themselves beautifully to individual trifles boasting all of the same features and flavors of the cake but with a much more casual assembly. Just tear the scraps into bite-sized pieces and layer them in tiny trifle (or wine!) glasses with the Coconut Coffee Cream and plenty of Coffee Crunch Honeycomb between and over the top. (If you're feeling particularly...rustic, we'll say...you can even skip the mini cakes altogether and trifle the whole dang thing!)
Recipe by the pig & quill at https://thepigandquill.com/mini-blumsish-coffee-crunch-cake/