Chocolate Kokakia: Mini Chocolate Cream Cakes

The most amazing chocolate cream puffs you’ll ever see… and taste!

Watch the Video:

You’ve been asking for chocolate kokakia or mini chocolate cream cakes, so here it is! Traditionally, Greek kokakia is vanilla flavored, and I posted that recipe a while back. But ever since then, you have been asking on my Instagram stories for the chocolate version. I honestly had never even seen a chocolate kokaia. So, I started recipe testing. I used the same base I used to make vanilla kokakia. Then, I made everything chocolate flavored. The results are these perfectly dainty and delicious chocolate sponge cakes filled with light chocolate whipped cream and dipped in a shiny ganache. You’re going to love them! 

Why you’ll love them

Soft chocolate sponge cake

Bright simple syrup

Light, creamy whipped cream

Silky, sticky chocolate ganache

Slightly crunchy chocolate sprinkles

The most delicious and dainty chocolate cream puff you’ll ever serve!

Everything you need

Syrup

• Granulated sugar
• Water
• Juice of half of a lemon
• Vanilla extract -good quality for best-flavored syrup

Sponge Cakes

• Eggs -separated
• Granulated sugar
• Pure vanilla extract
• Espresso powder -instant coffee
• All-purpose flour
• Cornstarch
• Baking powder
• Salt
• Baking soda
• Vegetable oil
• Unsweetened cocoa powder

Ganache

• Semi-sweet chocolate -substitute dark chocolate for extra bitterness
• Heavy whipping cream
• Vegetable oil -I use a light olive oil
• Pure vanilla extract
• Instant coffee powder -your favorite brand

Chocolate Whipped Cream

• Heavy whipping cream
• Confectioner’s sugar
• Pure vanilla extract
• Cooled ganache

Garnish:

• Chocolate sprinkles -optional

How to make Chocolate Kokakia: Mini Chocolate Cream Cakes

Make the syrup first 

1. Combine all of the syrup ingredients (except the vanilla) together in a saucepan and bring to a boil. 
2. Once the sugar has dissolved, remove the pan from the heat and add the vanilla extract. 
3. Mix together and set aside to cool completely.

Then Sponge Cakes:

1. Preheat the oven to 350 °F, 180 °C. 
2. Line 3 baking trays with parchment paper.
3. Draw about 30 (2-inch) circles on the parchment paper, leaving plenty of space between them. 
4. Then, flip the paper over, so the sponge cakes do not come in contact with the ink.
5. Place the egg whites in the bowl of a tabletop mixer fitted with the whisk attachment. 
6. Beat them on high speed until frothy. 
7. While the mixer is running at medium speed, slowly pour in half of the granulated sugar.
8. Then, increase the speed to high and beat until a stiff and shiny meringue forms. 
9. Transfer the meringue to another bowl.
10. Add the egg yolks, remaining sugar, vanilla, and instant coffee powder to the mixing bowl. 
11. Whisk on high speed until pale and thickened -about 3-4 minutes.
12. Combine the remaining dry ingredients in a bowl and whisk them together.
13. Add one-third of the meringue mixture to the yolk mixture and whisk together to lighten it up.
14. Then, add the flour mixture in 2-3 batches 
15. Fold in the remaining meringue until combined and there are no more white streaks.
16. Fill a pastry bag halfway with the sponge cake batter and pipe circles onto the parchment paper using the guides -about 1/4-inch high.
17. Bake each tray on the center rack of the preheated oven for 10-12 minutes. A toothpick inserted into the center should come out clean.
18. Cool the cakes at room temperature for 10 minutes.
19. Using an offset or regular spatula, carefully flip them over once they are cooled.

The Ganache

1. Place the chocolate in a bowl along with the vanilla, oil, and coffee powder. 
2. Bring the cream to a boil and pour over the chocolate.
3. Whisk together until smooth and glossy.

Chocolate Whipped Cream:

1. Add the cream, sugar, and vanilla extract to the bowl of a tabletop mixer fitted with the whisk attachment. 
2. Beat together until thickened. 
3. Add the chocolate ganache and beat on high speed until fluffy and thick. 
4. Transfer the cream into a piping bag fitted with a large star tip.

Assemble the Kokakia:

1. Brush the cakes generously with syrup on the flat side.
2. Pipe the chocolate whipped cream on half of the cakes.
3. Dip the tops of the remaining cakes in the ganache and place them on top of the chocolate whipped cream.
4. Chill the cakes in the refrigerator or freezer until they’re set and firm enough to handle.
5. Place the sprinkles into a shallow bowl.
6. Roll the sides of the kokakia into the sprinkles.

**Baker’s tip** Freeze the kokakia and then spread some ganache around the sides of the cakes before rolling them in sprinkles.

Make-ahead Freezer Instructions

Yes!! You can freeze them for a secret individual treat whenever you like… or for sharing later. I prefer the first, but the second means you can serve these beautiful dainty treats at any dinner party. All you have to do is assemble the kokakia and put them on the parchment-lined trays. Put the whole tray in the freezer, and once the cakes are frozen, transfer them to an airtight freezer-safe container or wrap them individually in plastic wrap. You can store them in the freezer for up to 2 months. Thaw and serve.

Serving

I know I seem excited about these little gems, but they have it all! it’s so many exciting things in one. Moist chocolate sponge, cool chocolate whipped cream, silky chocolate ganache, crunchy chocolate sprinkles, AND they’re cute and dainty!! I’m so in love with these! They are perfect for any special occasion and look absolutely beautiful on any serving platter. It’s best to serve these chilled or at least with the centers still cool. Although the longer they sit out, the juicier they become from the syrup, whipped cream, and ganache. All you need is a good cup of hot Greek coffee. Kali Orexi!

More Cake Recipes:

• Vanilla Kokakia
• Dark Chocolate Olive Oil Cake
• Cherry Almond Cheesecake
• Black & White Cake Slices