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In the field of coffee, there are those that love the drink but hate everything to do with coffee pastries; and then there are others that love coffee regardless of if it’s a drink or something to eat. We’re obviously part of the second category, and simply cannot resist anything to do with coffee!
For this recipe, we would like to say an extra special thank you to Sandra from the culinary blog “Le Petrin”, whom we inspired so much so that she decided to dedicate a whole cake to our Jones Brothers Coffee Enigma Capsules! Read her article here!
In this cake, coffee is present in 3 different ways – what an unimaginable treat! Its in the batter, in a soaking syrup, and also in the icing… gosh, so much coffee. Additionally, there’s chocolate chunks in this cake. The author of the recipe actually said she was mainly inspired by our founder, Richard Jones, and his description of the Enigma capsules… that and her own love for chocolate that is!
Now, we typically don’t use the powder inside any capsule, but the author of the recipe really wanted to get the most out of our coffee. We definitely do not oppose her decision!?
Preheat the oven to 200°C, and line a cake mould with greaseproof paper.
Make an espresso shot (use our Engima capsules) and let cool.
Pour the cream into a small saucepan. Pour the contents of the used capsule into the cream, and place on medium heat.
Mix together, and take the mixture off the gas when the edges of the mixture start to bubble. Cover the pan and let the flavours infuse for 15 minutes.
In a bowl, mix together the eggs, sugar and vanilla sugar just until the mixture stiffens and forms a mousse-like texture.
Add in the coffee infused cream and salt, incorporating the mixture fully.
In a separate bowl, mix sifted flour with yeast and baking soda. Pour into the creamy mixture and fold it in just enough to make the dough smooth.
Stir in the oil, then the cooled espresso. Afterwards, incorporate the chocolate pieces.
Pour the batter into the prepared cake mould, and sprinkle the chopped hazelnuts on top. Bake in the centre of the oven for 5 minutes at 200°C and then 40 minutes at a reduced temperature of 180°C.
Make an Enigma espresso shot, and place 3 tablespoons of it into a bowl. Keep the rest for later on.
Whisk the icing sugar into the bowl with the coffee, and then add the milk and coffee powder from the used capsule. Keep mixing until a semi-thick, smooth consistency is reached.
Once the cake is baked and cooled, poke holes into it using a toothpick. Pour the espresso shot over the cake to infuse the coffee flavour even further.
Pour the icing on top, and enjoy the wonderful, coffee-filled creation!
The Bean Team & Le Petrin