Recipe: Mocha Dirt Cake
Photo by Laurie Junker
This is my spin on a dirt cake—that fun, kid-friendly dessert that looks like black soil and is often served with gummy worms on top. This version is more for adults with chocolate and coffee cookie crumbs and espresso flavor in the creamy filling. Fresh raspberries add a bright note and are so good with the mocha flavor. You can make this is a big trifle bowl, as shown, or in little glass jars for individual servings. I stuck with raspberries for decoration, but feel free to use chocolate covered espresso beans, edible flowers, or yes, even gummy worms.
2 packages cream cheese, room temperature
1/2 cup plus 1 tablespoon white sugar
1/4 cup strong, freshly brewed, Caribou Mocha Java or Mahogany coffee
2 tablespoons dark cocoa powder
1 teaspoon vanilla extract
2 cups heavy cream
1 pint raspberries
1. Put all Dirt ingredients except butter in the bowl of a food processor and pulse until you have medium crumbs. Pour melted butter over and pulse just until incorporated. Set aside. It really looks like good soil, right?
2. Beat cream cheese and 1/2 cup sugar with an electric mixer until combined and fluffy. Add coffee, cocoa powder and vanilla extract and mix until incorporated.
3. Whip cream with 1 tablespoon sugar until peaks form. Fold into cream cheese mixture.
4. Assemble cake by placing 1 cup of crumbs in a trifle bowl or similar. Spoon or pipe in 1/3 of mocha cream. then repeat two more times ending with a layer of dirt. Top with fresh raspberries.