Coffee and Chocolate Sponge Cake

Coffee and Chocolate Sponge Cake is a delightful dessert that combines the rich flavors of coffee and chocolate. This cake is soft, fluffy, and has a wonderful balance of sweetness and deep coffee notes. Perfect for any occasion, this cake will impress your friends and family with its delicious taste and beautiful presentation.

Why Make This Recipe

Making Coffee and Chocolate Sponge Cake is a wonderful way to satisfy your sweet tooth. This recipe is not only easy to follow, but it also brings together two beloved flavors—coffee and chocolate. Whether you serve it for a birthday, a celebration, or just as a treat for yourself, this cake is sure to please everyone who takes a bite. Plus, it’s a great opportunity to practice your baking skills!

How to Make Coffee and Chocolate Sponge Cake

Ingredients:

1 cup (120g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs, separated
1 cup (200g) granulated sugar
1/4 cup (60ml) warm brewed coffee
2 tbsp vegetable oil
1 tsp vanilla extract
1/2 cup (120ml) brewed coffee (for syrup)
2 tbsp granulated sugar (for syrup)
1/2 cup (90g) semi-sweet chocolate chips (for ganache)
1/4 cup (60ml) heavy cream (for ganache)

Directions:

Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
In a separate large bowl, beat the egg yolks and sugar together until light and fluffy. Add the warm brewed coffee, vegetable oil, and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet mixture, folding gently to combine.
In another bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the cake batter in three batches, maintaining the lightness of the batter.
Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the Coffee Syrup, in a small saucepan, combine the brewed coffee and sugar. Heat over medium heat, stirring until the sugar is dissolved. Remove from heat and set aside to cool.
For the Chocolate Ganache, in a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth and glossy. Let the ganache cool slightly before drizzling over the cake.
Once the cake has cooled, slice it in half horizontally to create two layers.
If using the coffee syrup, brush the top of the bottom layer with the syrup.
Spread a layer of chocolate ganache on top of the bottom layer.
Place the top layer of cake on top, and drizzle with more ganache or serve as is.
Let the cake sit for a few minutes to allow the ganache to set slightly. Slice and serve.

How to Serve Coffee and Chocolate Sponge Cake

Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream. You can also garnish it with chocolate shavings or a sprinkle of cocoa powder for an elegant touch. Enjoy it with a cup of coffee or tea for a perfect afternoon treat!

How to Store Coffee and Chocolate Sponge Cake

To store this cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days or in the refrigerator for up to a week. If you want to keep it longer, you can freeze it for up to three months. Just make sure to wrap it well to prevent freezer burn.

Tips to Make Coffee and Chocolate Sponge Cake

Make sure your eggs are at room temperature for better volume when whipping the egg whites.
Use fresh brewed coffee for the best flavor.
Be gentle when folding the egg whites into the batter to keep it light and airy.
Allow the ganache to cool slightly before drizzling to prevent it from running off the cake too quickly.

Variation

For a twist on this classic cake, consider adding walnuts or hazelnuts to the batter for some added crunch. You could also switch the semi-sweet chocolate chips for dark chocolate chips for a richer flavor.

FAQs

1. Can I make this cake ahead of time?
Yes, you can bake the cake in advance and store it in the refrigerator or freezer. Just make sure to wrap it properly.

2. How can I make this cake more chocolatey?
You can add more cocoa powder to the batter or use chocolate frosting instead of ganache.

3. Is there a non-coffee version of this cake?
Yes, you can replace the coffee with milk or any non-caffeinated beverage of your choice for a delicious chocolate sponge cake without coffee.