Coffee and Chocolate Sponge Cake

Coffee and Chocolate Sponge Cake is a delightful dessert that combines the rich flavors of coffee and chocolate. It is light, fluffy, and perfect for special occasions or just a cozy afternoon treat. Whether you love coffee or chocolate, this cake has something for everyone.

Why Make This Recipe

This recipe is wonderful for many reasons. First, the combination of coffee and chocolate creates a rich taste that can’t be beat. It’s also easy to make, even for beginners. Additionally, this cake is perfect for serving during gatherings or celebrations, as it is sure to impress your friends and family.

How to Make Coffee and Chocolate Sponge Cake

Ingredients:

6 eggs
1 1/4 cups caster sugar
3/4 cup self-raising flour
1/4 cup plain flour
1/2 cup cornflour
1/4 cup cocoa
600ml thickened cream
2 tsp instant espresso powder
1/4 cup hot water
1/4 cup caster sugar
125g butter, softened
2 cups icing sugar, sifted
3 tbsp cream
1 tsp vanilla paste
280g Maltesers

Directions:

Preheat your oven to 160°C (320°F). Grease three 20cm round tins and line with baking paper. Beat the eggs for 5-6 minutes until they become pale. Gradually add 1 cup of sugar. Sift and fold in the self-raising flour, plain flour, and cocoa. Divide the cake batter among the prepared tins. Bake for 18 minutes. After baking, allow the cakes to cool.
Dissolve the espresso powder in hot water. In a separate bowl, whip the thickened cream with the remaining caster sugar until thick. Then, mix in the dissolved espresso.
Beat the softened butter until creamy. Gradually add in the icing sugar, then the cream and vanilla until you have a spreadable icing.
Layer the cooled cake with the coffee cream filling.
Spread the icing over the entire cake and press crushed Maltesers onto the icing for decoration.
Serve sliced and enjoy!

How to Serve Coffee and Chocolate Sponge Cake

This cake is best served fresh. You can present it on a beautiful cake stand for a special touch. It pairs wonderfully with a cup of coffee or tea, making it a great choice for afternoon gatherings.

How to Store Coffee and Chocolate Sponge Cake

Store any leftover cake in an airtight container in the refrigerator. It can last for up to three days, but it’s best enjoyed within the first day or two for optimal freshness.

Tips to Make Coffee and Chocolate Sponge Cake

Ensure your eggs are at room temperature for the best volume in your batter.
When folding in the flour and cocoa, do it gently to keep the batter light and airy.
Feel free to adjust the amount of espresso to suit your taste.
Always sift your icing sugar to avoid lumps in your icing.

Variation

For a twist on this recipe, you can add chopped nuts or chocolate chips to the batter. You could also try different toppings, like grated chocolate or fresh berries, instead of Maltesers.

FAQs

Q: Can I use regular flour instead of self-raising flour?
A: Yes, you can use regular flour, but be sure to add a little baking powder to help the cake rise.

Q: What can I substitute for the espresso powder?
A: You can use instant coffee granules as a substitute for the espresso powder.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the layers ahead of time. Just make sure to store them properly and assemble the cake closer to the time you plan to serve it.

Enjoy making your Coffee and Chocolate Sponge Cake! It’s a delicious dessert that you and your loved ones will surely enjoy.