Description
A delightful dessert that combines the rich flavors of coffee and chocolate, perfect for special occasions or a cozy afternoon treat.
Ingredients
Scale
- 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
Instructions
- 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. 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. 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!
Notes
Best served fresh. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 130mg
Keywords: cake, chocolate, coffee, dessert, sponge cake