Description
A delightful cake that combines the rich flavors of coffee and chocolate, perfect for any occasion.
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
- 125g butter, softened
- 2 cups icing sugar, sifted
- 3 tbsp cream
- 1 tsp vanilla paste
- 280g Maltesers
Instructions
- Preheat the oven to 160°C (320°F). Grease three 20cm round sandwich tins and line with baking paper.
- Whip the eggs in a mixer until pale and tripled in size. Gradually add 1 cup of caster sugar.
- Sift and fold in self-raising flour, plain flour, cornflour, and cocoa.
- Divide the batter among the prepared tins and bake for 18 minutes. Let cool.
- Dissolve instant espresso powder in hot water and let cool.
- Whip thickened cream with remaining sugar, then mix in cooled espresso.
- Beat softened butter until creamy, add icing sugar, cream, and vanilla paste until smooth.
- Assemble the cake with coffee cream filling between sponge layers.
- Ice the top and sides with the icing and press crushed Maltesers onto the surface.
- Serve on a platter, slice, and enjoy.
Notes
Make sure your eggs are at room temperature for better volume. Don’t overmix the batter after adding flour to avoid dense sponge.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
Keywords: cake, chocolate, coffee, dessert, sponge cake, baking