Treat yourself to a delightful Coffee and Chocolate Sponge Cake! This cake combines rich chocolate and fragrant coffee in a light and fluffy sponge. It’s perfect for any occasion!
Why Make This Recipe
This recipe is a fantastic choice for coffee lovers and chocolate enthusiasts alike. It’s simple to prepare and will impress your family and friends. Plus, it’s great for weekends, gatherings, or even a cozy afternoon treat!
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.
- Sift the flour, cocoa powder, baking powder, and salt together in a medium bowl.
- In a large bowl, beat the egg yolks and the sugar until they look pale and fluffy. Mix in the warm coffee, vegetable oil, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter in three batches to keep it light.
- Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the coffee syrup, mix the brewed coffee and sugar in a small saucepan. Heat it over medium heat, stirring until the sugar dissolves. Let it cool completely.
- For the chocolate ganache, heat the heavy cream in a small saucepan until it starts to simmer. Remove from heat and stir in the chocolate chips until smooth. Let it cool slightly before using.
- Once the sponge cake has cooled, slice it in half horizontally. Brush the coffee syrup over the bottom layer for more flavor.
- Spread chocolate ganache over the bottom layer. Place the top layer on it and drizzle more ganache on top, or leave it plain.
- Allow the cake to sit for a few minutes so the ganache sets. Slice and serve it with a warm cup of coffee or tea.
How to Serve Coffee and Chocolate Sponge Cake
Serve this cake at room temperature for the best taste. It goes perfectly with a cup of coffee or tea, making it great for gatherings or quiet afternoons.
How to Store
Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best flavor.
Tips to Make
- Ensure your eggs are at room temperature for better mixing.
- Be gentle when folding in the egg whites to keep the batter light and airy.
- Feel free to add whipped cream or chocolate shavings on top for extra decoration!
Variation
You can add nuts like walnuts or pecans to the batter for a delightful crunch. Or, try adding a layer of whipped cream between the sponge layers for added creaminess.
FAQs
1. Can I use decaf coffee?
Yes, you can use decaf coffee for a lighter caffeine option.
2. How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend.
3. Can I freeze the cake?
Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then in aluminum foil for up to 3 months.
Coffee and Chocolate Sponge Cake
Equipment
- 8-inch round cake pan
- Mixing Bowl
- Saucepan
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 4 large eggs, separated
- 1 cup granulated sugar
- 1/4 cup warm brewed coffee
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
Coffee Syrup
- 1/2 cup brewed coffee for syrup
- 2 tbsp granulated sugar for syrup
Chocolate Ganache
- 1/2 cup semi-sweet chocolate chips for ganache
- 1/4 cup heavy cream for ganache
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Sift the flour, cocoa powder, baking powder, and salt together in a medium bowl.
- In a large bowl, beat the egg yolks and the sugar until they look pale and fluffy. Mix in the warm coffee, vegetable oil, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter in three batches to keep it light.
- Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the coffee syrup, mix the brewed coffee and sugar in a small saucepan. Heat it over medium heat, stirring until the sugar dissolves. Let it cool completely.
- For the chocolate ganache, heat the heavy cream in a small saucepan until it starts to simmer. Remove from heat and stir in the chocolate chips until smooth. Let it cool slightly before using.
- Once the sponge cake has cooled, slice it in half horizontally. Brush the coffee syrup over the bottom layer for more flavor.
- Spread chocolate ganache over the bottom layer. Place the top layer on it and drizzle more ganache on top, or leave it plain.
- Allow the cake to sit for a few minutes so the ganache sets. Slice and serve it with a warm cup of coffee or tea.
Notes
Nutrition