Name: Coffee and Chocolate Sponge Cake
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 cup all-purpose flour (sifted if possible); 1/2 cup unsweetened cocoa powder (sifted); 1 tsp baking powder; 1/4 tsp salt; 4 large eggs (separated, room temperature); 1 cup granulated sugar (divided (3/4 cup for batter, 2 tbsp for syrup)); 1/4 cup warm brewed coffee (cooled slightly); 2 tbsp vegetable oil; 1 tsp vanilla extract; 1/2 cup brewed coffee (for syrup, cooled); 2 tbsp granulated sugar (for syrup); 1/2 cup semi-sweet chocolate chips (chopped if desired); 1/4 cup heavy cream (chilled or refrigerated until ready)

Jump to Recipe

Creamy, rich, and delightfully airy — this Coffee and Chocolate Sponge Cake is the kind of dessert that makes an ordinary afternoon feel special. With a tender cocoa sponge lifted by coffee, and finished with a glossy chocolate ganache, every slice melts in your mouth. Fun fact: combining coffee with chocolate doesn’t just taste amazing — the coffee actually deepens the chocolate flavor, making it taste more intense without adding bitterness. I first made this for a casual family get-together and watched it disappear within minutes.

This recipe is special because it’s simple, quick to prepare, and perfect for sharing. It’s family-friendly and works great for weekday treats or weekend baking sessions. If you like straightforward cakes with big flavor, you’ll appreciate how this compares to other layered cakes on the blog — and if you want a twist, try our Coffee and Chocolate Sponge Cake recipe for more tips and variations. Ready to bake? Let’s get excited and make something delicious!

What is Coffee and Chocolate Sponge Cake?

What’s in a name? Coffee and Chocolate Sponge Cake — is it a romance between two pantry staples or a dramatic stage for dessert drama? Think of it as chocolate’s flirtation with coffee: the cocoa gives depth, the coffee enhances, and the sponge keeps it light. Did someone say “the way to a man’s heart is through his stomach”? Well, this cake makes a convincing argument for everyone, regardless of gender.

A playful thought: perhaps it was invented by a sleepy baker who added coffee to wake up the chocolate — and presto, a timeless classic was born. Curious? Give it a try and see if you fall in love with the flavor pairing. If you enjoy fruity contrasts, check out our take on the Strawberries and Cream Coffee Cake for another crowd-pleaser.

Why You’ll Love This

Highlight: The cake’s most irresistible feature is its light, airy sponge paired with a silky chocolate ganache brushed with coffee syrup — a perfect balance of tender crumb and rich finish.
Cost-saving: Making this at home is wallet-friendly; pantry staples like flour, cocoa, eggs, and a little coffee create a bakery-worthy dessert without the premium price tag.
Flavorful toppings: The coffee syrup and chocolate ganache elevate the simple sponge into something luxurious — the syrup adds moistness and a subtle coffee note, while the ganache brings glossy richness.

This cake is a little like a simplified tiramisu-meets-chocolate-cake: less fuss than layered cream desserts, but all the comfort and flavor. You’ll love how versatile it is — serve it plain, with fruit, or with a scoop of ice cream.

How to Make:

Quick Overview

This recipe is straightforward: whisk, fold, bake, and finish with a quick coffee syrup and ganache. The sponge is light because of beaten egg whites, the coffee lifts the chocolate flavor, and the ganache adds creamy richness. Prep time is about 20 minutes; bake time 20–25 minutes; total time roughly 50 minutes including cooling.

Ingredients

1 cup all-purpose flour, sifted if possible
1/2 cup unsweetened cocoa powder, sifted
1 tsp baking powder
1/4 tsp salt
4 large eggs, separated, yolks and whites separated, room temperature
1 cup granulated sugar, divided (use 3/4 cup for batter, 2 tbsp for syrup)
1/4 cup warm brewed coffee, cooled slightly
2 tbsp vegetable oil
1 tsp vanilla extract
1/2 cup brewed coffee (for syrup), cooled
2 tbsp granulated sugar (for syrup)
1/2 cup semi-sweet chocolate chips (for ganache), chopped if desired
1/4 cup heavy cream (for ganache), chilled or refrigerated until ready

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. Set aside.
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. Avoid overmixing to keep the sponge tender.
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 and airy. Use a rubber spatula and a gentle motion.
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. Remove from heat and 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 so it thickens a touch.
Once the sponge cake has cooled, slice it in half horizontally using a serrated knife. Brush the coffee syrup over the bottom layer to add moisture and depth.
Spread chocolate ganache over the bottom layer, then place the top layer on it. Drizzle more ganache on top or leave the top plain for a rustic look.
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.

Coffee and Chocolate Sponge Cake

What to Serve With

Fresh berries or a macerated berry compote to cut through the richness.
A scoop of vanilla bean ice cream or coffee ice cream for extra indulgence.
Light whipped cream flavored with a hint of espresso for matching flavors.
Serve with black coffee, espresso, or a milk-based latte for a classic pairing.
For a brunch spread, pair with fruit salad and savory quiches to offer contrast.

Top Tips for Perfecting

Ingredient substitutions: Use brewed strong instant coffee dissolved in 1/4 cup water if you don’t have fresh brewed coffee. You can swap vegetable oil for melted butter for a slightly richer flavor.
Eggs: Room-temperature eggs whip better and provide more volume. Separate carefully to avoid yolk in the whites.
Folding technique: Fold egg whites in three additions to retain air — use a rubber spatula and lift from the bottom.
Baking test: Bake just until a toothpick comes out clean. Overbaking dries the sponge.
Ganache texture: If ganache is too runny, chill briefly; if too firm, warm gently until spreadable.
Common mistakes: Overmixing the batter or deflating the whites will yield a dense cake. Rushing cooling can make slicing messy.

Storing and Reheating Tips

Refrigeration: Store leftover cake in an airtight container or covered with plastic wrap in the refrigerator for up to 3–4 days. The ganache keeps it moist.
Freezing: Wrap cake slices tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw in the refrigerator overnight before serving.
Best reheating: Warm a single slice gently in a microwave for 10–15 seconds to bring ganache back to soft, or serve at room temperature. Avoid overheating to prevent dry sponge.

FAQs

Can I make this cake without coffee?
Yes. Replace the coffee in the batter and syrup with hot water or milk, but note the chocolate flavor may be slightly less intense.

Can I use cocoa powder substitutes or different chocolate?
You can use either natural or Dutch-processed cocoa, but flavors differ slightly. For ganache, feel free to use chopped baking chocolate instead of chips.

How do I prevent the sponge from collapsing?
Ensure egg whites are beaten to stiff peaks and fold gently. Don’t overbake, and allow the cake to cool gradually before slicing.

Can I make this recipe in a larger pan?
Yes — if using a 9-inch pan, reduce batter depth and check baking earlier; baking time may be a few minutes less or more depending on depth.

Is this cake suitable for parties and make-ahead baking?
Absolutely. You can bake the sponge a day ahead and prepare the ganache the same day. Assemble before serving or the night before for better flavor.

Conclusion

This Coffee and Chocolate Sponge Cake is a delightful, approachable dessert that proves bold flavors don’t need complicated steps. With simple ingredients, a fluffy sponge, and a glossy ganache, it’s ideal for family dinners, celebrations, or quiet afternoons with coffee. Try it, share it, and enjoy the smiles it brings — and if you want a slightly different technique or inspiration for a light chocolate sponge, check the helpful tutorial on Easy Chocolate Sponge Cake (Light & Moist) – Spatula Desserts.