Coffee and Chocolate Sponge Cake

 

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:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Sift the flour, cocoa powder, baking powder, and salt together in a medium bowl.
3. 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.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. 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.
6. 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.
7. 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.
8. 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.
9. Once the sponge cake has cooled, slice it in half horizontally. Brush the coffee syrup over the bottom layer for more flavor.
10. Spread chocolate ganache over the bottom layer. Place the top layer on it and drizzle more ganache on top, or leave it plain.
11. 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.