Coffee and Chocolate Sponge Cake
Creamy, rich, and delightfully airy — this Coffee and Chocolate Sponge Cake is the kind of dessert that makes an ordinary afternoon feel special.
Servings: 8 servings
Equipment
- 8-inch round cake pan
- Mixing Bowl
- Saucepan
- Whisk
- Rubber Spatula
Ingredients
Dry Ingredients
- 1 cup all-purpose flour sifted if possible
- 1/2 cup unsweetened cocoa powder sifted
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 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
Coffee Syrup
- 1/2 cup brewed coffee for syrup, cooled
- 2 tbsp granulated sugar for syrup
Chocolate Ganache
- 1/2 cup semi-sweet chocolate chips chopped if desired
- 1/4 cup heavy cream chilled or refrigerated until ready
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. 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.
- 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.
Notes
This cake is perfect for sharing and can be served plain, with fruit, or with a scoop of ice cream.