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!
Servings: 8 servings
Calories: 320kcal
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
Use room temperature eggs for better mixing. Fold in egg whites gently to keep the sponge airy. Garnish with whipped cream or chocolate shavings for extra decoration.
Nutrition
Calories: 320kcal | Fat: 12g