Coffee and Chocolate Sponge Cake
This Coffee and Chocolate Sponge Cake is a delightful treat that combines the rich flavors of coffee and chocolate in a soft, airy sponge. It's perfect for any coffee lover who wants to indulge in a light and flavorful cake, whether served as a dessert or an afternoon snack with a cup of coffee!
Ingredients
For the Sponge Cake:
1 cup (120g) all-purpose flour
½ cup (45g) unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs, separated
1 cup (200g) granulated sugar
¼ cup (60ml) warm brewed coffee
2 tbsp vegetable oil
1 tsp vanilla extract
For the Coffee Syrup (Optional):
½ cup (120ml) brewed coffee
2 tbsp granulated sugar
For the Chocolate Ganache (Optional):
½ cup (90g) semi-sweet chocolate chips
¼ cup (60ml) heavy cream
Instructions
Prepare the Sponge Cake:
Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
In a separate large bowl, beat the egg yolks and sugar together until light and fluffy. Add the warm brewed coffee, vegetable oil, and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet mixture, folding gently to combine.
In another bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the cake batter in three batches, making sure to maintain the lightness of the batter.
Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Coffee Syrup (Optional):
In a small saucepan, combine the brewed coffee and sugar. Heat over medium heat, stirring until the sugar is dissolved.
Remove from heat and set aside to cool. This syrup is used to soak the cake for added flavor.
Prepare the Chocolate Ganache (Optional):
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove from heat and add the chocolate chips, stirring until smooth and glossy.
Let the ganache cool slightly before drizzling over the cake.
Assemble the Cake:
Once the cake has cooled, slice it in half horizontally to create two layers.
If using the coffee syrup, brush the top of the bottom layer with the syrup to infuse the cake with a deep coffee flavor.
Spread a layer of chocolate ganache on top of the bottom layer.
Place the top layer of cake on top, and drizzle with more ganache or serve it as is.
Serve:
Let the cake sit for a few minutes to allow the ganache to set slightly. Slice and serve.
Tips:
For Extra Richness: If you'd like, you can add a layer of whipped cream or mascarpone cheese between the cake layers for added creaminess.
Storage: This cake can be stored at room temperature for up to 2 days, or refrigerated for up to 4 days. If stored in the fridge, allow it to come to room temperature before serving for the best flavor.
This Coffee and Chocolate Sponge Cake is the perfect balance of flavors, with the lightness of sponge cake and the depth of coffee and chocolate. Enjoy it with your favorite hot beverage! ☕🍫