Coffee and Chocolate Sponge Cake

Description

This Coffee and Chocolate Sponge Cake is a rich and airy dessert combining the deep flavors of coffee and chocolate in a soft sponge texture. Perfect for coffee lovers, this cake has a light yet indulgent taste, making it an excellent treat for any occasion. The combination of cocoa, espresso, and a delicate sponge base creates a perfect balance of bitterness and sweetness.

Origin

Sponge cakes originated in Europe, particularly in Italy and France, and have been adapted in countless variations worldwide. This coffee and chocolate version blends classic European sponge techniques with bold flavors inspired by mocha desserts.

Ingredients Quantity

For the Sponge Cake:

• 1 cup all-purpose flour
• ¼ cup cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 4 large eggs
• ¾ cup granulated sugar
• 2 tablespoons instant espresso powder (or strong brewed coffee, cooled)
• 1 teaspoon vanilla extract
• ¼ cup vegetable oil
• ½ cup milk (room temperature)

For the Coffee-Chocolate Ganache:

• ½ cup heavy cream
• ½ cup dark chocolate, chopped
• 1 teaspoon instant coffee powder

For the Coffee Whipped Cream (Optional):

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon espresso powder

Ingredients Optional

• ½ teaspoon cinnamon (for warmth)
• ¼ cup chocolate chips (for extra texture)
• ¼ teaspoon sea salt (to enhance flavors)

Instructions

For the Sponge Cake:

1. Preheat & Prepare: Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Whip Eggs & Sugar: In a separate bowl, beat eggs and sugar until light and fluffy (about 5 minutes).
4. Add Coffee & Vanilla: Mix in the espresso powder and vanilla extract.
5. Incorporate Wet & Dry: Gradually fold in the dry ingredients, alternating with milk and oil, until fully combined.
6. Bake: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before adding ganache.

For the Coffee-Chocolate Ganache:

1. Heat Cream: In a small saucepan, heat heavy cream until warm but not boiling.
2. Melt Chocolate: Pour over chopped chocolate and instant coffee powder. Let sit for a minute, then stir until smooth.
3. Cool & Spread: Allow the ganache to cool slightly before spreading over the cooled cake.

For the Coffee Whipped Cream (Optional):

1. Whip the Cream: Beat heavy whipping cream, powdered sugar, and espresso powder until soft peaks form.
2. Decorate: Spread or pipe onto the cake as desired.

Tips for Success

• Whip the eggs and sugar well for a light, airy sponge.
• Use high-quality cocoa and coffee for the best flavor.
• Let the ganache cool slightly before pouring to prevent it from running off the cake.

Recommendations

• Serve with a dusting of cocoa powder or chocolate shavings.
• Pair with a cup of espresso or a cappuccino.
• Store in the fridge for up to 3 days.

Nutrition (Per Slice, Approximate)

• Calories: 320
• Carbohydrates: 40g
• Protein: 5g
• Fat: 15g
• Sugar: 28g
• Fiber: 2g

Would you like a layered version or cupcake adaptation?