Coffee and Chocolate Sponge Cake

Description:

This Coffee and Chocolate Sponge Cake is an airy, moist dessert layered with the bold bitterness of coffee and the indulgent sweetness of chocolate. Made without heavy fats like butter, it’s delightfully fluffy with a soft crumb — perfect for tiramisu-style layers, creamy fillings, or a drizzle of ganache.

Origin:

Inspired by classic European sponge cakes and mocha flavor pairings, this cake merges Italian espresso influence with traditional chocolate cake for a sophisticated, yet comforting bite.

Ingredients (Quantity):

¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
4 large eggs (room temperature)
¾ cup granulated sugar
⅓ cup strong brewed coffee (cooled) or espresso
1 tsp vanilla extract
Optional: 1 tbsp vegetable oil (for added moisture)

Optional Add-ins:

½ tsp instant espresso powder for deeper flavor
Mini chocolate chips folded into batter
Coffee liqueur for a boozy twist

Instructions:

Preheat oven to 350°F (175°C). Line the bottom of an 8-inch round or square pan with parchment. Do not grease the sides (this helps the sponge rise).
Sift dry ingredients:
Mix flour, cocoa, baking powder, baking soda, and salt. Set aside.
Beat eggs & sugar:
In a large bowl, beat eggs and sugar using a mixer on high speed for 6–8 minutes until thick, pale, and tripled in volume.
Fold in liquids:
Gently fold in coffee and vanilla. Add oil if using.
Add dry ingredients:
Sift flour mixture over the whipped eggs in 2–3 batches, folding carefully with a spatula after each addition to avoid deflating the batter.
Bake:
Pour into prepared pan. Bake for 22–26 minutes or until a toothpick comes out clean. Let cool upside down in the pan to prevent sinking.