Coffee and Chocolate Sponge Cake

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📖 Description:

A light, airy chocolate sponge cake is infused with a rich espresso flavor and layered or topped with a whipped mocha cream. The result is a perfectly balanced dessert: fluffy yet flavorful, sweet yet subtly bitter. It’s great for special occasions or your afternoon caffeine fix.

🌍 Origin:

This cake is inspired by European sponge cakes, especially those from Italy and France, where coffee and chocolate are commonly paired in desserts like tiramisu and opera cake. It brings together the elegance of sponge technique with bold, modern flavor.

🧾 Ingredients

🍰 Sponge Cake:

  • 4 large eggs (room temperature)
  • ¾ cup (150g) granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp strong brewed espresso or 1 tsp instant espresso powder
  • ⅔ cup (85g) all-purpose flour
  • ¼ cup (25g) unsweetened cocoa powder (sifted)
  • ¼ tsp salt
  • 1 tbsp cornstarch (optional, for lighter texture)

☕ Mocha Whipped Cream (Filling/Topping):

  • 1 cup (240ml) heavy cream, chilled
  • 2 tbsp powdered sugar
  • 1 tsp instant coffee or espresso powder
  • ½ tsp vanilla extract
  • 2 tbsp cocoa powder (optional, for chocolate version)

🧂 Optional Ingredients:

  • 1–2 tbsp coffee liqueur or Kahlúa (for soaking or enhancing cream)
  • Chocolate shavings, cocoa powder, or espresso beans for garnish
  • Chocolate ganache for a glossy top

🥣 Instructions

1. Preheat & Prep:

  • Preheat oven to 350°F (175°C).
  • Grease and line the bottom of an 8-inch round or square pan with parchment.
  • If using two pans, divide the batter for a layer cake.

2. Make the Sponge:

  • In a large bowl or stand mixer, beat eggs with sugar and vanilla on high for 5–7 minutes, until thick, pale, and tripled in volume.
  • Add espresso and beat briefly to incorporate.
  • Sift flour, cocoa, salt, and cornstarch over the egg mixture.
  • Gently fold dry ingredients into wet with a spatula — don’t deflate the batter.

3. Bake:

  • Pour batter into the pan and smooth the top.
  • Bake for 20–25 minutes, or until it springs back when lightly touched.
  • Cool in the pan for 10 minutes, then transfer to a rack to cool completely.

4. Prepare the Mocha Cream:

  • In a chilled bowl, beat heavy cream, powdered sugar, vanilla, espresso powder, and cocoa (if using) until medium peaks form.
  • Refrigerate until ready to use.

5. Assemble:

  • Slice the cooled sponge into 2 layers (if not already done).
  • Spread or pipe mocha cream between layers and on top.
  • Chill at least 30 minutes before serving for best flavor.

✅ Tips for Success:

  • Use room temperature eggs for better volume.
  • Don’t overfold the batter—gentle folding keeps it airy.
  • Chill the cream and bowl before whipping for faster, fluffier results.
  • Add a light coffee syrup soak to the sponge for extra richness.

🌟 Recommendations:

  • Serve with a dusting of cocoa powder or grated chocolate.
  • Add a side of mascarpone whipped cream for Italian flair.
  • Ideal with espresso, cappuccino, or Irish coffee.

🧮 Nutrition (Per Slice, approx. 10 servings):

  • Calories: 260
  • Fat: 15g
  • Saturated Fat: 8g
  • Carbohydrates: 28g
  • Sugar: 18g
  • Protein: 4g
  • Sodium: 85mg

Would you like this as a layer cake, Swiss roll, or adapted into mini cupcakes with mocha filling?

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