Coffee and Chocolate Sponge Cake

Description:

A light and airy sponge cake infused with rich coffee and deep chocolate flavors. Perfectly balanced, this cake is moist and tender with a delightful espresso kick, ideal for coffee lovers.

Origin:

Sponge cakes have European roots, often used as bases for layered cakes and desserts. The combination of coffee and chocolate is a classic pairing, celebrated in many Italian and French pastries.

Ingredients (Serves 8):

4 large eggs, room temperature
1 cup (200g) granulated sugar
¾ cup (95g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
1 teaspoon baking powder
2 tablespoons strong brewed coffee, cooled
1 teaspoon vanilla extract
Pinch of salt

Optional Ingredients:

Espresso powder (1 teaspoon, for extra coffee flavor)
Coffee or chocolate frosting for layering
Cocoa powder or powdered sugar for dusting

Instructions:

1. Prepare:

Preheat oven to 175°C (350°F). Grease and line an 8-inch round cake pan.
Sift together flour, cocoa powder, baking powder, and salt.

2. Beat Eggs and Sugar:

In a large bowl, beat eggs and sugar with an electric mixer on high speed for 7–10 minutes until thick, pale, and tripled in volume (ribbon stage).

3. Incorporate Dry Ingredients:

Gently fold sifted dry ingredients into the egg mixture in batches, being careful to keep the batter light and airy.

4. Add Coffee and Vanilla:

Fold in brewed coffee and vanilla extract gently until combined.

5. Bake:

Pour batter into prepared pan and smooth the top.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.