Coffee and Chocolate Sponge Cake
A delightful dessert that combines coffee and chocolate in a light and airy sponge, perfect for special occasions or as a cozy snack.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour 120g
- 1/2 cup unsweetened cocoa powder 45g
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, separated
- 1 cup granulated sugar 200g
- 1/4 cup warm brewed coffee 60ml
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
For the Coffee Syrup
- 1/2 cup brewed coffee for syrup, 120ml
- 2 tbsp granulated sugar for syrup
For the Chocolate Ganache
- 1/2 cup semi-sweet chocolate chips for ganache, 90g
- 1/4 cup heavy cream for ganache, 60ml
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Sift flour, cocoa, baking powder, and salt in a bowl.
- Beat egg yolks and sugar until pale, then mix in coffee, oil, and vanilla.
- Fold dry ingredients into the wet mix.
- Whip egg whites until stiff peaks form and fold into the batter.
- Pour the mixture into the pan and bake for 20-25 minutes until a toothpick comes out clean.
Coffee Syrup and Ganache Preparation
- For coffee syrup, heat brewed coffee with sugar until dissolved. Let cool.
- For ganache, heat cream, stir in chocolate until smooth, and cool slightly.
Assembly
- Once cooled, slice the cake. Brush coffee syrup on the bottom layer, spread ganache, and assemble.
- Serve with coffee or tea.
Notes
Ensure all ingredients are at room temperature for better mixing. Carefully fold the egg whites into the batter to maintain the cake's light and fluffy texture. Don’t skip the cooling steps for the syrup and ganache; using warm mixtures may alter the cake's structure. Experiment with different coffee flavors by using flavored brews to customize your cake. You can replace the semi-sweet chocolate chips with dark or white chocolate for a different flavor profile or add a hint of cinnamon or nutmeg for warmth.