Description
Coffee and Chocolate Sponge Cake
This delightful coffee and chocolate sponge cake, filled with cream and topped with crushed Maltesers, is perfect for morning or afternoon tea. It’s soft, rich in flavors, and visually impressive!
Ingredients:
For the Cake:
6 eggs
1 1/4 cups caster sugar
3/4 cup self-raising flour
1/4 cup plain flour
1/2 cup cornflour
1/4 cup cocoa powder
For the Filling:
600ml thickened cream
2 tsp instant espresso powder
1/4 cup hot water
1/4 cup caster sugar (for the cream)
For the Icing:
125g butter, softened
2 cups icing sugar, sifted
3 tbsp cream
1 tsp vanilla paste
For Decoration:
280g Maltesers, crushed
Method:
1. Prepare the Cake:
Preheat the oven to 160°C (conventional). Grease three 20cm round sandwich cake tins and line their bases with baking paper.
In a stand mixer (or with hand-held beaters), whip the eggs for 5-6 minutes until they are pale and have tripled in volume.
Gradually add 1 cup of caster sugar to the eggs and beat until fully incorporated.
Sift the self-raising flour, plain flour, cornflour, and cocoa powder together three times to ensure even mixing.
Gently fold the sifted dry ingredients into the egg mixture.
Divide the batter evenly between the prepared cake tins and bake for about 18 minutes or until a skewer inserted into the center comes out clean.
Allow the cakes to cool in the tins for a few minutes, then turn them out onto a wire rack to cool completely.
2. Make the Icing:
Beat the softened butter until pale and fluffy.
Gradually add the sifted icing sugar, continuing to beat until fully incorporated.
Beat in the cream and vanilla paste until the icing is soft and spreadable. Set aside.
3. Prepare the Cream Filling:
Dissolve the espresso powder in 1/4 cup of hot water and allow it to cool.
In a separate bowl, whip the thickened cream with the remaining 1/4 cup of caster sugar until stiff peaks form.
Add the cooled espresso liquid to the whipped cream and beat until combined.
4. Assemble the Cake:
Place one cake layer on a 20cm cake base or serving platter.
Spread half of the coffee cream filling over the first cake layer.
Top with the second cake layer and spread the remaining cream filling over it.
Place the third cake layer on top.
5. Decorate with Icing and Maltesers:
Spread the buttercream icing evenly over the top and sides of the cake.
Place the Maltesers in a ziplock bag and crush them gently with a rolling pin.
Transfer the crushed Maltesers into a wide bowl.
Carefully press the crushed Maltesers onto the top and sides of the cake, covering it completely.
Serving:
Place the cake on a serving platter and slice to serve.
Enjoy this coffee and chocolate sponge cake at your next gathering or as a special treat!
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