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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Step-by-Step Guide
Follow this detailed guide for a perfect cake. First, ensure all ingredients are at room temperature, especially eggs and butter, for optimal volume. When whipping the eggs and sugar, do not rush; the mixture should be very pale, thick, and leave a ribbon trail when the beaters are lifted. Sifting the dry ingredients three times is non-negotiable for the lightest texture. When folding, use a large metal spoon and a gentle figure-eight motion until just combined to avoid deflating the batter. For assembly, use a cake turntable if available. Apply a thin ‘crumb coat’ of icing first, chill for 20 minutes, then apply the final layer for a smooth, crumb-free finish before adding the Maltesers.
Serving Suggestions
This cake is a showstopper on its own but can be elevated with simple accompaniments. Serve each slice with a dusting of cocoa powder or a drizzle of warm chocolate sauce. For a beverage pairing, a strong espresso or a glass of cold milk balances the sweetness perfectly. It’s ideal for birthdays, afternoon tea, or as a decadent dessert. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
How-to Summary
In summary: Whip eggs and sugar until very thick. Fold in triple-sifted dry ingredients. Bake three layers. Make espresso-flavored whipped cream and vanilla buttercream. Stack layers with cream filling. Frost the entire cake and cover with crushed Maltesers.
Frequently Asked Questions
Can I make this cake in advance? Yes, you can bake the sponge layers a day ahead. Wrap them tightly in plastic wrap once cool and store at room temperature. Assemble and decorate the cake on the day of serving for the best texture.
What can I use instead of Maltesers? Crushed honeycomb, chocolate-covered toffee bits, or even chopped roasted hazelnuts make excellent alternatives for a different crunch and flavor profile.
My sponge didn’t rise much. What went wrong? The most common causes are old baking powder in the self-raising flour, not whipping the eggs long enough, or over-mixing when folding in the dry ingredients, which deflates the batter.
Can I freeze this cake? The un-iced sponge layers freeze very well for up to a month. Thaw wrapped at room temperature. Do not freeze the assembled cake as the cream filling will not thaw well.
How do I prevent the crushed Maltesers from falling off? Ensure your icing is fresh and slightly soft. Press the Maltesers gently but firmly onto the sides while rotating the cake on a turntable. Applying them over a chilled crumb coat also helps them adhere.
Common Mistakes to Avoid
- Over-mixing the batter: Fold gently until just combined to maintain air.
- Using cold ingredients: Cold eggs won’t whip to full volume, leading to a dense cake.
- Not sifting the dry ingredients: This crucial step aerates the flour and prevents lumps.
- Over-baking the layers: Check at 15 minutes. A dry sponge is a tough sponge.
- Adding warm espresso to the cream: Ensure it’s fully cooled, or it will melt the whipped cream.
Conclusion
This Coffee and Chocolate Sponge Cake is a masterclass in balancing rich, robust flavors with a delightfully light texture. While it requires attention to detail—particularly in whipping the eggs and folding the batter—the impressive result is well worth the effort. The combination of coffee cream, vanilla icing, and crunchy Maltesers creates a truly special dessert that is sure to become a requested favorite for any occasion. Happy baking!