Introduction
Coffee and Chocolate Sponge Cake is an exquisite dessert that seamlessly blends the deep flavors of rich chocolate with the aromatic notes of coffee. This layered treat, filled with creamy coffee-infused goodness and adorned with a crunchy Malteser coating, is perfect for any special occasion, whether it’s a birthday party, a wedding, or simply an indulgent afternoon tea. With its impressive presentation and delectable taste, it is sure to wow your guests and leave them craving more.
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
For the Filling:
– 600ml thickened cream
– 2 tsp instant espresso powder
– 1/4 cup hot water
– 1/4 cup caster sugar
For the Icing:
– 125g butter, softened
– 2 cups icing sugar, sifted
– 3 tbsp cream
– 1 tsp vanilla paste
For Decoration:
– 280g Maltesers
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 18 minutes
Total Time: 48 minutes
Yield: 8 servings
Instructions
1. **Prepare the Cake:**
Preheat your oven to 160C (320F) for conventional ovens. Grease three 20cm (8-inch) round sandwich tins and line the base with baking paper. In a stand mixer or using hand-held beaters, whip the eggs for 5-6 minutes until they are pale and have tripled in size. Gradually add 1 cup of caster sugar to the whipped eggs, continuing to beat until fully combined. Sift the self-raising flour, plain flour, cornflour, and cocoa together three times to ensure they are well mixed. Fold this sifted mixture gently into the egg mixture. Divide the batter evenly among the three prepared tins. Bake for 18 minutes, or until a skewer inserted into the center comes out clean. Allow the cakes to cool slightly in the tins, then turn them out onto a metal rack to cool completely.
2. **Make the Filling:**
Dissolve the instant espresso powder in 1/4 cup of hot water and let it cool. Whip the thickened cream with the remaining 1/4 cup of caster sugar until thick. Add the cooled espresso liquid to the whipped cream and mix until well combined.
3. **Make the Icing:**
Beat the softened butter until pale and creamy. Gradually add the sifted icing sugar, beating continuously until fully incorporated. Beat in the cream and vanilla paste until the icing reaches a soft, spreadable consistency. Set aside.
4. **Assemble the Cake:**
Place one cake layer on a 20cm (8-inch) cardboard cake base. Spread half of the coffee cream filling over this layer. Top with the second cake layer and spread with the remaining coffee cream filling. Place the third cake layer on top.
5. **Decorate:**
Spread the top and sides of the cake with the prepared icing. Place the Maltesers in a large ziplock bag and crush them with a rolling pin. Pour the crushed Maltesers into a large, wide bowl. Hold the cake on its cardboard base in one hand and use the other hand to press handfuls of crushed Maltesers onto the top and sides of the cake, allowing the excess to fall off. Continue until the cake is covered.
6. **Serve:**
Place the cake on a serving platter. Slice and enjoy! This delightful cake not only tantalizes your taste buds with its rich flavors but also makes for a stunning centerpiece on any dessert table.
Detailed Directions and Instructions
1. Prepare the Cake:
Preheat your oven to 160C (320F) for conventional ovens. Grease three 20cm (8-inch) round sandwich tins and line the base with baking paper. In a stand mixer or using hand-held beaters, whip the eggs for 5-6 minutes until they are pale and have tripled in size. Gradually add 1 cup of caster sugar to the whipped eggs, continuing to beat until fully combined. Sift the self-raising flour, plain flour, cornflour, and cocoa together three times to ensure they are well mixed. Fold this sifted mixture gently into the egg mixture. Divide the batter evenly among the three prepared tins. Bake for 18 minutes, or until a skewer inserted into the center comes out clean. Allow the cakes to cool slightly in the tins, then turn them out onto a metal rack to cool completely.
2. Make the Filling:
Dissolve the instant espresso powder in 1/4 cup of hot water and let it cool. Whip the thickened cream with the remaining 1/4 cup of caster sugar until thick. Add the cooled espresso liquid to the whipped cream and mix until well combined.
3. Make the Icing:
Beat the softened butter until pale and creamy. Gradually add the sifted icing sugar, beating continuously until fully incorporated. Beat in the cream and vanilla paste until the icing is a soft, spreadable consistency. Set aside.
4. Assemble the Cake:
Place one cake layer on a 20cm (8-inch) cardboard cake base. Spread half of the coffee cream filling over this layer. Top with the second cake layer and spread with the remaining coffee cream filling. Place the third cake layer on top.
5. Decorate:
Spread the top and sides of the cake with the prepared icing. Place the Maltesers in a large ziplock bag and crush them with a rolling pin. Pour the crushed Maltesers into a large, wide bowl. Hold the cake on its cardboard base in one hand and use the other hand to press handfuls of crushed Maltesers onto the top and sides of the cake, allowing the excess to fall off. Continue until the cake is covered.
6. Serve:
Place the cake on a serving platter. Slice and enjoy! This cake combines rich chocolate and coffee flavors with a creamy filling and a crunchy Malteser coating for a delightful treat.
Notes
Tip for Egg Whipping:
Ensure that your mixing bowl and beaters are clean and free from any grease to achieve the best volume when whipping the eggs.
Storage:
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Variations:
Feel free to experiment with different flavored fillings or decorations to personalize your cake for various occasions.
