This Chocolate and Coffee Sponge Cake recipe includes the robust flavors of both coffee and chocolate. Rich and decadent in flavor, melted dark chocolate gets added into the batter to produce a dark, chocolaty cake that is perfect for a dessert. The addition of coffee somehow brings out the chocolate flavor in this cake while adding a contrasting bitterness to the cake’s sweetness.
To make this chocolate and coffee cake recipe, you begin by melting chocolate with butter. Then, eggs and sugar are beaten with the chocolate, coffee, milk, flour, and baking powder before being poured into a round baking pan and being baked in the oven. Served dusted with powdered sugar, this cake will appeal to anyone who loves chocolate!
This chocolate and coffee cake is basically a fluffy chocolate cake that is amplified with the flavor of brewed coffee. Often, chocolate cake includes a luscious frosting but this cake relies solely on the chocolate cake itself, which is great for those who don’t enjoy frosting on their cake. Instead, this chocolate and coffee cake gets served with a dusting of icing sugar on top.
Slices of this chocolate and coffee cake can be served with a dusting of powdered sugar and cups of coffee to mirror the coffee taste in the cake. However, to make servings of this cake extra special, you can also serve them with dollops of whipped cream or scoops of vanilla ice cream.
Yes, you definitely could! Rather than baking it in a round 20 cm cake pan, you could also bake it in a square baking tin. Alternatively, this cake also makes wonderful cupcakes with a muffin tin. Just keep an eye on them as they will likely require less baking time.
Adding coffee to chocolate cake batter enhances the flavor of the chocolate as they share several flavor notes with each other.
You can use any type of coffee that is your favorite in this coffee cake. Even brewed espresso would work well in this cake as it has a strong and robust flavor.
This chocolate and coffee cake can be tightly covered and stored at room temperature where it will stay fresh for 2 to 3 days. However, you could also store it in the fridge if you prefer your cake cold.
It can also be tightly wrapped and placed in the freezer for up to 3 months for longer storage.
Melt the chocolate and butter in a saucepan over low heat, while stirring continuously. Remove it from the heat and allow it to cool slightly.
Melt the chocolate and butter in a saucepan over low heat, while stirring continuously. Remove it from the heat and allow it to cool slightly.
In a large bowl, beat the eggs with the sugar until thick and pale in color.
In a large bowl, beat the eggs with the sugar until thick and pale in color.
Beat the melted chocolate mixture into the egg mixture until combined.
Beat the melted chocolate mixture into the egg mixture until combined.
Beat in the coffee and milk.
Beat in the coffee and milk.
Beat in the flour and baking powder until the batter is smooth and free of lumps.
Beat in the flour and baking powder until the batter is smooth and free of lumps.
Pour the batter into a 20 cm baking tin. Bake it in a 180 C (356 F) oven for 50 minutes.
Pour the batter into a 20 cm baking tin. Bake it in a 180 C (356 F) oven for 50 minutes.
Serve the cake dusted with icing sugar.
Serve the cake dusted with icing sugar.