Name: Coffee and Chocolate Sponge Cake recipe
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 8
Ingredients: 6 eggs; 312.50 ml caster sugar; 187.50 ml self-raising flour; 62.50 ml plain flour; 125.00 ml cornflour; 62.50 ml cocoa; 600ml thickened cream; 2 tsp instant espresso powder; 280g Maltesers; 125g butter, softened; 500.00 ml icing sugar, sifted; 60.00 ml cream; 1 tsp vanilla paste

by Greer Worsley Last updated on 04/19/2023

Perfect for a special occasion morning or afternoon tea, this sponge is full of chocolate and coffee flavours, and it’s cream-filled layers make for an impressive-looking cake. - Greer Worsley

Ingredients

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
600ml thickened cream
2 tsp instant espresso powder
280g Maltesers

For icing:

125g butter, softened
2 cups icing sugar, sifted
3 tbsp cream
1 tsp vanilla paste

Method

Step 1

Preheat oven to 160C conventional. Grease three 20cm round sandwich tins and line the base with baking paper.
Step 2

In a stand mixer or using hand-held beaters, whip eggs for 5-6 minutes until pale and tripled in size. Add 1 cup caster sugar gradually and beat until fully combined.
Step 3

Sift flours and cocoa together three times, then fold through egg mixture. Divide mixture evenly between the three tins. Bake for 18 minutes. Cool slightly in tins, then turn out onto metal rack to cool completely.
Step 4

To make icing, beat butter until pale. Add icing sugar and continue beating until fully incorporated. Beat in cream and vanilla paste until icing is a soft, spreadable consistency. Set aside.
Step 5

For filling, dissolve espresso powder in 1/4 cup hot water. Allow to cool. Whip cream with remaining 1/4 cup caster sugar until thick. Add espresso liquid and beat to combine.
Step 6

Place one cake on a 20cm cardboard cake base. Spread with half the cream filling then top with second cake. Spread with remaining cream filling then top with third cake.
Step 7

Spread top and sides with icing. Place Maltesers in a large ziplock bag and bash with a rolling pin. Place crushed Maltesers in a large wide bowl. Hold the cake on its cardboard base in the palm of one hand, and use the other hand to press handfuls of crushed Maltesers onto the top and sides, allowing the excess to fall off. Continue until cake is covered.
Step 8

Place cake on serving platter and slice to serve.