Soft Mocha Sponge Cake

 

Soft Mocha Sponge Cake / I am sort of making this cake for my birthday. I love this cake especially with the coffee smell and flavor in the cake. The cake is so soft and moist and light too. I am a coffee lover, and I love the coffee everywhere in cake and frosting. You can add the amount of coffee you desire. Hope you are inspired with this cake…

 

Ingredients:

I am using 7-inch cake pan, 4-inch height

- Mocha Sponge Cake

5 egg yolks

80g (1/3 cup) fine sugar

80g (1/3 cup + 1 tbsp) corn oil

100ml (1/3 cup + 1 tbsp) milk

2 tsp instant coffee

120g (1 cup) cake flour

30g (1/4 cup) cocoa powder

5 egg whites

80g (1/3 cup) fine sugar

½ tsp cream of tartar

 

- Mocha Syrup

45ml (3 tbsp) water

35g (3 tbsp) sugar

6g (2 tsp) instant coffee

5g (2 tsp) cocoa powder

 

- Mocha Frosting

375g (1 1/2 cup) whipping cream

2 tsp instant coffee

22g (3 tbsp) cocoa powder

36g (3 tbsp) fine sugar

 

- Chocolate Ganache

90g (1 cup) dark chocolate melt

90g  (1/4 cup+2 tbsp) whipping cream

 

Instructions:

- Mocha Sponge Cake

1. Melt the instant coffee in the warm milk, set aside.

2. Preheat oven at 150°C/300°F.

3. In 2 large bowls, separate the egg whites and egg yolks. Set the egg whites aside.

4. In the egg yolks bowl, add the sugar. Mix well until well combined. Mix well.

5. Add the oil and coffee milk mixture. One at a time and mix one at a time.

6. Sift in the dry ingredients. Fold in using a spatula until just until the flour disappear. Do not over mix. Switch to a whisk to ensure well mixing.

7. In the other egg whites bowl, add in the cream of tartar. Mix it until bubbly or foamy. Then gradually add in the sugar, little by little. Mix until stiff peaks formed. This is important to achieve rising of the cake.

8. Add the egg white mixture into the chocolate batter. Use a whisk to gently fold in the egg whites. Switch to a whisk and continue folding in a circular motion. This method will help in elevating the cake later. Do it gently. However, do not over mix at this point. Mix just until the whites are gone.

9. Pour into a prepared pan, 7inch, greased and lined with parchment paper.

10. Bake it at preheated oven at 150°C/300°F for 30 min, then reduce to 140°C/285°F for 35 min (to prevent cracking on top). Insert a toothpick to make sure the toothpick comes out clean.

11. Let the cake cool completely before slicing the cake.

 

- Mocha Syrup

1. In a small pot, add all the ingredients.

2. Dissolved the ingredients over a low heat.

3. Strain the mixture and set aside.

 

- Mocha Frosting

1. In a small pot, add the whipping cream, sugar, coffee and cocoa powder.

2. Dissolved the ingredients over a low heat.

3. Strain the mixture. Wrap with cling film and refrigerate the mixture for at least 1 hour.

4. In a chilled bowl, add whipping cream and sugar

 

- Chocolate Ganache

1. In a bowl, add the chocolate melt. Then add in the hot whipping cream. Let it rest for 3-5 min.

2. Mix until well combined. Microwave for 20 seconds if you still find lumps.

 

- Assemble the cake

- Cake is ready to serve.

Here is the measurement for 9 inch cake. Just in case you wonder, I changed slightly of the ratio

 

• Chocolate Sponge Cake

9-inch round pan

7 egg yolks

100g [½ cup] fine sugar

100g [¼ cup+3 tbsp] light oil

100ml [¼ cup + 2 tbsp] milk

2½ tsp instant coffee

½ tsp salt

150g [1¼ cup] cake flour

42g [5½ tbsp] cocoa powder

7 egg whites

¾ tsp cream of tartar

100g [½ cup] fine sugar

 

- Mocha Syrup

63ml (¼ cup) water

50g (¼ tbsp) sugar

8g (2½ tsp) instant coffee

7g (3 tsp) cocoa powder

 

- Mocha Frosting

420g (1 ¾ cup) whipping cream

2½ tsp instant coffee

30g (¼ cup) cocoa powder

50g (¼ cup) fine sugar

 

- Chocolate Ganache

125g (1¼ cup) dark chocolate melt

125g  (½ cup) whipping cream

Enjoy!