Chocolate sponge cake soaked with coffee and filled with white chocolate cream. Usually, a sponge cake with starch turns out to be a little dry, so be sure to use an impregnation. I propose to soak the cake with cold coffee without sugar – the cake is sweet enough. If you do not like the coffee taste, you can use liquor or any fruit impregnation with a pronounced flavor, such as licorice or anise.
Do you like chocolate cakes? Try chocolate & cherry cake “Black Forest”, black chocolate & pear cake, or delicious chocolate banana cake.


Coffee Cake with White Chocolate Cream

Ingredients (form 18 cm)

  • 4 Eggs
  • 140 g Sugar
  • 90 g Starch
  • 30 g Cocoa Powder
  • 1 tsp Baking powder
  • A pinch of salt

For the cream

  • 100 ml Cold Coffee
  • 250 ml Whipping Cream
  • 250 g Cream Cheese (as Philadelphia )
  • 200 g White Chocolate
  • 70 g Butter
  • 1 tsp Vanilla Extract

INSTRUCTIONS

Cooking the cake layers

Sift starch together with cocoa powder and baking powder into a bowl. Separate the egg yolks from the egg whites. Start whipping the egg whites with a pinch of salt, when a stable foam appears, add two tablespoons of sugar. Beat the egg whites until stable peaks.

Add the remaining sugar to the yolks, beat the yolks until they whiten, and increase in volume. Add to the yolks a mixture of starch with cocoa, alternating with whipped egg whites in three portions, gently mixing from the bottom up with a spatula.

Line a detachable mold (with a diameter of 18 cm) with a baking paper. Pour the dough into the form, flatten. Bake for approximately 50-55 minutes at 180°C, check the readiness with a toothpick. Leave for 10 minutes in the oven with the door ajar, remove the form, leave to cool completely. Cut the cake into three layers with a pastry knife.

Making the cream

Melt chocolate in a water bath or microwave. Grind room temperature butter with cream cheese, add warm chocolate, stir. Beat cold whipping cream until firm peaks.
*Cool the whipping cream before use for at least 4 hours. Whip the cream, starting with a slow mixer speed, and gradually increasing it.

Add whipped cream and 1 tsp vanilla extract to the cream, stir. Divide the cream into four parts (approximately).

Put the first cake layer on a serving plate. Soak the cake with cold coffee.
* I assembled the cake in an assembly ring lined with an acetate film. Coffee intentionally left without sugar – the cream and cake l are quite sweet.

Put one-quarter of the cream on the cake layer, flatten. Cover with a second cake layer, soak the cake with coffee. Continue as shown.

Refrigerate for 4-6 hours. Remove the mold and acetate film. Grease the side with the remaining cream, garnish with cocoa powder and coffee beans.

Coffee Cake with White Chocolate Cream
Chocolate Cake with White Chocolate Cream
    Chocolate sponge cake soaked with coffee and filled with white chocolate cream

    Chocolate Cake with White Chocolate Cream

    Servings: 8

Ingredients

  • 4 Eggs
  • 140 g Sugar
  • 90 g Starch
  • 30 g Cocoa Powder
  • 1 tsp Baking powder
  • A pinch of salt
  • For the cream
  • 100 ml Cold Coffee
  • 250 ml Whipping Cream
  • 250 g Cream Cheese (as Philadelphia )
  • 200 g White Chocolate
  • 70 g Butter
  • 1 tsp Vanilla Extract

Instructions

  1. Cooking the cake layers Sift starch together with cocoa powder and baking powder into a bowl. Separate the egg yolks from the egg whites. Start whipping the egg whites with a pinch of salt, add 2 tbsp of sugar. Beat the egg whites until stable peaks. Add the remaining sugar to the yolks, beat the yolks until they whiten, and increase in volume. Add to the yolks a mixture of starch with cocoa, alternating with whipped egg whites in three portions, mixing from the bottom up with a spatula. Line a detachable mold (with a diameter of 18 cm) with a sheet of baking paper. Pour the dough into the form, flatten. Bake for approximately 50-55 minutes at 180 ° C. Check readiness with a toothpick. Leave for 10 minutes in the oven with the door ajar, remove the form, leave to cool completely. Cut the cake into three layers.
  2. Cooking the cream Melt the chocolate in a water bath or microwave. Grind room temperature butter with cream cheese, add warm chocolate, stir. Beat cold whipping cream until firm peaks. Add whipped cream and 1 tsp vanilla extract to the cream, stir. Divide the cream into four parts (approximately). Put the first cake layer on a serving plate. Soak the cake with cold coffee. Put one-quarter of the cream on the cake layer, flatten. Cover with a second cake layer, soak the cake with coffee. Continue as shown. Refrigerate for 4-6 hours. Remove the mold, grease the side with the remaining cream.
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