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Sponge: Cappuccino Sponge Cake




Source of Recipe


Newsletter


List of Ingredients




---CAKE---
1 1/3 cups eggs (about 6
large), room temperature
1 1/3 cups sugar
1 1/3 cups all-purpose flour
1/8 teaspoon salt
2 tablespoons instant coffee
granules
1 tablespoon water

--- FILLING & FROSTING---
1/4 cup plus 1 tablespoon milk,
divided
2 tablespoons instant coffee
granules, divided
1 cup semisweet chocolate chips,
melted
6 cups whipping cream, divided
1/3 cup powdered sugar

---GARNISH---
Chocolate-covered coffee beans, if desired

GARNISH



Recipe



1. Heat oven to 350°F. Butter 2 (9-inch) round cake pans. Line with parchment paper; sprinkle with flour.

2. In large bowl, beat eggs until frothy. Slowly beat in sugar at high speed until very light and lemon-colored. Beat an additional 5 minutes. In small bowl, stir together flour and salt. Reduce speed to low; beat in flour mixture. Beat an additional 30 seconds.

3. In another small bowl, stir together 2 tablespoons coffee granules and water until granules are dissolved. Gently fold into batter, scraping down sides of bowl. Divide batter equally between pans.

4. Bake 20 to 25 minutes or until cakes pull away from sides of pans and centers spring back when lightly touched. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Cut cakes horizontally into 2 layers each.

5. Meanwhile, in another small bowl, stir together 1/4 cup of the milk and 1 tablespoon of the coffee granules until granules are dissolved. Stir into melted chocolate until smooth. Cool completely.

6. In medium bowl, beat 1 cup of the cream at medium-high speed until soft peaks form; fold into chocolate mixture. In another small bowl, stir together remaining 1 tablespoon milk and remaining 1 tablespoon coffee granules. In large bowl, beat remaining 5 cups cream until firm but not stiff peaks form; slowly stir in coffee mixture and powdered sugar.

7. Spread 1 cake layer with one-third of the chocolate mixture. Top with second cake layer; spread with one-third of the chocolate mixture. Top with third cake layer; spread with remaining chocolate mixture. Top with remaining cake layer. Frost top and sides of cake with coffee-flavored whipped cream. Garnish with coffee beans. Store in refrigerator.

YIELD: 16 Servings