Chocolate Coffee Cake

Chocolate coffee cake is a light cocoa sponge soaked in sweet natural coffee, layered with a sour cream and cocoa frosting. This cake doesn't need to sit for long: a couple of hours in the fridge and it's ready to serve. Highly recommended.

Chocolate Coffee Cake

A light cocoa sponge soaked in coffee, layered with sour cream and cocoa frosting, decorated with chocolate and OREO cookies.

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Prep Time 40 minutes mins

Cook Time 35 minutes mins

Chilling 2 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

Sponge

• 5 eggs
• 5 tbsp sugar heaping
• 4 tbsp flour heaping
• 2 tbsp cocoa heaping

Frosting

• 400 g sour cream 21%
• 100 g powdered sugar
• 1.5-2 tbsp cocoa

Decoration and soak

• 5 OREO cookies
• 50 g milk chocolate
• natural sweet coffee for soaking the layers

Method

 

1. Turn on the oven. Separate the whites and yolks and whip the whites in a grease-free bowl until curdled in appearance.
2. Add sugar to the whites 1 tbsp at a time and whip into a dense meringue. Fold in the yolks in parts, continuing to whip.
3. Turn off the mixer, sift the flour and cocoa into the bowl, fold in quickly and gently with a spatula and pour the batter into the pan.
4. Bake the sponge for 30-35 minutes at 160°C, until a skewer comes out dry. Let the finished sponge cool, or preferably leave it overnight so it matures.
5. Make the frosting from strained sour cream, adding the cocoa at the powdered sugar stage.
6. Cut the sponge into two layers and soak them well with sweet coffee. Place the first layer in a ring, spread most of the frosting on it, cover with the second soaked layer and coat the top with the remaining frosting.
7. Refrigerate the cake for a couple of hours, then carefully remove it from the ring and decorate with chocolate shavings and cookies.
   

Notes

The cake doesn't need long to soak - it can be served right after chilling.

Tips

• Only whip the egg whites in a grease-free bowl, otherwise they won't rise.
• Sift the flour and cocoa and fold them in with a spatula quickly and gently, so as not to deflate the batter.
• It's best to bake the sponge the day before and leave it overnight - this way it matures and slices evenly.
• For the frosting I use strained sour cream and add the cocoa at the powdered sugar stage.
• Decorate with chocolate shavings and OREO cookies.