Name: Mocha sponge cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: Sponge cake; 1 tablespoon plain flour; 1/2 cup plain flour, extra; 1/2 teaspoon baking powder; 1/4 cup cocoa powder; 3 eggs; 1/2 cup caster sugar; dark chocolate curls and raspberries, to serve; Mocha icing; 2 teaspoon instant coffee powder (optional); 50 gram dark eating chocolate, finely chopped; 250 gram extra-light cream cheese, at room temperature; 1/3 cup icing sugar

Ingredients

Sponge cake

1 tablespoon plain flour

1/2 cup plain flour, extra

1/2 teaspoon baking powder

1/4 cup cocoa powder

3 eggs

1/2 cup caster sugar

dark chocolate curls and raspberries, to serve

Mocha icing

2 teaspoon instant coffee powder (optional)

50 gram dark eating chocolate, finely chopped

250 gram extra-light cream cheese, at room temperature

1/3 cup icing sugar

Method

Sponge cake

1.Preheat oven to 180°C/160°C fan-forced. Line 2 wire racks with baking paper. Grease 2 x 4cm-deep, 20cm (base diameter) round cake pans. Coat pans with 1 tbsp flour; shake off excess.

2.Sift extra flour, baking powder and cocoa powder twice onto baking paper.

3.Using an electric mixer, beat eggs and sugar until mixture has tripled in volume and is thick and creamy. Sift flour mixture over egg mixture; fold together until just combined. Divide mixture evenly between prepared pans. Bake 15-20 minutes or until cakes spring back when pressed lightly. Turn cakes immediately, top-side up onto wire racks to cool.

4.Make Mocha icing as recipe directs. Place one sponge on a serving plate; top with half the icing. Sandwich with remaining sponge; top sponge with remaining icing. Sprinkle with chocolate curls. Serve with raspberries.

Mocha icing

5.In a small heatproof bowl, combine coffee, chocolate and 2 tbsp boiling water. Using an electric mixer, beat cream cheese and sifted sugar in a medium bowl until smooth. Beat in coffee mixture. Chill 30 minutes or until it reaches spreadable consistency.

You can omit coffee from icing. Icing makes enough for 20cm round cake.
Note

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Ingredients

Method

Sponge cake

Mocha icing

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