Espresso cake
Espresso cake is a moist coffee Victoria sponge filled and topped with a silky mascarpone cream and finished with a dusting of cocoa powder. It is a simple and elegant coffee cake and is easy to prepare.
Ingredients
Ingredients for the espresso sponge
- 175 grams butter
- 175 grams caster sugar
- 175 grams flour
- 2 teaspoons baking powder
- 3 eggs
- 3 teaspoons espresso powder
Ingredients for the espresso frosting
- 250 grams mascarpone
- 20 grams icing sugar
- 200 millilitres cream
- 3 teaspoons espresso powder
- 1 teaspoon cocoa powder
Instructions
Prepare the espresso sponge
- Cream the butter and sugar together in a bowl.
- Sift the flour and baking powder into the bowl.
- Break the eggs into a bowl and beat. Add the espresso powder and mix. Add to the bowl with the butter, sugar and flour.
- Add the vanilla extract and beat with an electric mixer or by hand.
- Line two 18 cm (7") sandwich tins with non-stick parchment and lightly oil.
- Divide the sponge batter evenly between the two tins and level the tops.
Bake
- Bake at 180℃, 350℉, gas mark 4, until the centre of the sponges are firm to the touch (about 20 to 25 minutes).
- Place on a wire rack for around 15 minutes and then carefully remove from the tins and leave to cool.
Prepare the frosting
- Place the mascarpone in a bowl and mix with the icing sugar.
- Whip the cream in a separate bowl. Add the espresso powder and mix. Add to the mascarpone and mix again.
Assemble
- Place one of the sponges on a plate and cover with some of the frosting. Add the second sponge and cover the top with frosting.
- Dust cocoa powder over the top to decorate.
Video
Nutrition
Calories: 584kcalCarbohydrates: 43gProtein: 8gFat: 43gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 168mgSodium: 297mgPotassium: 105mgFiber: 1gSugar: 25gVitamin A: 1443IUVitamin C: 0.2mgCalcium: 139mgIron: 2mg
Tried this recipe?Let us know how it was!