Ingredients
Chocolate Sponge Layers
- 3 Eggs (room temperature)
- 110 g Vegetable oil
- 240 g Milk (room temperature)
- 180 g Coffee (freshly brewed strong coffee, room temperature)
- 150 g Granulated sugar
- 150 g Brown sugar
- 260 g All purpose flour (low protein content such as pastry flour works too)
- 75 g Cocoa powder (unsweetened, dutch processed)
- 1½ teaspoons Baking soda
- 1½ teaspoons Baking powder
- ½ teaspoon Salt
Cream Cheese Frosting
- 900 g Cream cheese (full fat, e.g., Philadelphia)
- 340 g Mascarpone (full fat)
- 180 g Powdered sugar (sifted)
- 3 teaspoons Vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 200°C (425°F) without the fan. Line three 20 cm (8-inch) cake pans with parchment paper on the base and sides to prevent sticking.
- Mix Wet Ingredients: Whisk the room-temperature eggs, vegetable oil, both granulated and brown sugars, milk, freshly brewed coffee, and vanilla extract using an electric mixer for 1 to 2 minutes until combined and slightly aerated.
- Add Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Gently fold these into the wet ingredients using a rubber spatula just until combined to avoid overmixing.
- Divide Batter and Bake: Evenly divide the batter into the prepared pans by weight. Place the pans in the oven, immediately lower the temperature to 180°C (356°F) and bake for 25 to 30 minutes. The cake is done when a skewer inserted in the center comes out clean and the cake edges pull away from the pan.
- Cool and Chill: Remove the cakes from the oven and cool completely on a wire rack. Once cooled, wrap the cakes and chill them in the refrigerator before assembly for best texture and ease.
- Prepare Cream Cheese Frosting: In a bowl, combine cold cream cheese, cold mascarpone, and sifted powdered sugar. Using an electric hand mixer on low speed, whip the mixture for 2 to 3 minutes while adding vanilla extract, to create a fluffy, pipeable frosting. Avoid over-whipping to prevent it from becoming runny. If the frosting feels soft, chill it for 30 to 60 minutes.
- Assemble the Cake Layers: Measure out the frosting: approximately 300g for layering between sponges, 350g for crumb coating, and 400g for the final frosting and decoration. Place the first sponge on a serving plate and spread an even layer of frosting on top. Repeat with the second layer, then add the third sponge on top.
- Chill and Crumb Coat: Chill the assembled cake for at least 30 minutes until firm. Next, apply a thin crumb coat of frosting evenly around the cake and chill again for 30 minutes.
- Final Frosting and Decoration: Finish by applying a full coat of frosting to the cake or leave it semi-naked if preferred. Press chocolate sprinkles onto the bottom and sides of the cake, and scatter some over the top and sides. Pipe the remaining frosting on top using a large round piping tip for a decorative finish. Chill for 1 hour before serving.
- Storage: Store the finished cake in the refrigerator for up to 3 days. Serve chilled straight from the fridge for best taste and texture.
Notes
- For best results, ensure that eggs, milk, and coffee are at room temperature before mixing to create an even batter texture.
- Using strong brewed coffee enhances the chocolate flavor without overwhelming the cake with coffee taste.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Avoid over-whipping the frosting to prevent it from getting too soft or runny.
- Chilling the cake layers and frosting helps to achieve clean frosting application and easy handling.
- This cake can be decorated with a variety of toppings such as fresh berries, chocolate shavings, or sprinkles for personalization.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
