Vanilla cake with chocolate and coffee frosting

Ingredients

Vanilla Sponge Cake

200 grams (7 cups) flour
1 teaspoon baking powder
1 gram (pinch) salt
180 grams (0.9 cup) sugar
3 eggs
80 grams (1/3 cup) milk
45 grams (3 tablespoons) vegetable oil
0.5 teaspoon vanilla paste
3 tablespoons boiling water

Syrup

150 grams (2/3 cup) water
50 grams (1/4 cup) sugar
3 teaspoons instant coffee

Frosting

250 grams (8.8 ounces) mascarpone
90 grams (3 ounces) 33% cream
30 grams (1/4 cup) powdered sugar
80 grams (3 ounces) dark chocolate
6 teaspoons syrup

Ganache

170 grams (6 ounces) dark chocolate
90 grams (3 ounces) 33% cream
80 grams (6 tablespoons) butter
20 grams (1 tablespoon) honey

Equipment

Mixing bowls
You'll need a few different sizes for mixing the dry and wet ingredients separately. Prefer glass or stainless steel bowls for easy handling.
Hand mixer or stand mixer
A hand mixer works fine, but a stand mixer speeds things up, especially when whipping eggs until thick and fluffy.
Baking dish (16 cm | 6.3 inch)
Ensure your baking dish is lined with baking paper for easy removal. Non-stick is a bonus, but baking paper is your best friend.
Microwave
For melting chocolate quickly and safely. Use short pulses to avoid burning the chocolate.
Toothpicks
These are essential for testing the cake's doneness. Insert one in the center of the cake—if it comes out clean, your cake is ready.

Instructions

Step 1

Preheat your oven to 170°C (338°F) and line a 16 cm (6.3 inch) dish with baking paper.

Step 2

Ensure the dish is well-lined to prevent sticking.

Step 3

In a bowl, mix and sift together the flour, baking powder, and salt. In another bowl, whisk the room temperature eggs with the sugar until thick and fluffy. This may take around 15 minutes with a hand mixer.

Step 4

The mixture should increase in volume, become light, and drip lazily from the whisk.

Step 5

Combine the vegetable oil and milk, mixing well. Gradually add half of the dry ingredients to the egg mixture, gently folding with a spatula. Add 3-4 tablespoons of the resulting batter to the milk and oil mixture, stir until smooth, then fold it back into the main batter.

Step 6

Incorporate the remaining dry ingredients, then the rest of the milk mixture. Lastly, add the boiling water.

Step 7

Pour the batter into the prepared dish and bake for 50-60 minutes, or until a toothpick comes out clean. Allow the sponge cake to cool before cutting it into 3 layers.

Step 8

Baking times may vary based on your oven, so keep an eye on it.

Step 9

To make the syrup, bring the water and sugar to a boil, then brew the coffee. Set it aside to cool.

Step 10

For the frosting, melt the dark chocolate in the microwave in short bursts and allow it to cool to room temperature. Whip the mascarpone, cream, and powdered sugar on low speed until just combined (about a minute). Do not overmix.

Step 11

Overmixing can cause the mascarpone to become lumpy.

Step 12

Add the melted chocolate to the mixture, stir to combine, then add the syrup. Refrigerate until ready to use.

Step 13

For the ganache, melt the dark chocolate and cream together in the microwave, stirring until smooth. Add the softened butter and honey, then blend until incorporated. If the honey is crystallized, warm it slightly.

Step 14

Refrigerate the ganache for about an hour before using.

Step 15

To assemble the cake, spread a small amount of frosting on your cake board. Place the first layer of sponge cake on the board, generously soaking it with syrup. Spread a layer of chocolate and coffee frosting over the cake.

Step 16

Soak the second cake layer with syrup on both sides before covering it with another layer of frosting. Place the final cake layer with the soaked side down and apply a thin layer of frosting on top (1-2 mm).

Step 17

Cover the cooled cake with the chocolate ganache, working quickly as the ganache sets swiftly.

Step 18

Invite your guests and enjoy your delicious cake!

Servings

Transforming your cake into a presentation masterpiece is easier than you think! For a classic look, simply add a dusting of powdered sugar on top. For a more luxurious feel, garnish with chocolate shavings or a drizzle of caramel sauce. Feeling fancy? Top the cake with fresh berries and a sprinkle of edible gold flakes for that wow factor. Consider pairing individual slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream. The cold and creamy texture complements the richness of the chocolate and coffee beautifully. If you're serving an afternoon crowd, offer a selection of coffee drinks—think espresso, cappuccino, or mocha—to really enhance the coffee flavors in the cake. For a festive occasion, layer the cake with additional decorations like miniature chocolate truffles or marzipan flowers. Alternatively, personalize each slice with a tiny piped name or message using leftover ganache. You won't just be serving a dessert; you'll be creating a memorable experience that your guests will talk about long after the last crumb is gone!

Variations

For a gluten-free version, simply substitute the flour with a gluten-free flour blend at a 1:1 ratio. Ensure that all prepared ingredients, including baking powder, are certified gluten-free to avoid any cross-contamination. To make this cake vegan, replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg, let it sit for 15 minutes to thicken). Substitute milk with almond or soy milk and use coconut oil instead of vegetable oil. For the frosting and ganache, choose dairy-free mascarpone and cream alternatives. The chocolate used should also be dairy-free.

Faq

How can I tell if my eggs are whipped enough?
You’ll know the eggs are ready when they’ve increased in volume, become light in color, and can form ribbons when you lift the whisk.
Why did my cake sink in the middle?
This could be due to the oven temperature being too low or opening the oven door too soon. Always check the cake with a toothpick before removing it from the oven.
Can I make the cake layers ahead of time?
Yes, you can bake the cake layers a day ahead and store them wrapped in plastic wrap in the refrigerator. Assemble the cake just before serving.
What’s the best way to melt chocolate for the frosting?
Use short, 15-second pulses in the microwave and stir between each pulse to ensure the chocolate doesn’t burn.
How do I prevent my ganache from being too runny?
Ensure the ganache has rested in the fridge for at least an hour to thicken properly before coating the cake.
Can this cake be frozen?
Yes, you can freeze the unassembled cake layers. Wrap them tightly in plastic and foil. Thaw completely before adding the frosting and ganache.