Chocolate Coffee Cake
- For the sponge cake
- 6 egg yolks
- 6 egg whites
- 180 grams sugar
- 1 packet Vanilla sugar
- 120 grams Pastry flour
- 80 grams cornstarch
- 4 tablespoons dark Cocoa
Measure and gather all ingredients.
Line bottom of a springform pan with parchment paper. Increase height of pan by a third by placing a double-folded and greased piece of parchment paper around edge of pan.
For the sponge cake, mix yolks with half the sugar and vanilla sugar until fluffy.
Beat egg whites until stiff. Sprinkle in remaining sugar and beat until mixture is glossy and cut resistant.
Fold egg white mixture into egg yolk mixture.
Mix flour with cornstarch and cocoa. Sift into egg mixture and gently fold in.
Pour batter into prepared pan, smooth and bake on middle rack of a preheated oven at 175°C (approximately 350°F) for 25-30 minutes. Cake is done when toothpick inserted in center comes out clean.
Remove cake from oven and cool. Carefully run a thin knife around edge of pan to release cake. Flip onto a wire rack and cool for at least 2 hours. Once cool, cut cake in half horizontally.
For the cream, add coffee beans to cream and refrigerate for 1 hour.
Pour cream through a sieve and slowly bring to a boil over medium heat. Mix sugar and egg yolks in a metal bowl. Slowly add hot cream while stirring. Pour back into saucepan and heat slowly over low heat while stirring constantly. Pour mixture through a sieve and let cool to room temperature. Let butter sit at room temperature for about 15 minutes. Beat butter until thick and frothy with an electric hand mixer. Butter must be creamy, white and thick. Gradually stir in cream mixture. Add expresso powder and gently fold in.
Spread bottom cake layer with cream and place second cake layer on top. Press gently and then spread with more cream, reserving some for decoration. Place reserved cream in a piping bag with a round spout and decorate cake as desired.