Coffee cream dessert cake
At Christmas, I wanted a coffee cake that has an intense flavor of black coffee, not the classic instant coffee. I had Paula's recipe saved for a while and adapted it a bit, especially for the cream where I added liquid cream to make it lighter. The sponge cake is not complicated, and the coffee cream has exactly the consistency I was looking for. I've made it several times already, especially when I want something that cuts nicely for serving and keeps well in the fridge.
Quick Info
Total time: about 3 hours (plus cooling)
Preparation time: 40-50 minutes
Baking time: 25-30 minutes for the sponge
Servings: 20-24 slices (25 x 35 cm tray)
Difficulty: medium
Recipe type: holiday cake or special occasions
Ingredients
Sponge:
6 eggs
8 tablespoons sugar
4 tablespoons water
3 tablespoons oil
1 pinch of salt
6 tablespoons flour
2 tablespoons ground coffee (for intense flavor)
2 tablespoons cocoa powder
Syrup:
200 ml water
1 tablespoon honey
Coffee Cream:
4 egg yolks
200 g sugar
100 ml espresso coffee (freshly brewed)
250 g butter (82% fat, at room temperature)
200-250 g sweetened liquid cream
Decoration:
100 g dark chocolate
Preparation Method
1. Prepare the sponge
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually incorporate the sugar while mixing constantly and alternating with water. You will achieve a firm and glossy meringue. Add the yolks mixed with the oil and mix briefly. Finally, gently fold in the sifted flour mixed with cocoa and coffee using a spatula to avoid losing air. Pour the mixture into a baking tray lined with parchment paper (25x35 cm). Bake in a preheated oven at 175-180°C for 25-30 minutes. Check the sponge with a toothpick – if it comes out clean, it's done. Allow to cool completely.
2. The syrup
Mix the water with the honey until dissolved. Keep the syrup at room temperature; it will be used for assembly.
3. The coffee cream
Beat the yolks with the sugar until they double in volume and lighten in color. Add two tablespoons of hot coffee, mix quickly, then transfer the mixture to a bowl over a double boiler or directly on low heat if you have a thick pot. Add the remaining coffee and stir continuously until it thickens like pudding. If foam appears at first, don't worry; it will set well after a few minutes. Once the cream has thickened, remove it from the heat and let it cool completely.
Meanwhile, beat the softened butter until creamy. Gradually incorporate the cooled coffee cream, mixing each time.
4. The whipped cream for the final layer
Whip the liquid cream until it becomes firm. Set aside a quarter of the prepared coffee cream and mix it with the whipped cream to achieve a fluffy cream suitable for the top layer.
5. Assembly
Cut the completely cooled sponge into two equal layers. Place the first layer on a platter and soak it with half of the syrup. Spread three-quarters of the coffee cream over the first layer. Place the second layer on top and soak it with the remaining syrup. Spread the fluffy coffee and cream mixture on top. Grate dark chocolate over the final layer. Refrigerate the cake for at least 3 hours, ideally overnight.
For slicing, use a sharp knife dipped in hot water and wiped after each cut.
Why I make this recipe often
It’s a cake that holds up well in the fridge and doesn’t taste like instant coffee, but real coffee. I love that it has three different layers and can be easily portioned for events or when I have guests.
Tips and Variations
Tips
The sponge will be fluffier if you don’t overbeat after adding the flour.
Make sure the coffee egg cream has cooled well before mixing it with the butter, or it may curdle.
Use freshly brewed coffee (espresso or filtered) for a more intense flavor.
If you want to cut the cake without the cream layer sticking to the knife, heat the blade in hot water.
Substitutions
You can use butter with at least 80% fat, but not margarine or vegetable spreads.
If you don’t have sweetened liquid cream, you can whip heavy cream and add sugar to taste.
The honey in the syrup can be replaced with regular sugar.
Variations
You can add a bit of rum or vanilla extract to the syrup if you want a slightly different flavor.
For a more intense taste, you can double the amount of coffee in the cream (adjusting for the final texture).
For decoration, you can sprinkle cocoa or white chocolate flakes, not just grated chocolate.
Serving Ideas
Serve cold, straight from the fridge.
For a more festive look, you can place a few coffee beans on top or add a few drizzles of liquid coffee.
Frequently Asked Questions
1. Can the cake be frozen?
I do not recommend freezing – the cream with butter and whipped cream does not retain its texture after thawing.
2. Can I use instant coffee instead of espresso?
You can use instant coffee only if you have no alternative, but the flavor won’t be as strong. I recommend freshly brewed coffee.
3. Can the sponge be made a day in advance?
Yes, the sponge can be baked a day in advance and kept in the fridge, wrapped in foil.
4. Can I replace the honey in the syrup with something else?
Yes, with sugar or simple syrup.
5. Can I put cream between the layers and on top, without the whipped cream layer?
You can put all the coffee cream between the layers and on top if you prefer a stronger coffee flavor and less fluffiness.
Nutritional Values
Estimated per serving (for 20 servings):
Calories: approx. 280 kcal
Carbohydrates: 23 g
Protein: 4 g
Fat: 19 g
Values are approximate and depend on the serving size and type of butter/cream used. The cake is high in fat and sugar, typical for cream desserts.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 4 days. It does not need reheating. If you want to serve it softer, take it out 10-15 minutes before serving. Freezing is not recommended.
This is the version I make when I want a cake with an intense coffee flavor and balanced layers. If you want to impress at a gathering or have a nice cake ready a day in advance, it works every time.
Ingredients: Base: 6 eggs 8 tablespoons sugar 4 tablespoons water 3 tablespoons oil 1 pinch of salt 6 tablespoons flour 2 tablespoons coffee 2 tablespoons grated cocoa Syrup 200 ml water 1 tablespoon honey Cream 4 egg yolks 200 g sugar 100 ml espresso coffee 250 g butter 82% fat (at room temperature) 200-250 g sweetened liquid cream For decoration 100 g dark chocolate
