Description

An elegant homemade layer cake combining moist chocolate-coffee sponge, crisp golden meringue, and light coffee-infused whipped cream. A beautiful celebration dessert with rich chocolate flavor and contrasting textures.

Ingredients

175g plain flour

1 teaspoon baking powder

Pinch of salt

50g cocoa powder

225ml freshly brewed coffee

100g very soft butter

275g caster sugar

3 medium eggs

3 medium egg whites

100g caster sugar, for the meringue

300ml whipping cream

1 teaspoon instant coffee

1 tablespoon hot water

Icing sugar, for dusting

Cocoa powder, for dusting

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 160°C (140°C fan/Gas Mark 3). Grease two 20cm loose-bottomed sandwich tins and line the bases with baking paper.
Sift the plain flour, baking powder, and salt together into a bowl.
Combine the cocoa powder with the freshly brewed coffee and stir until smooth. Set aside to cool.
Beat the softened butter with 275g caster sugar for about 3 minutes, until well combined and lighter in texture.
Add the eggs one at a time, mixing well after each addition. Add a tablespoon of the flour mixture with the second and third eggs to help prevent curdling.
Stir the cooled cocoa and coffee mixture into the batter until evenly incorporated. Gently fold in the remaining flour mixture just until combined.
Divide the chocolate batter evenly between the prepared tins and gently level the surfaces.
In a clean, grease-free bowl, whisk the egg whites to stiff peaks. Gradually add 100g caster sugar while whisking until the meringue is thick, glossy, and stiff.
Divide the meringue between the two cakes and spread it over the batter, leaving approximately a 2.5cm border around the edges.
Bake for 35–40 minutes, or until a skewer inserted into the sponge portion comes out clean.
Allow the cakes to cool completely in their tins, then carefully remove them without pressing on the delicate meringue.
Dissolve the instant coffee in 1 tablespoon hot water and allow it to cool. Add it to the whipping cream and whip until soft peaks form.
Place one cake on a serving plate with the meringue side facing upward and spread half of the coffee cream over it.
Carefully place the second cake on top and spread or spoon the remaining coffee cream over the surface.
Just before serving, dust generously with icing sugar and finish with a lighter dusting of cocoa powder.

Notes

Allow the cakes to cool completely before adding the whipped cream so the cream does not soften or melt.

For a stronger mocha flavor, add a little extra dissolved instant coffee to the cream.

For vanilla cream, omit the instant coffee and add vanilla extract instead.

For chocolate cream, gradually whisk a small amount of sifted cocoa powder into the whipping cream.

Fresh raspberries or sliced strawberries can be added over the first cream layer for a fruity contrast.

Dark chocolate curls or finely grated chocolate can be added as a garnish.

Store assembled leftovers in an airtight container in the refrigerator and enjoy within 1–2 days. Refrigeration will gradually soften the meringue.

For the crispest meringue, bake and cool the layers ahead, then prepare the cream and assemble shortly before serving.

Do not reheat the assembled cake. Serve chilled or allow individual slices to sit briefly at room temperature.

Freezing the assembled cake is not recommended when preserving the texture of the meringue and whipped cream is important.

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Category: Dessert
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 slice
Calories: 395 kcal
Sugar: 37 g
Sodium: 125 mg
Fat: 21 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0.3 g
Carbohydrates: 48 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 105 mg