This is a white chocolate cream cake with the taste of coffee. If you love chocolate and you love coffee, then what could be better then a chocolate that tastes like coffee? A chocolate cake which tastes like coffee, maybe…? Right. You came to the right place.
I brought this delicious espresso chocolate from Hungary thinking that I will not just eat it, but bake a light sponge cake then fill it with espresso ganache. I was very pleased with it, and the family appreciated it above expectations, even the kids (because we all know how kids approach coffee….) .
5 large eggs, separated
5 Tbs flour
5 Tbs white sugar
1 tsp baking powder
1 tsp vanilla extract
(I put a few drops of yellow food colour to get this yellow sponge – optional)
600 ml double cream
150 g espresso white chocolate
whipped double cream and food colour of your choice
You need to prepare the filling for this cake one day before baking and decorating.
Warm up 600 ml double cream in a sauce pan, add the espresso chocolate broken into small pieces. Don’t boil it, just keep on the stove stirring continuously until the chocolate has melted completed.
Preheat your oven. In a large bowl start whipping the egg whites with a pinch of salt adding the sugar. Whip until you get a firm consistency.
Add the vanilla extract and egg yolks one at a time, whipping a few seconds after each one.
Add the flour (first mix with the baking powder) carefully. Don’t use the electric mixer anymore, just a large spoon to combine the egg mixture with the flour. Once ready, divide the batter equally in 4 baking pans, or large paper baking cases, like I did. This way I didn’t have to cut layers after baking, because I had them all four ready made.
I baked two layers first for about 20 minutes, then the other two. Let your cake cool completely.
To cover this cake, I divided double cream in five portions and coloured them each individually. I started applying the top layer first, the yellow, then went to the bottom and put the dark purple, followed by light purple, blue, green, and finally more yellow. Then I carefully blended the colours here and there. No need to be too accurate here, be creative, even a little messy and you’ll get a lovely, ombre or rainbow coloured unique looking cake.
This cake is light, is creamy, it tastes like coffee with cream, it’s perfect, and I couldn’t ask for more!