Coffee and cocoa layer cake

Name: Coffee and cocoa layer cake
Ingredients: 2 eggs; 2 egg whites; 1/4 teaspoon salt; 250 g sugar; 200 g flour; 3 tablespoons cocoa powder; 10 g baking powder; 250 ml milk; 2 egg yolks; 120 g sugar; 2 tablespoons flour; 250 ml milk; 2 teaspoons instant coffee; 200 ml whipping cream

Dessert - Coffee and cocoa layer cake by Gianina B. - Recipia

Instant coffee goes into the cooked cream of this coffee and cocoa layer cake, sandwiched between two layers of cocoa sponge. The sponge stays soft, and the cream with whipped cream is spread between the layers and on top, then the cake is served chilled. I like it best cut into thin slices, straight from the fridge. Preparation: 25 minutes. Cooking: 53 minutes. Resting: 3 hours. Total time: 4 hours and 18 minutes. Servings: 8. Approximately 430 kcal and 8 g protein per serving.

Ingredients

For the sponge

2 eggs
2 egg whites
1/4 teaspoon salt
250 g sugar
200 g flour
3 tablespoons cocoa powder
10 g baking powder
250 ml milk

For the cream

2 egg yolks
120 g sugar
2 tablespoons flour
250 ml milk
2 teaspoons instant coffee
200 ml whipping cream

Preparation

1. Beat 2 eggs and 2 egg whites with 1/4 teaspoon salt, then add 250 g sugar and beat for about 5 minutes, until the mixture is pale. 2. Fold in 200 g flour, 3 tablespoons cocoa powder and 10 g baking powder. Gradually pour in 250 ml milk, mixing for another 3 minutes, until the batter is smooth. 3. Pour the batter into a 20 cm cake pan lined with baking paper. Bake in an oven preheated to 180°C for 45 minutes without opening the door; the sponge should be baked through and slightly springy to the touch. Leave it to cool for 60 minutes. 4. Mix 2 egg yolks with 120 g sugar and 2 tablespoons flour. Gradually pour in 250 ml milk, mixing until smooth, then put the saucepan over medium heat and stir for 8 minutes, until the cream thickens. Add 2 teaspoons instant coffee and stir. 5. Leave the cream to cool for 60 minutes. Whip 200 ml whipping cream and fold it into the cooled cream. 6. Cut the cooled sponge in two. Spread three quarters of the cream between the two layers, then spread the rest on top. Cover the cake and refrigerate for 2 hours before serving.

Notes

I started with a recipe from the Adevărul cookbook collection and swapped the buttercream for whipped cream because I don't like buttercream; I've tried many recipes from the collection and almost all of them turned out well. The cake keeps covered in the fridge for up to 3 days, and you can bake the sponge a day ahead. Whipping cream is easier to whip when cold and should have at least 30% fat; the sponge cuts more neatly once completely cool. Contains gluten, eggs and dairy. Serve chilled, with black coffee.