A creamy and decadent coffee lover’s chocolate cake with a dark chocolate sponge cake, and smothered with a white chocolate-coffee frosting!
Once upon a time, you found the love of your life but happily ever after is not without fail if you don’t know how to compromise. A relationship is a give and take deal and bla bla bla. This what they tell you and it works in general but we have a situation here… Mr. F loves white chocolate and hates dark chocolate and it’s the opposite for me. We all know white chocolate is not even real chocolate and I tried (last year’s valentine’s treat is the proof) but I can’t make myself really care for this. IMO dark chocolate is beautifully intense and flavorful and a superfood (yes I am pulling that card).
In order to celebrate Valentines Day, I got to give in and try to make us both happy, talking about compromise etc. So this is how I actually compromise by enhancing (covering) the vanilla taste with coffee. Also, the upside of the white chocolate’s cloying sweetness is that we don’t need additional sugar for the filling. The result is a foolproof white chocolate-mocha cream with a short ingredients list.
The sponge cake is dark chocolaty goodness and quite easy too. You start with beating the heck out of those eggs and it really pays off to take some extra minutes for better results. The tricky part is to fold the flour into the airy egg foam. The best way for me is to dust about ¼ cup of the flour mixture on top and gently fold by hand just a few times and repeat until everything is smooth. This takes a bit more time but we need to avoid lumps and keep those air bubbles happy. At the end, it’s less hassle because you don’t need to beat the egg whites separately and also fold them in like in most recipes. …and this is how we save Valentines Day in a grown-up relationship!
coffee lover’s chocolate cake
All chocolate on chocolate cake with a white chocolate-coffee icing and a light and fluffy dark chocolate sponge cake. This two-layer coffee lover’s chocolate cake is extra chocolatey. The sponge cake is light-as-air and it’s made without baking powder, butter, and milk.
- 473 ml / 1-pint heavy whipping cream
- 175 g / 6.2 oz. white chocolate, chopped (1 cup if using chips)
- 4 teaspoons instant coffee powder or to taste
- ½ teaspoon fine sea salt
- 4 large eggs
- 4 tablespoons hot water
- 150 g / ¾ cup granulated sugar
- 90 g / ¾ cup oat flour or 125g / 1 cup AP flour
- 3 tablespoons cornstarch (omit if using AP flour)
- 4 tablespoons unsweetened cocoa powder
- Make the frosting: combine whipping cream, white chocolate, salt, and coffee powder a medium saucepan over medium-low heat. Stir constantly until chocolate is melted. Don't bring to a boil (reduce heat if necessary) we are trying to avoid burning chocolate and the ugly skin on top while cooling.
- Let white chocolate-mocha cream cool completely in your refrigerator preferable overnight.
- Heat the oven to 200 C / 400F and line the bottom of two 20cm / 8-inches cake pan with parchment paper but do not grease the pans.
- Make the cake: using your stand mixer with whisk attachment whip the eggs and hot water on high speed for one minute. Add sugar and continue at high speed to ribbon stage for at least 5 minutes.
- Sift the flour and the cocoa powder on top of the egg mixture. Fold (don’t mix) using a rubber spatula.
- Divide batter in half and pour one half in each cake pan and bake for 12-15 minutes. Allow standing for 5 minutes before you remove the two layers from the pans and carefully peel off the baking paper. Let cool on a wire rack.
- Assemble the cake: place mixer bowl and whisk in the freezer for at least 20 minutes to chill. Transfer the white chocolate-mocha cream to the bowl and whisk on high speed until medium to stiff peaks form.
- Spread about ⅓ of the cream evenly on the bottom layer and place the second layer on top, press lightly.
- Cover the top of the cake with the remaining cream using an offset spatula. You can make a smooth top and frost the sides or just make a wavy (lazy) thick top layer. The coffee lover's chocolate cake can be stored airtight in your refrigerator for up to 5 days.
If you have one cake pan (20cm / 8-inches) bake the first half of the batter, remove this layer from the pan and then bake the second half of the batter rather than baking the whole cake at once.