Chocolate sponge with coffee icing

Chocolate spongeAustralian Women's Weekly


Chocolate sponge
Coffee icing


Chocolate sponge

1.Preheat oven to 180°C (160°C fan-forced). Grease 2 x deep 20cm-square cake pans; line bases with baking paper.
2.Beat eggs and sugar in small bowl with electric mixer about 10 minutes or until thick and creamy. Transfer mixture to large bowl.
3.Meanwhile, triple-sift dry ingredients. Using a balloon whisk or large metal spoon, fold into the egg mixture.
4.Divide the mixture between pans; bake about 25 minutes. Turn the sponges immediately onto a baking paper-covered wire rack to cool.
5.Meanwhile, to make coffee icing, combine coffee and milk in a small bowl; stir until dissolved. Sift icing sugar into medium bowl; stir in butter and enough of the coffee mixture to make a firm paste. Stir over a pan of simmering water until icing is spreadable. Use immediately.
6.Place one sponge on serving plate; spread with cream. Top with second sponge and spread top with coffee icing; stand until set before cutting.

Sponge suitable to freeze before filling. Not suitable to microwave.


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