4-Layer Chocolate Cake with Coffee Filling and Cream
A delight for chocolate and coffee lovers!
Ingredients for the sponge cake (20–22 cm pan)
4 large eggs
200 g sugar
120 ml vegetable oil
180 ml warm milk
1 teaspoon vanilla extract
160 g wheat flour
50 g unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch of salt
For the filling and coffee cream topping:
250 g unsalted butter (at room temperature)
300 g icing sugar (sifted)
2 tablespoons instant coffee dissolved in 1 tablespoon hot water
1 teaspoon vanilla (optional)
2 tablespoons heavy cream (if you want a softer texture)
Preparation:
1. Chocolate sponge cake:
Preheat the oven to 180°C (356°F). Grease and flour two baking pans, or use one and bake in two batches.
Beat the eggs with the sugar until the mixture is foamy and pale.
Add the oil, warm milk, and vanilla. Mix well.
Add the sifted dry ingredients (flour, cocoa, baking powder, baking soda, and salt) and mix with a spatula until smooth.
Pour the mixture into the pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Let cool completely, then cut the cake into 4 thin layers.
2. Coffee Cream (for filling and topping):
Beat the butter until creamy and pale.
Add the powdered sugar little by little, beating well.
Stir in the dissolved coffee and vanilla. If you prefer a softer texture, add one or two tablespoons of heavy cream.
Beat for 2–3 minutes until light and fluffy.
Assembly:
Place the first cake layer and spread a thin layer of coffee cream.
Repeat with the remaining layers, covering each with cream.
Cover the entire cake with the remaining cream, smooth with a spatula, or decorate as desired.
Optional: Decorate with chocolate shavings, coffee beans, or cocoa sprinkles.
Final Tip:
Refrigerate the cake for at least 1 hour before serving to allow it to firm up and allow the flavors to blend better. It tastes even better the next day!
