Coffee Sponge Cake with Coffee Icing and Chocolate Glaze

The following tasty cake is yet another variation of my all time favorite sponge cake recipe (posted HERE). In this version, I substituted the orange juice with coffee, enhanced the coffee flavor by pouring coffee syrup over the baked cake, (leaving a bit aside for serving), and topped the cake with coffee icing and chocolate glaze. All this created layers of flavors that will please anyone who loves coffee and chocolate.
Once again, as I’ve done in THIS version, I decided to bake the cake in a Bundt cake pan, rather than in two pans, as in the original recipe, so again had a bit of leftover batter. This time I baked it separately in a loaf pan and used it as a base for a quick Tiramisu inspired dessert. The large cake came out light and aromatic, and the rich and smooth toppings added lots of flavor and aroma. Try it and enjoy.

Notes:
* For best results, all the ingredients should be at room temperature.
* If you want to end up with a fluffy cake, make sure not to skip the sifting stage.
* Any trace of fat in the egg whites or the bowl will prevent proper whipping. Note that egg yolks are fatty, so separate the eggs carefully.
* Egg whites whip better with a bit of acidity, which is why we add the vinegar. The vinegar will not effect the flavor, so no need to hesitate about using it.
* Espresso powder is an intense, highly concentrated granulated coffee. If you can’t find it, double the amount with regular granulated coffee.
* Another option of using the surplus batter is to use it for baking mini Bundt cakes, as shown in THIS recipe.
* The cakes can keep, covered in the fridge, for up to 3 days.

Makes: 1 large Bundt cake + extra (see notes)
Prep time: 30 minutes
Baking time: 40 minutes for the large, 20 minutes for the mini

Ingredients:
For the cake:
2 tsp espresso powder (see notes)
1 cup boiling water
2 cups flour
2 tsp baking powder
½ tsp salt
6 XL eggs
¼ cup oil
½ tsp vanilla
1½ cups sugar
½ tsp vinegar
For the syrup:
2 tsp espresso powder (see notes)
1 cup water
1 cup sugar
For the coffee icing:
1 tsp espresso powder mixed with 1 tsp boiling water
1 cup powdered sugar
For the chocolate glaze:
2 oz (55 grams) 70% dark chocolate (I used Lindt), chopped
1 Tbs heavy cream
2 Tbs sour cream
For garnish:
1 Tbs finely grated dark chocolate

1. Preheat the oven to 340F (170C). Place the rack in the middle of the oven. Butter and lightly flour a large Bundt cake pan, and a loaf pan.
2. In a small bowl, mix the espresso powder with the boiling water and let cool to room temperature. Mix the flour, baking powder and salt in a sifter.
3. Separate the eggs: the egg whites into the mixer bowl and the egg yolks into a large mixing bowl.
4. Add the oil and ¼ cup of the sugar to the egg yolks and mix well. Add the prepared espresso and vanilla and whisk together.
5. Add the vinegar to the egg whites and start whipping on medium-low speed. When large bubbles start to form, increase the speed to medium and start adding the sugar slowly. Increase the speed to medium-high and continue whipping until a firm and shiny meringue is formed.

6. Add a small amount of the meringue to the bowl with the egg yolks mixture and whisk well.  Now add about half of the rest of the meringue, and this time, whisk gently, so that the meringue will not break.
7. Sift the flour mixture over and fold it gently with the whisk. Change the whisk to spatula; add the rest of the meringue and mix gently, to form a smooth batter. Do not over mix. Divide the batter between the two pans and place, side by side, in the oven.

8. While the cake is baking, prepare the syrup: mix the espresso powder, water and sugar in a small pot. Bring to a boil over medium-high heat. Reduce the heat to medium-low and cook for 5 minutes. Let cool to room temperature.
9. Bake the cakes: 20 minutes for the mini pan and 40 minutes for the large one. The cakes should be golden and pull from the sides of the pan, and when you press the center of one with your finger, the cake bounces back.
10. Transfer the cakes to a rack and let cool for 3 minutes in the pans, then turn out of the pans. Use the small cake as suggested above, or in any way you choose. Place the large cake on a serving plate. Bring to room temperature.

11. Pour half of the coffee syrup over the cake, and transfer to the fridge to cool completely.

12. Mix the ingredients for the icing in a small bowl, and pour over the cold cake. Place back in the fridge, until the icing sets.

13. Mix the chocolate for the glaze with the heavy cream in a small bowl, and melt (either over a Bain-Marie, or carefully in the microwave). Add the sour cream and mix well to a thick glaze. Spread it over the icing and let cool. Scatter the finely grated chocolate on top. Serve with the remaining coffee syrup.