Coffee and Chocolate Cake

This coffee and chocolate cake looks like a little masterpiece, but it is much easier to make than you might think. It combines a soft sponge cake with a light whipped cream filling flavored with coffee, cocoa and vanilla.

The sponge cake is baked in just about 10 minutes, then cut into strips and brushed with milk to keep it soft and moist. Each strip is spread with cream, rolled up and then wrapped around the previous roll to create a beautiful spiral, similar to a snail shell.

The coffee and cocoa whipped cream gives this cake a rich but light flavor. The entire cake is covered with the remaining cream and decorated with cocoa powder and chocolate sprinkles. Once sliced, the beautiful spiral pattern is revealed.

This coffee and chocolate cake is perfect for birthdays, family gatherings and special occasions. After a few hours in the refrigerator, it is ready to slice and serve.

Directions

Step 1

Add the eggs and hot water to a bowl. Beat with a mixer until light and frothy.

Step 2

Add the powdered sugar and continue mixing for about 2 minutes.

Step 3

Add the flour, instant vanilla pudding mix and baking powder. Mix until all the ingredients are well combined.

Step 4

Line a 40 x 35 cm (16 x 14 inch) baking pan with parchment paper.

Step 5

Pour the batter into the prepared pan and bake at 180°C (350°F) for about 10 minutes.

Step 6

Remove the sponge from the oven and carefully take it out of the pan. Remove the parchment paper and allow the sponge to cool completely. Cut it into strips approximately 5 cm (2 inches) wide.

Step 7

Add the heavy cream, powdered sugar, cocoa powder, instant coffee, vanilla extract and whipped cream stabilizer to a bowl. Beat with a mixer until you have a firm whipped cream.

Step 8

Brush the sponge strips with milk to keep them soft and moist.

Step 9

Spread cream over one sponge strip and roll it up. Place the roll in the center of a serving plate. Continue spreading the remaining strips with cream and wrapping them around the first roll, creating a spiral pattern, until all the strips have been used.

Step 10

Cover the entire cake with the remaining cream. Dust the top with cocoa powder and decorate the sides with chocolate sprinkles.

Step 11

Refrigerate the cake for at least 4 hours. Slice and serve chilled. Enjoy!