The recipe for the chocolate sponge cake is pretty standard, nothing exotic. The real money is in the Espresso Buttercream topping.
1/2 cup Unsalted butter
2 squares (2 ounces) Semisweet chocolate
6 Eggs, slightly beaten
1 cup Sugar
1 tsp Vanilla
1 cup All-purpose flour
Oven Temp ~ 350°
Baking Time ~ 25 -
Pan Type ~ two 9 x 1-1/2 inch round cake pans
In a saucepan melt butter and chocolate over low heat, stirring often,
In a large mixer bowl combine eggs, sugar and vanilla. Set bowl over 1 to 2 inches of hot (not boiling) water in a large saucepan. Making sure that the bowl does not touch the sides of the pan. Heat over low heat, stirring occasionally, about 10 minutes or until lukewarm.
Remove from heat, remove bowl from saucepan. Beat with an electric mixer on high speed, about 15 minutes or until nearly tripled in volume.
Gently fold in flour, 1/3 cup at a time. Gradually fold in chocolate mixture. Spread evenly in prepared cake pans. Bake Chocolate Espresso Sponge Cake until a wooden toothpick inserted near the center comes out clean. Cool 10 minutes on wire racks. Remove from pans, cool completely.
Prepare Espresso Buttercream. Fill and frost chocolate sponge cake with Espresso Buttercream frosting. Pipe Buttercream around the edge of cake.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!