Hello, coffee lovers! If you’re a fan of rich, indulgent flavors, this Decadent Espresso Cake is about to become your new favorite treat. Layers of light, airy sponge cake drenched in espresso are paired with a creamy espresso-infused filling, fresh bananas, and a drizzle of homemade caramel. Finished with a dusting of cocoa, it’s a dessert that’s guaranteed to impress both in flavor and presentation.
Whether you’re looking for a show-stopping cake for a special occasion or just want to treat yourself to something extraordinary, this recipe is a must-try.
Ingredients:
Sponge Cake:
- 6 eggs
- 6 tablespoons brown sugar
- pinch of salt
- 4 tablespoons all-purpose flour
- 3 tablespoons cocoa powder
- ½ teaspoon baking powder
Cream Filling:
- 300 grams heavy cream
- 200 grams cream cheese
- 250 grams mascarpone
- 6 tablespoons powdered sugar (adjust to taste)
- approx. 200 ml espresso (cooled, adjust based on taste and consistency)
- a dash of vanilla extract
Homemade Caramel:
- 150 grams granulated sugar
- 100 grams heavy cream
- 50 grams unsalted butter
Additional Ingredients:
- 2–3 large bananas (sliced)
- Cocoa powder (for dusting)
Step-by-Step Instructions:
1. Prepare the Sponge Cake:
- Preheat your oven to 180°C and line a baking tray (18 centimeters) with parchment paper.
- In a mixing bowl, whisk the eggs and brown sugar together until pale, fluffy, and tripled in volume.
- Sift together the flour, cocoa powder, baking powder and a pinch of salt. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
- Pour the batter into the prepared tray, spread evenly, and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Let the sponge cool completely, then slice it into three even layers for assembling the cake.
2. Soak the Sponge Layers:
- Place the first sponge layer on a serving plate. Gradually pour chilled espresso over the layer until it’s evenly soaked but not overly soggy.
- Repeat for all sponge layers and let them absorb the coffee while you prepare the cream.
3. Prepare the Cream Filling:
- In a large mixing bowl, beat the heavy cream until soft peaks form.
- In another bowl, beat the cream cheese, mascarpone, powdered sugar, and vanilla extract until smooth. Slowly add the espresso into this mixture, adjusting the amount based on your taste and the desired consistency.
- Gently fold the whipped cream into the mascarpone mixture until light and fluffy.
4. Make the Caramel Sauce:
- In a saucepan over medium heat, melt the granulated sugar, stirring until it turns a golden amber color.
- Carefully add the heavy cream while stirring (it will bubble vigorously).
- Add the butter and mix until smooth. Let it cool to room temperature before using.
5. Assemble the Cake:
- Place the first espresso-soaked layer on a serving plate and spread a generous layer of cream filling.
- Add a layer of sliced bananas, drizzle with caramel sauce, and place the next layer of sponge on top.
- Repeat the process until all layers are assembled, finishing with a layer of cream on top.
6. Decorate and serve:
- Dust the top of the cake with cocoa powder and drizzle with extra caramel sauce if desired. Chill for at least 2 hours before serving to allow the flavors to meld.
Serving:
Serve this Decadent Espresso Cake chilled for the perfect balance of flavors and textures. The rich espresso-drenched sponge, creamy filling, sweet bananas, and luscious caramel create a dessert experience like no other.
Don’t forget to tag your creations on Instagram with #massylicious—I can’t wait to see your stunning cakes!