Mocha Sponge Cake

Mocha Sponge Cake

Kimberly D 0

"This is a wonderful light sponge cake, flavored with coffee and a hint of chocolate. This may also be made in an 8 cup decorative pan."

Ingredients 1 h 15 m {{adjustedServings}} servings 136 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly.
  2. In a large glass or metal bowl, whip egg whites to soft peaks. Gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry.
  3. In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then sift in the flour, baking powder and salt. Gently stir until incorporated. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. A few streaks are okay. Divide the batter between the two prepared pans, and spread evenly.
  4. Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.
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Reviews 13

  1. 14 Ratings


The recipe "caught my eye" due to poor reviews. Read recipe/reviews. Was sure it wasn't recipe at fault but the reviewers as most probaby don't know what a SPONGE/FOAM cake is, nor do they understand the concept of mixing procedure, texture & very light flavor of THESE cakes. It IS NOT a American heavy textured/flavored cake. I'm a profess. pastry chef/instructor. I make these cakes everyday/know the texture & very light flavor of these cakes are what makes them special. Sponge-type (also known as foam) cakes, depend on beaten eggs for their light, airy texture, the mixing & folding procedule is VERY important as the batter can deflate before it even goes into the oven. Because it has no butter/oil it is lighter in texture, the flavors are very slight. They DO NOT require a frosting, only a little Whip Cr. & fruit. Think of it as Angel Food Cake. I wk in an Asian bakery, this is like our cakes only sweeter. Made this w/extra TBL of expresso & cocoa. Baked in 8" Springform pan-3" hi. Rose 2 3/4", deflated (which is what they do) to 2 1/2". Removed deflated sugary crusted top, split cake. Lined pan ring with acetate strip, put 1/2 cake in bottom of ring. Cut strawberries in 1/2, place along edge of cake, filled center w/ & sliced strawb. Added 2nd 1/2 of cake, piped whip cr. on top,added fresh strawberries. Removed pan ring to display cake. It was beautiful & declicious. THANKS for sharing recipe. Important & recom. all read about Sponge/Foam cakes to understand them.


It was light and fluffy, but it was very disappointing and lacked flavor. I replaced the coffee flavored liqueur with more chocolate, and it sure didn’t make a difference. It was very bland, and nobody liked it. My brother wouldn’t even touch it after a bite, and that says something.


I saw all the bad reviews and I tried it out of curiosity. It's an excellent recipe if you make a few changes. It was delicious, light, airy and soft. I increased the cocoa powder to a heaping tablespoon, Instead of chocolate flavored liqueur I used one tablespoon of good quality vanilla. Instead of espresso I used 1 tbsp of Nescafe crystals and 1 tablespoon of Kahlua. There was enough to fill both pans. I think the main reason people don't like it is because they don't know how to separate eggs or to beat whites to stiff peaks. I used superfine sugar and eggs at room temperature. Overall it's very satisfactory and only needs to be baked for 15 minutes at most! I used a chocolate ganache on top and a vanilla whipped cream to sandwich the two cakes together. Everyone loved it.