Ingredients

For the chocolate sponge cake base:

•4 eggs

•120 g sugar

•1 packet of vanilla sugar

•80 g flour

•40 g cocoa powder

•1 tsp baking powder

For the coffee cream filling:

•250 g Mascarpone

•200 ml cream

•60 g icing sugar

•2 tsp instant espresso powder or coffee powder

•2 tbsp hot water

For the vanilla cream filling:

•300 ml cream

•2 packets of cream stabilizer

•50 g icing sugar

•1 packet of vanilla sugar

•1 tsp vanilla extract or the seeds from half a vanilla bean

For the potions:

•100 ml espresso or strong coffee, cooled

•1 tbsp sugar

•Optional: 1 tbsp Amaretto or coffee liqueur (for extra flavor)

Decoration:

•Cocoa powder for dusting

•Chocolate shavings or coffee beans

preparation

Prepare the chocolate sponge cake base

Preheat oven to 180°C (350°F) using conventional oven setting (top and bottom heat). Line a springform pan (approx. 26 cm/10 in) with baking paper.

Beat eggs, sugar and vanilla sugar with a hand mixer or in a food processor for 5 minutes until the mixture is light and voluminous.

Mix flour, cocoa powder and baking powder, sift over the egg mixture and carefully fold in to maintain the airiness.

Pour the batter into the prepared pan and bake for about 25 minutes. Let the cake cool completely and then cut it into three even layers.

Prepare potions

Mix the cooled coffee with sugar (and optionally Amaretto) and soak the sponge cake bases evenly with it.

Prepare the coffee cream filling

Dissolve the espresso powder in the hot water and let it cool.

Mix the mascarpone, powdered sugar and cooled espresso until the mixture is creamy.

Whip the cream until stiff and carefully fold it into the mascarpone mixture.

Prepare the vanilla cream filling

Whip the cream with cream stabilizer, icing sugar, vanilla sugar and vanilla extract until stiff and airy.

Assembling the cake

Place the first sponge cake layer on a cake plate and spread the coffee cream on top.

Place the second layer on top and spread the vanilla cream filling evenly over it.

Place the third layer on top and spread the remaining coffee cream (or alternatively some of the vanilla cream) as a thin layer on the surface and sides of the cake.

decoration

Dust the cake with cocoa powder and decorate with chocolate shavings or coffee beans.

Cooling time

Leave the cake in the refrigerator for at least 2 hours.

Tip:

For an elegant look, you can reserve some of the vanilla cream in a piping bag and place decorative dots on top, or use the vanilla cream to make a heart on the cake.

Enjoy baking and savoring this luxurious cappuccino cake with two delicious fillings!