These moist coffee slices make a perfect Sunday dessert. Two kinds of sponge, a soft pudding buttercream and strong coffee come together in a dessert that is tender, creamy and well soaked.
If you like moist, creamy cakes, this recipe is for you. The preparation is more straightforward than it looks.
How do you make coffee slices?
The secret is alternating flavors and textures. You bake two thin cocoa layers and one light layer, which you soak well with coffee. Everything is joined with vanilla cream and covered in chocolate ganache.
At a Glance
- Prep time: 45 min (plus chilling)
- Baking time: 2 × 7 min + 10 min
- Servings: 12–16 slices
- Difficulty: Medium
- Calories: about 380 kcal per slice
- Trend: Sunday dessert / Coffee specialties
Ingredients
Cocoa sponge (for 2 layers)
- 6 egg whites
- 6 egg yolks
- 1/2 cup plus 1 tablespoon (110 g) granulated sugar
- 3/4 cup plus 1 tablespoon (100 g) all-purpose flour
- 3 1/2 tablespoons (20 g) Dutch-process cocoa powder
- 1 teaspoon baking powder
Light sponge (middle layer)
- 4 egg whites
- 4 egg yolks
- 6 tablespoons (75 g) granulated sugar
- 3/4 cup (90 g) all-purpose flour
- 1 teaspoon baking powder
Vanilla cream
- 1 2/3 cups (400 ml) milk
- 1/2 cup (60 g) vanilla pudding powder (cook-and-serve; or cornstarch plus 1 teaspoon vanilla extract)
- 1 cup (200 g) granulated sugar
- 1 cup plus 2 tablespoons (250 g) butter, room temperature
- 1 pinch vanilla powder or 1/2 teaspoon vanilla extract
For soaking and glazing
- 3/4 cup plus 1 tablespoon (200 ml) strong coffee, cooled
- 7 oz (200 g) dark chocolate
- 5 tablespoons (70 g) butter
- 2 tablespoons (30 ml) heavy cream (33%)
Instructions
- Cook the cream base. Bring most of the milk to a boil with the sugar and vanilla. Stir the pudding powder into the remaining milk, pour it into the boiling milk and cook into a thick pudding. Cover with plastic wrap pressed directly onto the pudding and let it cool to room temperature.
- Bake the cocoa layers. Whip the 6 egg whites with the sugar to stiff peaks, then gradually whip in the yolks. Fold in the sifted flour, cocoa and baking powder by hand. Divide the batter between two baking sheets (lined with parchment paper) and bake at 320°F (160°C) convection for about 7 minutes. Let cool.
- Bake the light layer. Whip the 4 egg whites with the sugar the same way, add the yolks, then the flour with baking powder. Spread on one baking sheet and bake at 320°F (160°C) convection for about 10 minutes.
- Finish the cream. Whip the softened butter until white and fluffy. Gradually whip in the cooled pudding, a spoonful at a time. They must be at the same temperature, or the cream will curdle.
- Assemble the cake. Spread one third of the cream on the first cocoa layer. Top with the light layer and soak it generously with the 3/4 cup plus 1 tablespoon (200 ml) of coffee. Spread with the second part of the cream.
- Close and chill. Add the second cocoa layer. Cover the top with a thin layer of the remaining cream. Refrigerate for at least an hour to firm up.
- Make the glaze. Melt the chocolate with the butter and cream in a double boiler. Pour the smooth glaze over the chilled cake. Let it set completely (ideally overnight) and cut with a hot knife.
Video Recipe
Tips
- Ingredient temperature: The butter and pudding must be at the same room temperature. If the pudding is cold and the butter soft, the cream curdles (fix it by warming it briefly over steam and whipping again).
- Coffee: Use strong espresso or good instant coffee for soaking. For an adults-only version, add a tablespoon of rum or amaretto.
Easy Variations
- For kids: Instead of coffee, soak the layer with cocoa or chocolate milk.
- Fruity note: Spread a thin layer of red currant jam under the light layer for a tart contrast.
Frequently Asked Questions (FAQ)
Can I bake one thick cocoa sponge and cut it in half? Yes, but baking two thin layers is safer. The sponge bakes more evenly and you save yourself trouble when slicing.
How long does it keep? It stays fresh and moist in the refrigerator for 3–4 days. The flavors come together after 24 hours.
Why is my sponge dry? You probably baked it too long. Thin layers at 320°F (160°C) need only a few minutes, just until they set.
This dessert is a showstopper for any celebration. It looks complicated, but the logical steps make it manageable.
The recipe is based on a popular version by Einfache Rezepte, adapted by the We Cook With Love team.
Enjoy! Try more sweet ideas from our kitchen.
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