Moist Mocha Cake

Moist Italian coffee sponge layers filled with a decadent whipped ganache.

4 large eggs
80g white granulated sugar – 2.8 oz
100g brown granulated sugar – 3.5 oz
¼ tsp sea salt
140ml strong coffee (I used espresso ristretto) – 4.7 fl oz
80ml vegetable oil (I used olive oil) – 2.7 fl oz
½ tsp instant coffee powder
1 tsp vanilla extract
200g white all-purpose flour – 7.1 oz
15g baking powder – 0.5 oz

View the full recipe at VespressoCooking →