Coffee makes it possible to get out of bed. Chocolate makes it worthwhile.

 

Cake is a very touchy kind of thing for me.  See, I'm not a baker (no, really, it's a major weak spot in my culinary skill set).  I can whip up stews and soups and steaks and several other dishes that start with "s" at the drop of a hat, but baking is something that requires a lot of planning and sometimes a few tears.  However, since I have a massive sweet tooth I tend to do it often.  In my world "baking" is synonymous with "sweet".

Back to the cake thing.  I always bake cakes for my kids' birthdays and I let them choose which one they want.  It's easier than making one I think they would want and having it turn out to be one they wouldn't consider if they were starving.  Karina's birthday was a few weeks ago and her choice was chocolate cake with mocha frosting.  So I used the only chocolate cake recipe that has never failed me with a French butter cream icing.  It was tasty as hell, but ugly as sin....I also lack decorating skills.

Chocolate Sponge Cake (adapted from The Best of Baking)

6 eggs, separated

4 1/2 tablespoons lukewarm water

1/2 cup sugar

1 cup all purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/8 teaspoon salt

1 tablespoon very finely ground espresso (optional)

Grease a 9-inch springform cake pan.  Preheat oven to 350 degrees.

Place the egg yolks, water and half the sugar in a medium bowl.  Beat with an electric mixer for 5 to 10 minutes or until pale and creamy.  Beat the egg whites until stiff and fold in remaining sugar.  Carefully fold egg white mixture into egg yolk mixture.  Sift the flour with the cocoa powder, baking powder, coffee and salt.  Fold into egg mixture.  Turn the batter into the prepared pan.  Smooth the surface and bake for 35-40 minutes or until a wooden pick inserted in the center comes out clean.  Cool slightly in the pan and then turn out onto a rack to cool completely.  Wrap in plastic and allow to stand overnight before cutting into layers.

French Butter Cream (adapted from The Best of Baking)

1 1/2 - 2 cups butter, slightly below room temperature

4 eggs

1 cup sugar

1 tablespoon very strong coffee

1/3 cup unsweetened cocoa powder

pinch of salt

Beat the eggs, sugar and salt in a medium bowl set over a saucepan of simmering water until very warm and thickened (I believe the temperature should be around 160 degrees).  Remove the egg mixture from the heat and continue beating until completely cooled.  Beat in the coffee and cocoa powder.  Beat in butter one tablespoon at a time until butter cream comes together smoothly.  If refrigerating butter cream, have it come to slightly below room temperature before using.