Mocha Sponge Cake Layers
Ingredients:
• 
4 eggs
• 
150g granulated sugar
• 
120g all-purpose flour
• 
30g cocoa powder
• 
1 tsp instant espresso powder
• 
1 tsp hot water (to dissolve coffee)
• 
1 tsp baking powder
• 
Pinch of salt
Instructions:
1 Preheat oven to 175°C / 350°F 
. Line a 20–22 cm round cake tin with parchment paper.
2 Whisk eggs and sugar until light and fluffy (6–8 min) 
.
3 Dissolve espresso powder in hot water, let cool, and add it to the egg mixture.
4 Sift in flour, cocoa, baking powder, and salt. Gently fold with a spatula 
.
5 Pour into tin and bake for 25–30 minutes 
. Let it cool, then slice into 2–3 layers. Coffee Cream Filling
Ingredients:
• 
400 ml cold heavy cream
• 
250g mascarpone (or cream cheese)
• 
100g powdered sugar
• 1 tsp espresso powder
• 1 tsp hot water
Instructions:
1 Dissolve espresso powder in water and cool it.
2 Whip the cream until soft peaks form 
(don’t overwhip).
3 In another bowl, mix mascarpone, sugar, and coffee.
4 Gently fold whipped cream into the mascarpone mixture. Blackberry Layer / Sauce
Ingredients:
• 
250g fresh or frozen blackberries
• 
2 tbsp sugar
• 
1 tbsp lemon juice
• 
1 tsp cornstarch (optional, for thickness)
Instructions:
1 Cook blackberries, sugar, and lemon juice in a small pot for 5–10 min.
2 For a thicker sauce, mix cornstarch with a little water and add in.
3 Let it cool completely 
. Assembly 
1 Lightly soak sponge layers with brewed coffee or espresso .
2 Place first layer → spread coffee cream → drizzle with blackberry sauce .
3 Repeat with second and third layers.
4 Finish with coffee cream on top and decorate with fresh blackberries, chocolate shavings, or coffee beans 
. Chill & Serve 
• Chill in the fridge for at least 4 hours or overnight for best texture.
• Slice and serve cold. Enjoy your elegant and flavorful dessert! 
