Coffee Lovers Delight : Espresso Cake

It was my Friend's Birthday and we had planned for a brunch party for her. While everyone was cooking something for lunch it was my turn to bake a cake for my dear friend.
After much thought, I decided to bake a coffee cake for her as coffee being my all time favorite flavor be it in Chocolate, Ice cream or Cake. My friend liked my black forest cake lately ( you can find the recipe here ) so i was thinking of baking the sponge cake in the same manner but this time with coffee flavor instead of chocolate. So I changed the recipe a little and it came out really great. It was an instant hit in the party and vanished in no time.
This is a must for serious coffee lovers and recommended for those who would like a change from chocolate. The Flavors are not too overpowering, but just very pleasing to the senses. So here is my recipe for Espresso cake.
Ingredients :

For the Sponge Cake :

• All Purpose flour : 2 cups
  
• Eggs : 4 Large
  
• Milk : 1/2 cup
  
• brewed & cooled espresso or coffee :1/4 cup
  
• Vanilla essence : 2 tsp
  
• Baking powder : 2 tsp
  
• Salt: 1/2 tsp
  
• Unsalted Butter: 1 cup (2 sticks ) room temperature
  
• Light Brown sugar: 2 cups packed
  
• Kahlua coffee liqueur : 2 tsp ( can use coffee essence )

Filling/topping :

• Heavy cream: 2 cups
• vanilla extract: 1/2 tsp
  
• Powdered sugar: 2 tbsp
  
• Kahlua coffee liqueur : 1 tsp
• coca powder: 1 tbsp for dusting
  
• Chocolate shavings
  

Method

For the Sponge:

1. Preheat the oven to 350F.
2. Line 9 inch baking dish with parchment paper, butter and flour it. I used heart shape baking pan, halved the recipe and baked it two times to make layers.
   
3. Sift together flour, baking powder and salt.
4. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then add eggs 1 at a time, beating well after each addition.
   
5. Add Vanilla, espresso coffee, milk and coffee liqueur at low speed until just combined.
6. Add flour mixture in batches at low speed until just combined.
7. Pour the mix in the baking dish ( if using two baking dish divide equally) and bake for 20-25 mins till tester comes clean. Cool completely and keep aside.
   
8. If using a single pan, Cut horizontally into 2 to 3 layers
   

filling :

1. Whip the heavy cream till it forms soft peaks. An electric beater does this job quickly. Fold in vanilla extract, powder sugar and Kahlua coffee liqueur .
2. Reserve half for topping.
3. Place the bottom most layer of the sponge on your serving platter, spread 1/2 of the whipped cream & sprinkle some grated dark chocolate over it.
4. If you have made more than 2 layers divide the filling equally.

Topping :

1. Spread the remaining whipped cream over the top and sides of the cake.
2. Dust with coca powder.
3. Sprinkle chocolate shavings at the bottom half sides of the cake.
4. Chill for a few hours, then serve!!

ENJOY !!!
PS: For border and writing purpose I used 4 oz softened, room temp cream cheese,1/8 c. softened butter,1/2 tsp vanilla,1/2 c. confectioners sugar,2 tbsp chocolate syrup.