How to cook
Put the room temperature softened butter in a bowl.
Add the brown sugar and beat with a mixer on high speed, until a smooth cream is obtained.
Add one egg, while still beating. When it is well absorbed by the cream, add the other.
Pour a cup of cold nescafe.
Sift the flour with the baking powder. Add the chocolate chips. Keep the chocolate drops in the freezer, until you're about to use them.
Knead and add it to the butter-egg cream in portions. Homogenize well. Grease and flour a cake tin. Pour the prepared cake mixture. Level it out.
Bake the coffee and chocolate sponge cake at 360°F (180°C) in a preheated fan oven for about 30 minutes.
Check it with a wooden skewer, in order to see if it is fully baked.
Wait 5 minutes before removing the sponge cake from the cake tin.
Sprinkle the finished coffee and chocolate sponge cake with powdered sugar!