Ingredients:
• Cake:
• 6 eggs
• 400 ml sugar
• 120 ml cocoa powder
• 200 ml lukewarm water
• 120 ml oil
• 500 ml cake flour
• 4 ml salt
• 20 ml baking powder
• Syrup:
• 1 1/2 cups water
• 1 1/2 cups sugar
• 15 ml coffee powder
• 10 ml vanilla extract
• Topping:
• 1 box Orley Whip (2 sachets) or 175 ml cream
• 1 tin caramel condensed milk
• 1 chocolate flake, crumbled
Instructions:
• Preheat oven to 180°C (350°F). Grease a baking pan.
• In a large bowl, whisk eggs and sugar until light and fluffy. Mix cocoa powder with lukewarm water and oil, then combine with the egg mixture. Sift in flour, salt, and baking powder, and gently fold until just combined.
• Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• While the cake is baking, prepare the syrup by dissolving sugar, coffee powder, and vanilla extract in water over medium heat.
• When the cake is still warm, poke holes all over with a fork or toothpick and pour the syrup evenly over the top. Let the cake cool completely in the fridge.
• Whisk cream until stiff peaks form, then gently fold in the caramel condensed milk. Spread this mixture over the cooled cake and sprinkle crumbled chocolate flake on top.
• Slice and serve chilled for the best flavor experience.
Notes:
This moist coffee cake is deliciously rich and best enjoyed with a cup of coffee or tea. Store any leftovers in the fridge to keep it fresh.
Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins + cooling | Yield: 12 servings
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