Moist Coffee Cake
Ingredients:
For the Cake:
6 large 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
For the Syrup Stroop:
1 1/2 cups water
1 1/2 cups sugar
15 ml instant coffee powder
10 ml vanilla extract
For the Topping:
1 box Orley Whip or 175 ml heavy cream
1 tin caramel condensed milk
1 chocolate flake, crumbled
Instructions:
Prepare the Cake Batter:
Preheat your oven to 180C 350F. Grease a baking pan.
In a mixing bowl, whisk eggs and sugar together until light and fluffy.
In a separate bowl, mix the cocoa powder with lukewarm water and oil, then combine with the egg mixture.
Sift the cake flour, salt, and baking powder into the batter and mix until smooth.
Bake the Cake:
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Syrup:
In a saucepan over medium heat, dissolve the sugar, coffee powder, and vanilla extract in water.
Soak the Cake:
Once the cake is out of the oven and still warm, poke holes all over it using a skewer or fork. Pour the warm coffee syrup evenly over the cake, allowing it to soak in. Cool the cake in the refrigerator.
Add the Topping:
In a mixing bowl, whisk the cream until stiff peaks form, then fold in the caramel condensed milk.
Spread this mixture over the cooled cake and sprinkle the crumbled chocolate flake on top.
Notes:
Serve chilled for the best flavor experience. This cake pairs perfectly with a hot cup of coffee or tea.
Nutritional Information:
Prep Time: 20 minutes Bake Time: 35 minutes Total Time: 55 minutes cooling
Yield: 12 servings
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