Moist Coffee Cake
Ingredients:
Cake:
6 eggs 讀
400 ml sugar
120 ml cocoa powder
200 ml lukewarm water
120 ml oil
500 ml cake flour
4 ml salt 蓼
20 ml baking powder
Syrup Stroop:
1 1/2 cups water
1 1/2 cups sugar
15 ml coffee powder
10 ml vanilla extract
Topping:
175 ml cream 拏
1 tin caramel condensed milk
1 chocolate flake, crumbled
Instructions:
1 Preheat oven to 180C 350F. Grease a baking pan.
2 Whisk eggs and sugar until light and fluffy.
3 Mix cocoa with water and oil, then combine with the egg mixture.
4 Sift flour, salt, and baking powder into the batter.
5 Bake for 30-35 minutes or until a toothpick comes out clean.
For the Syrup:
6 Dissolve sugar, coffee, and vanilla in water over medium heat.
7 Poke holes in the warm cake and pour syrup over it. Cool the cake in the fridge.
For the Topping:
8 Whisk cream until stiff, then fold in caramel condensed milk.
9 Spread the mixture over the cooled cake and sprinkle crumbled chocolate flake on top.
Serve chilled and enjoy!
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