A tasty and delicious cake for coffeeholics. Add coffee syrup for an extra kick.
INGREDIENTS:
Set A:
1 3/4 cups cake flour
2 Tbsps. baking powder
2 Tbsps. unsweetened cocoa powder
3 Tbsps. instant coffee
1 tsp. salt
Set B:
1/2 cup canola oil
1/2 cup granulated sugar
8 egg yolks
1/2 cup UHT Full Cream Milk
Set C:
8 egg whites
1 tsp. cream of tartar
1 1/2 cups granulated sugar
MOCHA BUTTERCREAM
INGREDIENTS:
Set A:
4 Tbsps. coffee powder
2 Tbsps. evaporated milk
1 can condensed milk (396 ml)
Set B:
1 cup Unsalted Butter, at room temperature
4 to 6 Tbsp. powdered sugar
1/2 tsp. salt
1 tsp. vanilla extract
COFFEE SYRUP
INGREDIENTS:
1/4 cup coffee grounds
1/4 cup granulated sugar
3/4 cup boiling water
PROCEDURE:
A. Sift the Set A ingredients into a bowl and mix everything.
B. Make a well in the center of the dry ingredients and add Set B ingredients. Mix to make a smooth batter, and set aside.
C. In a separate bowl, beat egg whites and cream of tartar until fluffy, and gradually add sugar. Continue beating until stiff peaks.
D. Fold egg foam into the batter mixture and mix until just combined. Pour into a parchment–lined cake pan. Spread evenly and bake. To check doneness, insert a toothpick to check if it comes out clean. Cool for 10 minutes, then invert onto a cooling rack to cool completely.
Mocha Buttercream:
A. Dissolve the coffee powder in the evaporated milk and condensed milk.
B. In a bowl, beat butter until it becomes fluffy. Gradually, drizzle Set B mixture and beat until stiff peaks. Set it aside in the chiller before using.
Coffee Syrup:
Place sugar and coffee grounds in a bowl, pour boiling water and stir. Let it sit for 3 minutes and strain through a coffee filter. Cool completely before using. You can add some booze for an adult treat.
Assembly:
Drizzle coffee syrup over cake and frost with mocha buttercream icing. Finish with your choice of toppings.