A rich and delicious Western dessert infused with coffee and chocolate flavors. Perfect for guests and special occasions, this cake is an excellent choice for coffee lovers and dessert enthusiasts alike.
⏱️ Cooking Time
60 minutes
👥 Serves
6 people
🧾 Ingredients
Sauce:
1½ cups hot milk
1½ tablespoons instant coffee
2 tablespoons sugar
Cream:
3 cups water
9 tablespoons powdered milk
6 tablespoons sugar
4 tablespoons cornstarch
2 tablespoons flour
1 tablespoon instant coffee (heaping)
1 teaspoon vanilla
1 tablespoon butter
1 cup whipped cream powder (chantilly)
1 cup cold milk
Cake:
2 cups premium flour
3 tablespoons unsweetened cocoa powder
½ cup corn oil
½ cup warm water
1½ cups sugar
4 eggs (room temperature)
1 tablespoon baking powder
1 tablespoon instant coffee (heaping)
1 teaspoon vanilla
👩🍳 Instructions
Preheat the oven to 180°C (350°F). Grease and flour a cake pan.
In a deep bowl, beat the sugar, eggs, and vanilla until the mixture becomes light and creamy.
Add the oil and warm water, and continue mixing until well combined.
In another bowl, mix the flour, cocoa powder, instant coffee, and baking powder. Gradually add to the egg mixture, stirring continuously until smooth.
Pour the batter into the prepared pan and bake for 30–40 minutes, or until a toothpick inserted comes out clean.
Let the cake cool completely before adding the sauce and cream.
☕ Prepare the Sauce:
Dissolve the coffee and sugar in the hot milk, stirring well.
Let it cool slightly, then pour evenly over the cooled cake so it absorbs fully.
🍶 Prepare the Cream:
In a saucepan, combine water, powdered milk, sugar, cornstarch, and flour. Stir continuously over heat until it thickens.
Add instant coffee, vanilla, and butter. Keep stirring until smooth and creamy.
Remove from heat and let it cool completely.
In a blender, whip the chantilly powder with cold milk until light and fluffy.
Fold the whipped cream into the cooled cream mixture until well combined.
🎂 Final Step:
Spread the cream evenly over the cake.
Serve chilled or at room temperature.
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