Ingredients
Scale
For Cake
- 115g Salted Butter
- 150g Dark Couverture Chocolate
- 60g Castor Sugar
- 60g Brown Sugar
- 1 Tsp Coffee Powder
- 2 nos. Eggs
- 40g Natural Cocoa Powder
- 1 Tsp Vanilla Essence
For Coffee Whipped Cream
- 1 Tsp Coffee Powder
- 10ml Water
- 100g Non-Dairy Whipping Cream
For Garnish
- 1 Tsp Natural Cocoa Powder
Instructions
For Cake:
- Take chopped chocolate and softened butter into a bowl. Melt them in the microwave in 20 or 30-second blasts. Stir it in between each blast. Mix it well once melted.
- Add both castor and brown sugar, followed by vanilla essence and coffee powder. Mix everything well.
- Next, add in eggs and mix again until a smooth mixture is achieved.
- Finally, fold in the natural cocoa powder and make a lump-free batter.
- Transfer it to prepared 6-inch tin and bake it at 180°C (OTG mode: Lower Rod Only) for 20-25 minutes.
For Coffee Whipped Cream
- Mix coffee and water in a bowl. Make sure to dissolve the coffee completely.
- Add it to the whipping cream and whip them together until soft peaks. Use an electric hand beater with medium speed.
Assembly:
- De-mould the cake once cooled completely.
- Spread the coffee whipped cream using a palette knife.
- Garnish the top by dusting some cocoa powder.
- Prep Time: 15 minutes
- Assembly Time: 5 to 10 minutes
- Cook Time: 20 to 25 minutes