Creamy Coffee Cake
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
10
ingredients
-
Cake
- 236.59 ml self-rising flour
- 2.46 ml baking powder
- 59.16 ml unsweetened cocoa powder
- 103.53 ml sugar
- 2 eggs
- 29.58 ml light corn syrup
- 157.80 ml sunflower oil or 157.80 ml other oil
- 157.80 ml milk
-
Filling
- 4.92 ml instant coffee
- 14.79 ml boiling water
- 295.73 ml heavy cream
- 29.58 ml powdered sugar
-
To Decorate
- 49.61 g grated chocolate
- chocolate, caraques
directions
- Preheat oven to 350F.
- Lightly grease three 7-inch cake pans Sift the flour, baking powder, and the unsweetened cocoa powder into a large mixing bowl.
- Stir in the sugar.
- Make a well in the center and stir in the eggs, syrup, oil, and milk.
- Beat with a spoon, gradually mixing in the dry ingriedents to make a smooth baker.
- Divide the mixture between the prepared pans Bake for 35-45 minutes, or until the cakes are springy to the touch.
- Let stand in the pans for 5 minutes before turning them out onto wire racks to cool Dissolve the coffee in the boiling water and place in a bowl with the cream and the powdered sugar, Whip until the cream is just holding it's shape.
- Use half of the cream mixture to layer between the cakes and the other half to spread on top and around the cakes.
- Lightly press the grated chocolate into the sides of the cake.
- Top by lining the chocolate caraques on top.
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RECIPE SUBMITTED BY
MizEmerilLagasse
Stafford, 0