Coffee Crunch Cake

DIRECTIONS

• Sift the flour,baking powder and cocoa powder three times.
• Beat eggs; add icing sugar; beat until fluffy.
• Add oil gradually and beat.
• Add vanilla essence and 2 tablespoons of the coffee liquid and beat.
• Add flour mixture in three additions.
• Fold with a spatula until smooth.
• Transfer to greased 9x9 square tin.
• Bake in preheated oven for 45 minutes at 240 degrees Celsius for 10 minutes.
• Reduce temprature to 200 degrees Celsius (depends on your oven).
• Don't forget to turn halfway to bake evenly.
• Insert wooden toothpick to test whether cooked or not.
• If cooked cool and remove from tin.
• Cool completely.
• Whip the cream untill thick; add sugar and beat for few minutes.
• Add remaining 2 tablespoons coffee liquid and beat to mix.
• Cut cake into 2 layers, apply sugar syrup on both layers then spread cream on bottom layer.
• Cover it with top layer and apply cream on whole cake.
• If you wish to make a design on cake then place cream in piping bag and make design on cream layer.
• Sprinkle crush crunch on cake to make complete (see Note).
• Refrigrate several hours before serving.
• Enjoy!
• Note:cook sugar in nonstick pan on low heat until melted.
• Transfer in greased heatproof dish; let it cool then crush coarsely.