Coffee Crunch Cake

READY IN: 1hr 15mins
YIELD: 1 cake




  • 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.