With a layer of delicious Lotus cream on top, this chocolate coffee cake is decadent and tender. Dessert or celebrations call for this decadent delight, which melts in your lips thanks to the rich coffee and chocolate tastes.
Timing for Preparation
Half an hour for prep work
Time required for cooking: 35 minutes
Time spent: 55 minutes
Baking Mixture:
three eggs
Salt, just a pinch
150 grams of sugar and 8 grams of vanilla sugar
80 milliliters of oil and 100 milliliters of milk!
2 teaspoons of instant coffee
180 grams of flour
20 grams of bitter chocolate
15 grams of baking powder.
Putting on top:
1/2 tablespoon of sugar
One spoonful of cornstarch, filled to the brim
2 teaspoons of instant coffee
325 milliliters of cheese
Lotus cream, one spoonful
What to do Mash the Cake Mixture:
Turn the oven on high heat (350°F, 180°C).
To make froth, whisk the eggs in a big basin with a pinch of salt.
Combine 150 grams of sugar with 8 grams of vanilla sugar. Thoroughly combine.
Add 80 milliliters of oil gradually while mixing.
To make instant coffee, combine 100 milliliters of milk with 1 tablespoon. Blend everything together.
Add the 180g of flour, 20g of bitter cocoa, and 15g of baking powder, sifting them together. Add to the mixture and gently stir until combined.
Cake Baking:
After greasing and flouring a cake pan, pour in the batter.
To make sure a toothpick put in the middle comes out clean, bake for around 35 minutes in a preheated oven.
Before icing the cake, let it cool completely.
I promise that using this method will get rid of all the pests, flies, and mosquitoes as the days become warmer.
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