Moist Coffee Cake ☕🍰

Ingredients:

For the Cake:

• 6 eggs

• 400 ml sugar

• 120 ml cocoa powder

• 200 ml lukewarm water

• 120 ml oil

• 500 ml cake flour

• 4 ml salt

• 20 ml baking powder

For the Syrup:

• 1½ cups water

• 1½ cups sugar

• 15 ml coffee powder

• 10 ml vanilla extract

For the Topping:

• 1 box Orley Whip (2 sachets) or 175 ml cream

• 1 tin caramel condensed milk

• 1 chocolate flake, crumbled

Instructions:

• Preheat oven to 180°C (350°F). Grease a baking pan and line with parchment paper.

• Whisk eggs and sugar until light and fluffy. Mix cocoa, water, and oil, then add to the egg mixture.

• Sift flour, salt, and baking powder. Fold into the wet ingredients until smooth.

• Pour batter into the prepared pan and bake for 30–35 minutes. Cool slightly in the pan.

• Combine syrup ingredients in a saucepan. Heat until sugar dissolves. Poke holes in the cake and pour syrup evenly over it. Refrigerate.

• Whisk cream until stiff peaks form, then fold in caramel condensed milk. Spread over the cooled cake.

• Sprinkle crumbled chocolate flake on top and chill before serving.

Notes:

Serve chilled for the best flavor. Pair with coffee or tea for a perfect treat.

Prep Time: 20 mins | Cook Time: 35 mins | Total Time: ~55 mins | Servings: 12