She’s a real coffee lover, but perfectly complements a cup of tea as well. This rich, moist cake comes a long way in our family, and I hope it will stay in yours too.
INGREDIENTS
CAKE 4 large eggs 1 cup sugar ¼ cup milk 2 tsp vanilla essence 3 tbsp coffee powder, dissolved in a bit of boiling water 2 tbsp butter, melted 1 ½ cups cake four 2 tsp baking powder ½ tsp salt SYRUP 1 ½ cup water ¾ cup sugar ¼ cup coffee powder ¼ cup brandy 1 tsp vanilla essence MOUSSE 1 packet caramel instant pudding 1 cup milk 1 tin caramel treat 1 cup cream Pinch of salt
METHOD
CAKE 1. Prepare a springform cake tin (21-23cm) with non-stick spray (Tip 1). 2. Preheat the oven to 180ºC and place the oven rack in the middle. 3. In a large mixing bowl, using an electric mixer, cream together the eggs and sugar until light and fluffy. 4. Add all the wet ingredients and mix well. 5. Sift the dry ingredients over the wet ingredients and mix until just combined. 6. Pour the cake mixture into the prepared cake tin and bake for 30-35 minutes. 7. Using a fork, poke small holes into the cake for the syrup to properly soak into the cake. SYRUP 1. Place all the ingredients in a medium sized pot. 2. Stir the mixture over medium-low heat until the sugar has dissolved. 3. Turn the heat up and allow the mixture to boil until it reduces to a syrup-like consistency (5-7 minutes). 4. Pour the hot syrup over the cake and allow to cool down in the cake tin (Tip 2). MOUSSE 1. In a medium bowl, using an electric mixer, whisk the instant pudding and milk until thick and creamy (2-3 minutes). 2. Add the tin of caramel treat and whisk until smooth. 3. In a separate bowl, whisk the cream until medium peaks form (Tip 3). 4. Fold the cream into the caramel mixture just until combined. 5. Spread the mousse over the cooled cake and top with flake/chopped chocolate. 6. Cover the cake with plastic wrap and allow to set in the fridge for a few hours before serving.
TIPS 1. The cake bakes very well in a regular glass dish as well, any shape will work, just compare the size with a cake tin. 2. Only remove the cake from the cake tin once the mousse on top has set. 3. Be very careful to not overwhip the cream. When you doubt the consistency, rather stop whisking sooner than later.