Voir commentaire pour la recette en français
Ingredients
1/2 cup of softened margarine or salted butter
1¹/₂ cup of brown sugar
3 tbsp of milk powder
1/2 cup of unsweetened cocoa powder
2 medium eggs
1/2 cup lukewarm coffee
2 cups of plain flour
1/4 tsp of baking soda
2 tsp of baking powder
1 tbsp of vanilla essence
Method
Preheat oven 180 degrees C for regular oven
Grease a 20 cm x 5cm deep cake tin
Mix 1/2 cup of softened margarine or salted butter with 1.5 cup of brown sugar, 1/2 cup of unsweetened cocoa powder, 3 tbsp of milk powder and 2 eggs. Pour 1/2 cup of lukewarm coffee.
Mix well and set aside.
In another bowl, add 2 cups of plain flour, 1/4 tsp of baking soda and 2 tsp of baking powder.
Mix well. And sift into the chocolate mixture.
Fold and mix until combined.
Add 1 tbsp of vanilla essence and mix.
Pour into your prepared baking tin.
Tap the cake tin gently.
Place in the middle rack of the oven.
Bake for 45 - 50 minutes or until inserted toothpick comes out clear.
Let cool for 10 minutes. Run a knife around the edge of the cake.
Invert the cake, remove the tin and peel off the parchment paper.
Keep in refrigerator until firm or overnight before trimming and frosting.
Whipping cream ingredients
2 cups of heavy cream
4 tbsp of powdered brown sugar or you can add 8 tbsp for sweet cream.
2 tsp of almond essence.
Method
Beat the heavy cream on high until thick and peaks.
Add 4 tbsp powdered brown sugar and 2 tsp of almond essence. Beat for 1 minute on low.
For chocolate buttercream
1 cup of powdered brown sugar
1/2 cup of softened butter
1 tsp of vanilla essence.
Method
Beat all the ingredients on high until no grainy texture and fluffy!/;
