Dalgona Coffee Cake Recipe

Ingredients

• 150 g white caster sugar (superfine sugar)
• 2 medium free range eggs
• 150 ml vegetable oil (canola oil)
• 150 ml whole milk
• 2 tbsp golden syrup
• 175 g self-raising white flour (self rising flour)
• 2 tbsp cocoa powder (dutch processed)
• 1 tbsp instant coffee
• 1 tsp bicarbonate of soda (baking soda)
• 150 ml double cream (heavy cream)
• 1 tsp instant coffee
• 3 tbsp instant coffee
• 3 tbsp white caster sugar (superfine sugar)
• 3 tbsp hot water

Instructions

1. 1

   --- Make the coffee cake sponge ---

2. 2

   Preheat oven to 180ºC (160C fan assisted / 350F).

3. 3

   Put the sugar, eggs, oil, milk and golden syrup in a mixing bowl. Whisk together

4. 4

   Add the flour, cocoa, instant coffee and bicarbonate of soda. Whisk to combine until lump free.

5. 5

   Share the mixture between two greased and lined 20cm loose-bottomed cake tins.

6. 6

   Bake for 20-30 minutes until firm and springy on top.

7. 7

   Cool in the tin for 10 minutes, then remove from the tin to cool completely.

8. 8

   --- Make the coffee cream filling ---

9. 9

   Put the cream and coffee in a mixing bowl.

10. 10

    Whisk until you have soft peaks. Set aside.

11. 11

    --- Make dalgona coffee frosting ---

12. 12

    Put the coffee and sugar a bowl.

13. 13

    Add the hot water and whisk! At first it will seem very liquid but keep going! Continue to whisk until thick, pale and creamy. You should be able to form soft peaks.

14. 14

    --- Put your dalgona coffee cake together ---

15. 15

    Put the first cake upside down on a board.

16. 16

    Pile the coffee cream filling on top and spread the cream to the edges.

17. 17

    Put the second cake on top.

18. 18

    Pile the dalgona coffee frosting on top and spread to the edges, using your spoon to create soft peaks.