A coffee craze in dessert form. This dalgona coffee cake has a richly-flavoured, springy, light chocolate coffee sponge, a smooth coffee cream filled and a topping made from fluffy, sweet dalgona coffee froth. It's coffee HEAVEN.
Put the sugar, eggs, oil, milk and golden syrup in a mixing bowl. Whisk together
Add the flour, cocoa, instant coffee and bicarbonate of soda. Whisk to combine until lump free.
Share the mixture between two greased and lined 20cm loose-bottomed cake tins.
Bake for 20-30 minutes until firm and springy on top.
Cool in the tin for 10 minutes, then remove from the tin to cool completely.
Make the coffee cream filling
Put the cream and coffee in a mixing bowl.
Whisk until you have soft peaks. Set aside.
Make dalgona coffee frosting
Put the coffee and sugar a bowl.
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.
Put your dalgona coffee cake together
Put the first cake upside down on a board.
Pile the coffee cream filling on top and spread the cream to the edges.
Put the second cake on top.
Pile the dalgona coffee frosting on top and spread to the edges, using your spoon to create soft peaks.
Video
Notes
If you prefer a less caffeinated cake, you can use decaf instant coffee instead. You can also leave the coffee out of the sponge and/or cream filling, if you prefer.