Chocolate Coffee Cake with Milk Sauce
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fine granulated sugar
- 2/3 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup melted butter
- 1 cup buttermilk
- 1 tablespoon instant coffee
- 1 cup hot water
Milk sauce
- 1 can sweetened condensed milk
Preparation
Position the rack in the middle of the oven and preheat the oven to 180°C.
Prepare two 9-inch cake pans by greasing them with shortening and flouring them.
In the mixer bowl, sift together the flour, baking powder, baking soda, and salt, then add the sugar, cocoa powder, eggs, butter, and buttermilk.
Attach the paddle attachment and mix on medium speed for one minute until combined.
In a measuring cup, dissolve the instant coffee in hot water and add it to the cake mixture while mixing until smooth and homogeneous.
Distribute the batter evenly between the two pans and tap lightly on the counter to level the surface.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven, place on a wire rack, cool for 2 to 3 minutes, then invert onto the rack and cool completely.
On a serving plate, place one cake layer, spread a quarter of the milk sauce, add the second layer, press lightly to adhere, spread the remaining sauce, and refrigerate for several hours.
Remove from refrigerator, sprinkle with coffee, and serve.
Milk sauce
Place the unopened can of sweetened condensed milk in a medium-sized pot with high sides.
Submerge the can in plenty of water and cook on medium heat for 1 to 1.5 hours until the milk caramelizes, adding water as needed to keep the can submerged.
Remove from heat and let cool completely before using.
