Coffee Cake with Milk
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups fine granulated sugar
- 1.5 cups unsweetened cocoa powder
- 2 large eggs
- 0.5 cup melted butter
- 1 cup buttermilk
- 1 tablespoon instant coffee
- 1 cup hot water
Milk sauce
- 1 can sweetened condensed milk
Preparation
Adjust the rack to the middle of the oven and preheat to 180°C.
Prepare two 9-inch cake pans by greasing with shortening and flouring them.
In a mixer bowl, sift together flour, baking powder, baking soda, and salt. Add sugar, cocoa powder, eggs, butter, and buttermilk. Attach the whisk attachment and mix on medium speed for one minute until combined.
Dissolve instant coffee in hot water in a measuring cup and add to the batter while mixing until smooth.
Divide the batter evenly between the pans and tap lightly to level the surface.
Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
Remove from oven, place on a wire rack, cool for 2 to 3 minutes, then invert onto 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, spread the remaining sauce, and chill for several hours.
Remove from fridge, sprinkle with coffee, and serve.
For the milk sauce, place the unopened can of sweetened condensed milk in a medium saucepan with high sides, cover with plenty of water, and cook on medium heat for 1 to 1.5 hours, keeping the can submerged, until caramelized. Remove from heat and cool completely before using.
