In this particular cake recipe, I would just add coffee since I want a mocha cake to match my Dulce de Leche frosting. The result was really good! I think we finished the cake in 24 hours. That's how yummy it is.
Basic Cake Recipe
1 c + 2 tbsp cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons sugar
1/4 cup oil
1 piece eggyolk
6 tablespoons water
4 pieces eggwhites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 tablespoon cocoa powder
1 tsp coffee powder or granulated ***
Creamy Icing
1 350 ml heavy cream
4 tbsp caster sugar
chocolate chips (for twirl topping)
Sift the first 4 ingredients together in a bowl.
Add in the cocoa and coffee
Make a well at the center; blend oil, eggyolk, and water.
Mix until smooth. Set a side.
Beat eggwhites with cream of tartar until soft peaks form. Add sugar gradually and continue beating until stiff but not dry.
Fold in eggyolk mixture into beaten eggwhites.
Bake for 20 - 25 minutes in a 175C preheated oven.
Cool a bit and turn upside down into a cooling rack.
Let it cool and turn upside down again into a cake board or plate.
Divide the cake into two (like a sandwich).
Pour in the custard cream on top of the bottom slice.
Place the half of the cake on top of the custard cream.
(You can make a custard cream by clicking this.)
Pour in the Dulce de Leche frosting.
Pipe out in twirls the creamy icing.
Top each twirl with chocolate chips.
Refrigerate before serving.
***Creamy Icing
Mix the cream and add caster sugar 1 tbsp at a time.
Continue mixing until smooth and stiff.
Put the icing in a piping bag with a star tip.
Squeeze out icing on the edge of the cake in a twirling motion.
Top with chocolate chips.
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