Coffee Chocolate Layer Cake with Walnut Topping
Indonesian coffee-chocolate cake combining whipped eggs and sugar with flour, powdered milk, and instant coffee. Baked at 180°C until golden, finished with melted chocolate compound and customizable toppings of walnuts, fresh fruit, and mint leaves.
Ingredients
- 6 eggs, whole
- ¾ cups superfine sugar
- 1 tsp baking powder
- 1 ½ cups wheat flour, sifted
- ⅛ cups powdered milkmilk powder or evaporated milk powder1:1pantry swap
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- 1 ¼ tbsp cornstarch
- 11 tbsp butter, softened
- 1 tsp food flavoring
- 2 sachet instant coffee
- pearl sugar(optional)
- fresh fruit(optional)
- walnuts(optional)
- mint leaves(optional)
- chocolate compound, melted(optional)dark or milk chocolate, melted1:1flavor preferenceadds dairy
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Instructions
- 1
Preheat oven for 15 minutes
- 2
Whip eggs, sugar, and baking powder until expanded and thick with ribbon trails
- 3
Sift flour and powdered milk together
- 4
Fold in butter with spatula
- 5
Add instant coffee and pearl sugar, fold with spatula
- 6
Pour into prepared pan
- 7
Bake at 350°F for approximately 50 minutes until cooked through
- 8
Cool and drizzle with melted chocolate compound
- 9
Top with walnuts, fruit, and mint as desired
- 10
Serve
Tips
Adjust final baking time based on your oven characteristics
Ensure eggs reach full ribbon stage for light, airy crumb
Good to Know
Covered at room temperature up to 2 days, or refrigerated up to 4 days
Cake can be baked one day ahead; decorate with chocolate and toppings fresh before serving
Slice into portions, serve at room temperature or slightly chilled
Common Mistakes
Do not skip the 15-minute oven preheat to avoid uneven baking
Do not overbeat batter after folding in flour to avoid dense crumb
Do not underbake to avoid gummy interior; verify doneness with toothpick
Substitutions
Dairy-Free Swaps
General Alternatives
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