1. Sift the flour,baking powder and cocoa powder three times. 2. Beat eggs; add icing sugar; beat until fluffy. 3. Add oil gradually and beat. 4. Add vanilla essence and 2 tablespoons of the coffee liquid and beat. 5. Add flour mixture in three additions. 6. Fold with a spatula until smooth. 7. Transfer to greased 9x9 square tin. 8. Bake in preheated oven for 45 minutes at 240 degrees Celsius for 10 minutes. 9. Reduce temprature to 200 degrees Celsius (depends on your oven). 10. Don't forget to turn halfway to bake evenly. 11. Insert wooden toothpick to test whether cooked or not. 12. If cooked cool and remove from tin. 13. Cool completely. 14. Whip the cream untill thick; add sugar and beat for few minutes. 15. Add remaining 2 tablespoons coffee liquid and beat to mix. 16. Cut cake into 2 layers, apply sugar syrup on both layers then spread cream on bottom layer. 17. Cover it with top layer and apply cream on whole cake. 18. If you wish to make a design on cake then place cream in piping bag and make design on cream layer. 19. Sprinkle crush crunch on cake to make complete (see Note). 20. Refrigrate several hours before serving. 21. Enjoy! 22. Note:cook sugar in nonstick pan on low heat until melted. 23. Transfer in greased heatproof dish; let it cool then crush coarsely. ---------------------------------------------------------------------------
Nutrition
Ingredients
