Coffee Crunch Cake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 225 g flour
• 3 teaspoons baking powder
• 4 tablespoons cocoa powder
• 4 eggs
• 1 cup icing sugar
• 1 cup oil
• 1 teaspoon vanilla essence
• 1 tablespoon instant coffee (dissolve in 4 tablespoons water)
• 300 ml whipping cream
• 3 tablespoons icing sugar (for icing)
• 1/4 cup granulated sugar (for crunch)

Recipe

• 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.