Eggless Dalgona Coffee Cake

Ingredients

For Dalgona 

3 tbs Instant coffee powder

2 tbs boiling water

6 tbs sugar (Add more sugar if you require, as this mix is used as the filling for cake, otherwise the mix is bitter with less sugar)

For the cake

1 1/2 cup Maida/plain flour

1 cup powdered sugar

1 tsp baking powder

1/2 tsp baking soda

2 tbs cocoa powder

1 tsp instant coffee powder

1 cup melted butter, (unsalted butter)

1 tsp vinegar

1 cup water

For sugar syrup

1/4 cup water

3 tbs sugar

For Garnishing

Chocolate shavings(optional)

For Decorating

Chocolate Syrup (optional)

Method

In a bowl add sugar,maida,baking powder, baking soda, cocoa powder, instant coffee powder and combine well with a spoon or spatula.

To this add melted butter, vinegar and water and mix well, without any lumps, to make it into a batter.

Pour the batter into a greased cake tin.

Bake for 30 minutes at 180C.

Cool the cake for 2 hours.

In a sauce pan, add 1/4 cup of water and 3 tbs sugar, and bring this to boil. cool this syrup in room temp. This syrup is used to moisten the cake before coating it with dalgona mix.

In another bowl, add coffee powder, sugar and boiling water and beat with an electric beater till the mix becomes light, creamy and frothy (approx.5 minutes, on high speed). This dalgona mix is the filling for your cake.

Cut the cake into two halves, horizontally.

Moisten the cake with sugar syrup.

Spread some prepared dalgona mix on the bottom layer of the cake and place the other half of the cake on top.

Moisten the top layer also with some sugar syrup and coat the cake with left over dalgona mix.

Garnish the cake with chocolate shavings and chocolate syrup.

Chill the cake before serving.