Imagine a dessert that combines the rich, decadent world of chocolate cake with the viral sensation of Dalgona coffee - a treat that's not just a cake, but an experience that will make your taste buds dance and your Instagram followers drool! This Korean-inspired chocolate cake is more than just a recipe; it's a culinary adventure that transforms the trendy Dalgona coffee into a luxurious cake topping that will revolutionize your dessert game. Whether you're a coffee addict, a chocolate enthusiast, or simply someone who loves show-stopping desserts, this recipe is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Korean
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup strong brewed coffee
- 1/4 cup instant coffee for topping
- 1/4 cup sugar for topping
- 1/4 cup hot water for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, ensuring sides are fully covered.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. This ensures a smooth, lump-free batter and helps distribute ingredients evenly.
- In a separate bowl, whisk together sugar, vegetable oil, and eggs until the mixture becomes light and creamy, about 2-3 minutes.
- Gradually add the dry ingredients to the wet mixture, alternating with the strong brewed coffee. Mix gently until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 25-30 minutes. To check doneness, insert a toothpick into the center - it should come out clean with a few moist crumbs.
- While the cake is cooling, prepare the Dalgona coffee topping. In a medium bowl, combine instant coffee, sugar, and hot water.
- Using an electric mixer, whip the coffee mixture on high speed for 3-5 minutes until it becomes thick, fluffy, and forms stiff peaks - similar to whipped cream.
- Once the cake has completely cooled, spread the whipped Dalgona coffee mixture evenly over the top of the cake.
- Optional: Dust with additional cocoa powder or sprinkle with coffee grounds for extra decoration and flavor.
- Refrigerate for 30 minutes to set the topping before serving. Slice and enjoy chilled.
Tips
- Coffee Matters: Use high-quality instant coffee for the Dalgona topping to ensure maximum flavor and the perfect fluffy texture.
- Whipping Technique: When creating the Dalgona topping, be patient and consistent. Use an electric mixer and whip at high speed, making sure to scrape down the sides of the bowl for even consistency.
- Temperature is Key: Ensure all ingredients are at room temperature before mixing to achieve a smoother batter and more even baking.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Cooling is Crucial: Allow the cake to cool completely before adding the Dalgona topping to prevent melting and ensure the perfect presentation.
- Storage Tip: This cake is best served chilled and can be stored in the refrigerator for up to 3 days, making it a perfect make-ahead dessert.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 40mg
