EXCELLENT ESPRESSO

Coffee beans on the Vietnamese Coffee Cake provide an extra shot of caffeine.

Serves 6

¼ cup (60ml) strong espresso coffee

100g butter, melted

1 tbsp cocoa powder, sifted

1⅔ cup (250g) plain flour

¾ tsp baking soda

1 tsp fine table salt

1 cup (220g) caster sugar

¼ cup (55g) firmly packed brown sugar

2 eggs

⅓ cup (80ml) buttermilk

¼ cup (60ml) strong espresso coffee, extra to brush

2 tbsp cocoa nibs

2 tbsp chocolate covered coffee beans, chopped

BUTTERCREAM

300g softened unsalted butter

½ cup (80g) icing sugar mixture

¾ cup (180ml) sweetened condensed milk

1 tsp vanilla extract

COFFEE & CONDENSED MILK GLAZE

⅓ cup (80ml) condensed milk

¼ cup (60ml) espresso coffee

Preheat oven to 160°C (140°C fan forced). Line a 20 x 30cm slice tin with non-stick baking paper. Place ½ cup (125ml) water, coffee and butter in a large bowl and whisk to combine. Add the cocoa powder. flour, baking soda, salt, and sugars and mix to combine.

Add the eggs and buttermilk and whisk until smooth. Pour into the tin and bake for 40 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

For the buttercream, place the butter and icing sugar in the bowl of an electric stand mixer with a whisk attachment and whisk for 3 minutes or until light and fluffy. On low speed, slowly add the condensed milk and vanilla; whisk until combined and smooth.

Cut the cake into three equal layers. Place the base on a cake stand. Brush with coffee and spread ½ cup of butter cream. Sandwich with cake and repeat with second and third layers.

Spread remaining butter cream over the cake and refrigerate for 30 minutes, to set. Sprinkle with cacao nibs and coffee beans.

To make the glaze, place the condensed milk and coffee in a small bowl and whisk to combine. Serve cake drizzled with glaze.