Ingredients
- 2 egg (white)
- 325 gr brown sugar
- 180 gr coffee
- 180 ml buttermilk
- 160 gr flour
- 120 ml milk
- 85 gr corn syrup
- 80 ml oil
- 65 gr cocoa powder
- 18 gr sugar
- 12 gr cornstarch
- 7 gr baking soda
- 4 gr vanilla
- 3 gr baking powder
- 1 gr cinnamon
- 1 gr salt
Edible gold glitter;-opt -or coconut In bowl, combine brown sugar, flour, cocoa, baking soda and baking powder, cinnamon and salt. In separate bowl, beat together egg and egg white; beat in buttermilk, coffee and oil. Make a well in sugar mixture; pour coffee mixture into well and whisk just till blended. Pour into greased 20 cm square cake pans. Bake in 180ºC oven for 30 to 40 min or till tester inserted into centre comes out clean and cake springs back when pressed. Let cool in pan on rack for 20 minutes. (Cake can be frozen up to 2 months) ICING: In small saucepan, combine cocoa, sugar and cornstarch. Whisk in milk until blended, then corn syrup and vanilla. Bring to boil over medium-high heat, whisking constantly, reduce heat to low and cook, whisking for 1 to 2 minutes or till thickened and glossy. Let cool for 5 minutes. Spread evenly over cake. Sprinkle with glitter if using. SERVES:12
