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Divine Vietnamese Coffee Cake Recipe

Posted on April 12, 2021

If you are a fan of trying out new things, especially when it comes to food and desserts, then this caffeinated recipe is just for you. A strong cake packed with flavours. A delight for the lovers of all things coffee!

Serves: 8 to 10 coffee lovers Prep time: 10 mins Cook time: 45 mins

Ingredients:

For the Cake
  • 210 grams (1 1/2 cups) plain flour
  • 105 grams (3/4 cup) whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3 Tbsp. instant coffee, ground into a fine powder
  • 1/2 tsp. ground cardamom (a little less, if you're not used to the flavour)
  • 1/2 tsp. salt
  • 90 grams (1/2 cup) granulated sugar
  • 210 grams (1 cup) brown sugar
  • 113 grams (1/2 cup) butter, unsalted and room temperature
  • 285 grams (1 1/4 cups) plain yogurt, full fat
  • 1/2 tsp. vanilla extract
  • 2 eggs

For the brigadeiro (icing)
  • 395 grams sweetened condensed milk
  • 3 tsp. strongly brewed coffee
  • 1 Tbsp. butter, unsalted
  • 60 grams (1/4 cup) heavy cream (optional)

Directions:

  1. Preheat your oven to 180° C. Grease and line the bottom of a 24.5-cm round cake tin. Set aside.
  2. Into the bowl of a standing mixer (or in a large bowl, if mixing by hand), mix butter and both sugars for about 3 to 5 minutes, or until very light and fluffy. Add in the eggs one at a time, mixing very well between each addition. Meanwhile, mix in the ground instant coffee with the yogurt, until it's somewhat dissolved. In another bowl, whisk both flours, baking powder, baking soda, salt, and ground cardamom. Set both aside.
  3. Add half of your dry ingredients into the butter, on low speed, and mix. Then add half the yogurt, mix, then the remaining flour and yogurt, and mix until combined. This process assures that your batter won't curdle. Pour it into the prepared tin and bake it for around 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  4. While your cake cools, make your brigadeiro. In a saucepan, combine the condensed milk, the coffee, and 1 tablespoon of butter. On medium-low heat, keep mixing it with a wooden spoon until it thickens and kind of peels off from the bottom, then turn off the heat. You could leave it like that, but I add a bit of heavy cream to make it more loose—but that's up to you, really. Pour the brigadeiro on top of the cake and it's ready to serve.
  5. Enjoy!

If you are in need of some strong coffee, look no further!

You can find the original recipe here.