Desserts
Despacito Cake
Despacito Cake — a flavorful two-layer chocolate cake soaked with a coffee-flavored syrup so it stays moist, topped with a cream layer and chocolate sauce.
كيك ديسباسيتو ... كيك شهي جداً .. اسمه لذيذ فما بالكم بطعمه؟!
Ingredients
Start here, then move straight into the method.
- 3 eggs
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup milk
- 1/4 cup oil
- Vanilla
- 1 tablespoon baking powder
- 3 tablespoons cocoa powder
- Syrup for soaking the cake
- 1/2 cup milk
- 1 tablespoon cocoa powder
- 1 tablespoon instant coffee (Nescafé)
- Cream layer
- 2 packets whipped cream powder (Crème Chantilly) or instant whipping cream powder
- or
- 1 cup heavy whipping cream
- 3 tablespoons Nutella
- 1 can clotted cream or qismet (creme)
- Decoration
- Chocolate sauce
- For more great cake recipes see: Filled Kato Cake with Cream and Mango
Method
Follow the cooking sequence without leaving the page.
- Beat the eggs with the sugar and vanilla until the mixture becomes light in color and thick in texture.
- Add the oil, milk, flour, baking powder and cocoa and beat.
- Pour the mixture into a buttered and floured pan.
- Bake in the oven at 180°C for about half an hour — test with small wooden skewers to ensure it is cooked.
- Let it cool to room temperature.
- When fully cooled, soak it with a syrup made from milk, cocoa and instant coffee.
- Prepare the topping: whip the whipping cream according to the package instructions or whip the liquid cream until thick.
- Add clotted cream (qishta) and Nutella to the cream and stir.
- Spread the cream evenly over the cake.
- Garnish the cream with chocolate sauce and refrigerate the cake for at least two hours.
- Serve the Despacito cake once it is well chilled and set.
Recipe tags
DessertsInternationalVegetarianNut free
Notes and serving ideas
- Filled Kato Cake with Cream and Mango
