Serves: 54
Hands-on time: 20 minutes
Hands-off time: 2 hours
INGREDIENTS
4 tbsp NESCAFÉ Classic coffee granules
3 large eggs
½ cup vegetable oil
1 cup hot milk
1 box (600g) vanilla cake mix
½ tin (193g) NESTLÉ Full Cream Sweetened Condensed Milk, plus 1 tbsp for the topping
1 cup cream
Serving suggestion: NESTLÉ Cocoa Powder
METHOD
1. Preheat the oven to 160ºC on fan-assist and grease a 20x30cm baking tray with high sides.
2. In a mixing bowl, add 1 tablespoon of NESCAFÉ Classic coffee granules, eggs, oil, and hot milk and whisk for 30 seconds with an electric beater until well combined. Add the vanilla cake mix and fold until just combined and a smooth batter has formed. *Chef’s Tip: Alternatively, use your favourite vanilla cake mix and follow the pack instructions accordingly!
3. Transfer the cake batter to the prepared baking tray and bake for 30 minutes until just cooked through. *Chef’s Tip: If a skewer comes out clean, the cake is cooked!
4. To make the coffee syrup, add the remaining 3 tablespoons of NESCAFÉ Classic coffee granules, ½ tin of NESTLÉ Full Cream Sweetened Condensed Milk, and 2 cups of warm water to a jug and stir until dissolved.
5. Once baked, use a fork to prick holes in the cake. Pour the warm coffee syrup over the cake and allow it to absorb as it cools. Cover and refrigerate for 1 hour until the cake has absorbed the syrup. *Chef’s Tip: Alternatively, make the cake a day in advance and refrigerate overnight!
6. In a bowl, whip the cream and 1 tablespoon of condensed milk into stiff peaks.
7. Top the cake generously with the whipped cream and dust with NESTLÉ Cocoa Powder. Slice the cake into even squares, serve, and ENJOY!
