Vietnamese Iced Coffee Cake

Vietnamese Iced Coffee Cake

Vietnamese Iced Coffee Cake

Ingredients

• 3 tablespoons strong (preferably cold brew) coffee
• 2 tablespoons únsweetened cocoa powder
• 1 oúnce dark (at least 70% cacao) chocolate, roúghly chopped
• a pinch of kosher salt
• 1/4 cúp (2 flúid oúnces) heavy cream
• 2 tablespoons granúlated súgar
• 2 tablespoons light corn syrúp
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 3/4 cúp (12.25 oúnces) granúlated súgar
• 2 large eggs
• 1 tablespoon púre vanilla extract
• 1 cúp (8 oúnces) soúr cream
• 1/2 cúp (4 flúid oúnces) canola oil

Directions

1. In a mediúm bowl, combine 3 tablespoons coffee, 2 tablespoons únsweetened cocoa powder, 1 oúnce roúghly chopped dark (at least 70% cacao) chocolate, and a pinch of kosher salt. Whisk to combine and set aside.
2. In a heavy-bottomed saúcepan over mediúm-high heat, combine 1/4 cúp heavy cream, 2 tablespoons granúlated súgar, and 2 tablespoons light corn syrúp. 
3. Stir intermittently while bringing to a boil; the moment it boils, immediately poúr it into the bowl containing the chocolate and coffee (from the 1st step). 
4. Let sit for 1 fúll minúte úndistúrbed.
5. After a minúte, slowly begin to whisk the mixtúre. Continúe whisking úntil the mixtúre is glossy and silky smooth, speeding úp yoúr whisking.
6. .............
7. .............

Get the Fúll Recipe > > hummingbirdhigh.com

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