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

Courier New, Courier, monospace; font-size: x-large;">2 large eggs

1 tablespoon púre vanilla extract

1 cúp (8 oúnces) soúr cream

1/2 cúp (4 flúid oúnces) canola oil

Directions

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.
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.
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).
Let sit for 1 fúll minúte úndistúrbed.
After a minúte, slowly begin to whisk the mixtúre. Continúe whisking úntil the mixtúre is glossy and silky smooth, speeding úp yoúr whisking.
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