vietnamese iced coffee cake
INGREDIENTS
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For the Coffee Fudge:
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(makes 2/3 cup)
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3 tablespoons strong (preferably cold brew) coffee
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2 tablespoons unsweetened cocoa powder
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1 ounce dark (at least 70% cacao) chocolate, roughly chopped
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a pinch of kosher salt
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1/4 cup (2 fluid ounces) heavy cream
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2 tablespoons granulated sugar
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2 tablespoons light corn syrup
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For the Coffee Cake:
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(makes an 8-inch, two layer cake)
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2 1/2 cups (11.25 ounces) all-purpose flour
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1 tablespoon instant coffee powder
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1 1/2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon kosher salt
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1 3/4 cup (12.25 ounces) granulated sugar
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2 large eggs
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1 tablespoon pure vanilla extract
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1 cup (8 ounces) sour cream
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1/2 cup (4 fluid ounces) canola oil
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3/4 cup (6 fluid ounces) strong (preferably cold brew) coffee, at room temperature
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For the Sweetened Condensed Milk Frosting:
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(makes enough for an 8-inch, two layer cake)
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1 1/2 cups (3 sticks // 12 ounces) unsalted butter, at room temperature
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1 teaspoon pure vanilla extract
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a pinch of kosher salt
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4 1/2 cups (18 ounces) confectioner's sugar
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6 tablespoons sweetened condensed milk
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