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12 Serves
89 Mins
Preheat your oven to 175°C and grease a round cake pan.
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AustrianVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
204 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
138 mg / 1,250 mgPotassium
191 mg / 4,700 mgSodium
398 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
9 g / 20 gCholesterol
47 mg / 300 mgCaffeine
15 mgNet Carbs
38 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate bowl, use a stand mixer to cream the butter and sugar until light and fluffy.
Beat the eggs into the butter mixture one at a time, then gradually incorporate the dry ingredients until just combined.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely on a wire rack before assembling with your coffee-infused cream filling and dusting with cocoa powder.
9
g43
g31
g
Malaysian
American