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Bake the cake in two 8-inch cake pans and allow them to cool. Then, whip the Dalgona coffee and mix into mascarpone whipped cream. Fill and frost your chocolate cakes and you’re done!
This Dalgona Coffee Cake is best stored in an airtight container in the refrigerator and enjoyed within 4-5 days. We put a lot of work into our recipes, we would love to know if you tried this recipe and how it turned out for you! If you have any questions about this recipe, I would be happy to answer them in the comments down below!
Dalgona coffee is easy to make. It’s equal parts instant coffee granules, granulated sugar and boiling water. Whip for a few minutes until silky, glossy peaks of whipped coffee form.
Check out my Dalgona candy as well. Line a baking pan with parchment paper and set aside. Mix flour, cocoa powder, baking soda, salt and sugar in a bowl. Add in oil, water, vanilla and fold gently. Spoon this into parchment lined pan and bake for 30 to 35 mins. Remove and cool completely. Unmould and slice into half.
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