INDULGENT Vietnamese Ice Coffee Cake - The Scran Line

Preheat a fan-forced oven to 140°C / 275°F or a conventional oven to 160°C / 320°F. Spray two 20 cm (8 inch) cake tins with oil spray and line the bottoms with baking paper. Set aside.

Add the flour, baking powder and salt to a large mixing bowl. Mix to combine. Set aside.

Add the butter, brown sugar and vanilla bean paste to a large mixing bowl and beat using a stand mixer or hand mixer until pale and creamy, about 3 minutes.

Add the eggs one at a time, mixing each time and scraping down the bowl before each addition. Once fully mixed in, add the sour cream and coffee shot, half the dry ingredients and wet ingredients. Mix on low speed until well combined. Then add the remaining dry and wet and mix until well combined.

Split the mixture between 2 cake tins. Bake for 45 minutes. Once baked, allow to cool for 5 minutes, before transferring to a cooling rack to cool completely. Wrap in plastic wrap once they reach room temperature and then chill in the fridge overnight.

Trim the tops off the cakes using a cake leveler or a serrated knife.

Add the chocolate, cream and instant coffee powder to a large heat proof bowl and microwave for 20 seconds at a time, stirring each time until smooth. Set aside to set completely at room temperature.

Fill a large pot one-quarter of the way with water. Let it come to a gentle boil over a medium–high heat. Place a large heatproof bowl on top of the pot of boiling water, making sure the bottom of the bowl doesn’t touch the water.

Add the egg whites and sugar to the bowl. Gently whisk your egg white and sugar mixture for about 3–4 minutes, or until the sugar is completely dissolved and you reach 72°C / 160°F.

Take off the heat and add the salt and vanilla extract. Use an electric hand mixer or stand mixer fitted with a whisk attachment to whip for 4–5 minutes until thick and glossy.

Gradually add the softened butter, 1 tablespoon at a time, while the mixer is on high speed. It will take a couple of minutes for the butter and meringue to come together.

Once you have added all the butter, add the vanilla extract and sweetened condensed milk and mix first on low speed to combine, then on high speed for 5 minutes until fluffy.

Split the frosting into three bowls. Add a coffee shot to one bowl and mix until well combined. Add the chocolate sauce to another bowl and repeat. Leave the third bowl as white frosting.

Add a little bit of chocolate ganache to a serving plate or cake board and spread using a spatula. Add the first layer of cake and gently press down to stick to the plate or board.

Add 1/2 of the ganache on top of the first layer and spread around using a spatula. Add the next layer of cake and then cover the cake in the remaining ganache. Spread around as evenly as you can. Place in the fridge to chill for 20 minutes.

Use 3/4 of the vanilla frosting to cover the cake. Spread around as smoothly as you can.

Spread the coffee frosting on the top and bottom sides of the cake, then go over that with the chocolate frosting. Finish by spreading swirls of chocolate sauce on top.

Fit the end of a piping bag with a 6B piping top and add the remaining 1/4 white frosting. Pipe swirls on top of the cake. Sprinkle with coffee beans.

Spice Level:

Allergens