Vietnamese Coffee Cake
This ultramoist cake gets richness from pairing warm, subtly sweet Chinese five-spice with cocoa powder. For an accompaniment, we took inspiration from Vietnamese coffee and created a rich, sticky sauce with sweetened condensed milk and instant espresso powder. The final flourish is a mascarpone-enriched whipped cream and a dusting of cocoa powder.
For the cake:
grams (1⅓ cups) cake flour, plus more for pan
01For the cake, heat the oven to 350°F with a rack in the middle position. Trace the bottom of a 9-by-13-inch baking pan on kitchen parchment, then cut inside the line to create a piece to fit inside the pan. Brush the bottom of the pan with oil, set the parchment over it, then brush the top of the parchment and the sides of the pan with oil. Dust lightly with flour.
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