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Wok eggs, fried rice and hot Dry Noodles.
Rich, bittersweet Vietnamese coffee is perfect for drizzling over chocolate cake
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.
12
Servings
Tip
Don’t substitute instant coffee for the instant espresso powder. Its flavor is less intense and less balanced. It also won’t dissolve as well.
50 minutes
Plus cooling
For the cake:
-
160
grams (1⅓ cups) cake flour, plus more for pan
Directions
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