Kek Lapis Sarawak (Chocolate & Coffee Twist)
65% asli · Malaysian
A creative variation of Kek Lapis Sarawak, incorporating rich chocolate and aromatic coffee flavors into the traditional layered cake, offering a sophisticated twist on the classic.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Unsalted butter400g
- Caster sugar300g
- Eggs8 large
- Condensed milk150ml
- Vanilla extract1 tsp
- All-purpose flour250g
- Baking powder1 tsp
- Unsweetened cocoa powder3 tbsp
- Instant coffee powder1 tbsp
- Hot water2 tbsp
- Salt1/4 tsp
Langkah
- 1
Preheat oven to 170°C (340°F). Grease and line a 9-inch square baking pan.
- 2
Cream butter and sugar until light and fluffy.
- 3
Beat in eggs one at a time, then add condensed milk and vanilla.
- 4
Sift flour and baking powder. Divide the dry ingredients into two portions.
- 5
In one portion, mix in cocoa powder. In the other, dissolve coffee powder in hot water and mix into the flour.
- 6
Divide the wet batter into two bowls. Gently fold the cocoa flour mixture into one bowl and the coffee-infused flour mixture into the other.
- 7
Pour thin layers of alternating chocolate and coffee batter into the prepared pan, baking each layer for 5-7 minutes until set.
- 8
Continue layering until all batter is used.
- 9
Increase oven temperature to 190°C (375°F) and bake for an additional 15-20 minutes.
- 10
Cool completely in the pan before slicing.
