Tender cake, moist with coffee and topped with a creamy counterpart is the best way to end a meal. These cakes need to be prepared ahead of time and chilled, so it’s the perfect recipe to put together early in the day so your post-dinner prep is minimal.
INGREDIENTS
11/3 cups unbleached all-purpose flour
3/4 cup evaporated cane sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup non-dairy milk of choice
1/3 cup mild vegetable oil
1/2 teaspoon mild vinegar
1 teaspoon vanilla extract
1 recipe Creamy Custard (page 37)
1/4 cup strong brewed coffee
2 tablespoons unsweetened baking cocoa powder, sifted
Makes 6 cakes
DIRECTIONS
Preheat the oven to 350°F. Lightly grease six 4-ounce canning jars. Place the jars on a rimmed baking sheet.
In a bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together the milk, oil, vinegar, and vanilla. Add the dry ingredients to the wet in two batches, mixing until just combined. Fill each jar halfway with batter.
Bake for 16 to 20 minutes, until a toothpick inserted into a cake comes out clean. If there are moist crumbs, that is fine. Let the cakes cool on a wire rack most of the way.
While the cakes are baking, prepare the Creamy Custard and let it cool. Prepare the coffee and set aside.
Pour 2 teaspoons of the coffee over each cake, distributing as evenly as possible. Whisk up the Creamy Custard to blend any lumps. Divide the cream over the top of each cake, smoothing the tops. Cover and refrigerate for at least 2 hours before serving.
Right before serving, dust each jar with 1 teaspoon of cocoa powder on top.