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Dalgona chocolate layer cake

Equipment

  • 16cm (6-inch) cake pan

Ingredients

for the cake

  • 6 eggs
  • 180 g sugar
  • 160 g flour plain or cake
  • 60 g corn starch
  • 40 g cocoa powder unsweetened
  • 40 g melted butter

for the butter cream

  • 3 tbsp instant coffee
  • 3 tbsp sugar
  • 3 tbsp boiling water
  • 200 g butter roomtemperature
  • 100 g quark

Instructions

for the cake

  • Preheat the oven to 190°C.
  • For the sponge cake, first whip the eggs and sugar with 25ml of water until foamy.
  • Mix the remaining ingredients and mix them in.
  • Then fold in the melted butter.
  • Line the bottom of the baking pan with baking paper and grease the edges. Put the dough into the form and bake for about 35 minutes until golden brown.
  • Take the sponge out of the tin and let it cool down well.

for the buttercream

  • Dissolve instant coffee and sugar in hot water and beat the mixture with a food processor for about 20 minutes until stiff.
  • Whip the butter with a whisk until foamy. Then stir in the quark.
  • Stir a tablespoonful at the time of the coffee into the butter mixture until the desired flavour intensity is achieved.
  • Divide the sponge cake into three layers and fill with the butter cream.