Ingredients:
- 1 cup De Molen [All Purpose Flour]
- 2½ cups sugar
- 1½ teaspoon baking soda
- ½ teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons cocoa powder
- 1½ tablespoon sugar
- 8 tablespoons butter
- ⅓ cup vegetable oil
- 1 teaspoon vanilla essence
- 1 cup of milk
- ½ cup of warm water
- 2 teaspoons instant coffee
- 4 eggs
Marshmallow topping/filling:
- 6 egg whites
- 1 cup of sugar
Preparation:
- Preheat the oven to 350°F/180°C
- In a bowl, mix De Molen Flour, baking powder, baking soda, salt, sugar and cocoa powder together.
- Then add the oil and butter and keep mixing until it becomes a lumpy batter.
- Mix the instant coffee and milk together in a bowl and add it to the batter.
- Add the vanilla essence.
- Add the eggs one at a time and mix until smooth.
- Pour the batter into two greased 6” baking pans and bake in the pre-heated oven for 30-40 min. (The cake is done when a toothpick comes out dry)
- Let the cakes cool completely and cut both into two equal pieces.
Marshmallow topping/filling:
- For the marshmallow topping, mix the egg whites and white sugar together until stiff peaks form.
- Take the first layer of cake and spread a layer of the marshmallow batter on top. Place the second part on top and repeat these steps.
- Then generously coat the entire cake with the remaining batter. Burn it with a sugar burner until golden brown.
- Serve immediately or keep the cake in the refrigerator until use.
