Magic Coffee Cake

Para versão Portuguesa clique aqui: "Bolo Mágico de Café"

If you like coffee then I'm sure you’ll love this version of the Magic Cake! Just like the others it has three distinct layers: a layer of fluffy cake, a layer of creamy custard and a layer of dense moist cake.

4 eggs, separated

150g/ ¾ cup sugar

125g/ ½ cup butter, melted

115g/ ¾ cup flour
500ml/2 cups milk, lukewarm

20g instant coffee

Preheat oven to 160ºC/325ºF. Grease an 8in x 8in/20cm x 20cm baking pan. Place  ⅓ of the milk into a saucepan and heat. Add coffee and mix until completely dissolved. Remove from heat and add remaining milk. It should be lukewarm, if not set aside to cool. Beat the egg yolks with the sugar until light and fluffy. Mix in butter. Sift flour and add to the egg mixture until fully incorporated. Slowly add milk with coffee beating until well mixed together. The batter will be very liquid. Beat egg whites until stiff. Gradually fold egg whites into the mixture. Batter should be lumpy. Pour batter into baking dish and bake for 35 minutes until lightly golden. Skewer should come out clean, if not, leave another 5 minutes. Let cool completely before turning out onto a serving plate.

The other versions of Magic Cake:

Brownie Magic Cake

Tangerine Magic Cake

Chocolate & Coffee Mousse Duo by Onda

Para versão Portuguesa clique aqui: "Duo Mousse de Café & Chocolate da Onda"

For the coffee mousse:

400ml/2 cups heavy cream

1 can/397g sweetened condensed milk

4 gelatin sheets (1.8g each)

100ml/ ½ cup cold water

3 tbsp instant coffee granules

For the chocolate mousse:

4 eggs

½ cup sugar

2 tbsp butter

125g chocolate roughly chopped

Whipped cream and chocolate powder for decorating

Prepare the coffee mousse: Whip the cream until stiff. Add the condensed milk and mix well. In a small bowl soak the gelatin sheets in cold water for about 5 minutes. Place the bowl in the microwave for a few seconds until gelatin is dissolved. Add the coffee granules and mix. Add this mixture to the condensed milk and combine thoroughly. Pour the mixture into goblets filling only half way. Lie the goblets slightly slanted in a tray. Place in the refrigerator to set for about 4 hours.

Prepare the chocolate mousse: Whisk the egg yolks together with the sugar until it’s pale in colour. In a double-boiler over medium heat place the chocolate and butter and stir until melted. Remove from heat and let cool slightly. Fold chocolate into egg mixture and combine well. Whip the egg whites until stiff peaks form. Take 3 tbsp of the egg whites and add to the chocolate mixing well and vigorously. Then fold remaining egg whites very gently. Finish filling the goblets with the chocolate mousse and return the goblets to the refrigerator for about 4 hours to set.

Before serving top the mousse with some whipped cream and sprinkle with chocolate powder.