Chocolate Dalgona Cake

Our Dalgona Cake is a modern take on the beloved Depression Cake. made without eggs, butter, or milk, it's not only scrumptious but also ideal for those with dietary restrictions and it's economical. The rich, moist chocolate base pairs beautifully with the fluffy, robust coffee dalgona topping, offering a unique twist. A treat for coffee aficionados and dessert lovers, it's a testament to timeless recipes adapted for contemporary tastes.

Prep Time 30

Cook Time 35

Total Time 1 5

Servings Slices

Calories 390kcal

Author Fay

INGREDIENTS

Chocolate Cake

2 cups (2 cups) all-purpose flour
¼ cup (¼ cup) dutch processed cocoa powder
1 cup (1 cup) sugar
1½ teaspoon (1 ½ teaspoon) baking soda
¼ teaspoon (¼ teaspoon) salt
1 teaspoon (1 teaspoon) instant coffee granules optional
1 cup (1 cup) water warm
½ cup (½ cup) vegetable oil
2 teaspoon (2 teaspoon) vanilla extract
1 teaspoon (1 teaspoon) white vinegar

Dalgona Topping

¼ cup (¼ cup) instant coffee granules
¼ cup (¼ cup) sugar
¼ cup (¼ cup) water hot

INSTRUCTIONS

Chocolate Cake

Preheat and Prepare: Preheat your oven to 350°F (180°C). Grease an 8-inch square baking pan.
Mix Dry Ingredients: Sift together the all-purpose flour, Dutch cocoa powder, granulated sugar, baking soda, salt, and optional instant coffee granules into a large mixing bowl. Whisk them together to ensure even distribution.
Combine Wet Ingredients: To the dry mixture, add warm water, vegetable oil, vanilla extract, and white vinegar. The vinegar will react with the baking soda, helping the cake to rise without the need for eggs or baking powder.
Mix Together: Gently whisk the wet and dry ingredients together until just combined. Avoid overmixing to prevent the cake from becoming dense.
Bake the Cake: Pour the batter into the prepared pan. Bake in the preheated oven for 30-35 minutes. Check the cake at 30 minutes with a toothpick; if it comes out clean, it's done.
Cool: Remove the cake from the oven and let it cool completely in the pan on a wire rack. It's normal for the cake to slightly sink in the middle.

Dalgona Topping

Prepare Dalgona Topping: In a mixing bowl, combine instant coffee granules, sugar, and hot water. Whip with a mixer on medium to high speed until the mixture becomes light, thick, and fluffy. It should resemble a mousse consistency.
Assemble: Once the cake is completely cooled, spread the dalgona topping over it, creating a pillowy texture.
This cake should be served soon after adding the dalgona topping, as the topping will begin to deflate over time.

NOTES

Ingredient Substitutions: The cake is versatile. You can replace the water with a dairy-free milk alternative for a different flavor.

Topping Variations: If the dalgona topping is too intense, consider using a mocha buttercream or a lighter frosting. The dalgona topping is best for those who enjoy strong, bitter coffee flavors.

Serving: This cake should be served soon after adding the dalgona topping, as the topping will begin to deflate over time.

Storage: Store any leftover cake without the topping in an airtight container. The dalgona topping should be made fresh.

Decorating: Feel free to garnish with chocolate shavings or a dusting of cocoa powder for an extra touch of elegance.

NUTRITION