• Prep Time 30 minutes
  • Cook Time 40 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Chocolate Cake:
  • ¾ cup all purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Cocoa mixture (6 tbsp unsweetened cocoa powder + 6 tbsp cups hot water)
  • 90g melted Anchor Unsalted Butter
  • ¾ cups tbsp buttermilk
  • 2 egg yolk
  • 4 egg white
  • Dalgona Frosting:
  • For coffee mixture:
  • 2 tbsp instant coffee powder
  • 2 tbsp sugar
  • 2 tbsp hot water
  • For cream cheese:
  • 200g Anchor cream cheese, room temperature
  • ¼ cup sugar
  • ¼ cup icing sugar
  • 1 tsp vanilla extract


    To make Chocolate Cake:
  1. Preheat the oven to 180°C. Line two 7 inch round cake pan with baking paper.
  2. Combine cocoa powder and hot water to make the cocoa mixture. Set aside.
  3. In a bowl (A), combine flour, baking powder and baking soda.
  4. In another bowl (B), add melted butter, buttermilk and egg yolk. Whisk to combine evenly. Add cocoa mixture and mix well. Sift in the dry ingredients from bowl (A).
  5. In another bowl (C), whip egg whites with sugar to soft peak (French Meringue).
  6. Fold in the meringue into bowl (B).
  7. Pour the batter into two pan. Bake in the oven for 40 minutes and set aside to cool.
  8. To make Frosting:
  9. Thaw Anchor Cream Cheese for at least 30min at room temperature.
  10. In a bowl, add instant coffee, sugar and hot water.
  11. Whip the mixture until light and frothy (for about 10 minutes).
  12. In another bowl, whip the softened cream cheese and sugar until smooth. Add in the coffee mixture and continue whipping till combined.
  13. Add in icing sugar and vanilla extract. Mix til well combined.
  14. To Assemble:
  15. Trim the top of the cake to create a flat surface. Spread the frosting evenly on the cake.
  16. Add your favorite topping such as tapioca balls (boba), caramel drizzle etc. Refrigerate and serve.

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