Mini Coffee Cakes
100gr Unsalted butter, melted
100gr Cake flour, sifted
1/2 tsp Vanilla essence
2 tbsp Condensed milk
1 tsp Ovalette/emulsifier
1 small pack of 2 in 1 Coffee mix (about 25gr-30gr)
1 tbsp Cocoa powder
2 tbsp Lukewarm water
Beat eggs, sugar, flour, vanilla essence, ovalette and condensed milk by using high-speed electric mixer until the mixture is pale, fluffy and double in volume.
Slowly drizzle the melted butter onto the cake batter and keep on whisking it by using slow-speed electric mixer until everything is just well combined.
Dilute the coffee mix and cocoa powder with lukewarm water. Set aside.
Divide the mixture into two equal portions. Add the coffee and cocoa powder mixture into one portion and mix well by using rubber spatula.
Pour the white and chocolate/coffee cake batters alternately into a square baking pan already lined with parchment paper.
Bake the cake at 150-160 degree Celsius in a preheated oven for about 45 minutes.
Remove the cake from the oven and let it cool in the baking pan for about 5 minutes.
Cut the cake to mini squares when it is completely cooled.