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1
Sift the flour,baking powder and cocoa powder three times.
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2
Beat eggs; add icing sugar; beat until fluffy.
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3
Add oil gradually and beat.
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4
Add vanilla essence and 2 tablespoons of the coffee liquid and beat.
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5
Add flour mixture in three additions.
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6
Fold with a spatula until smooth.
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7
Transfer to greased 9x9 square tin.
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8
Bake in preheated oven for 45 minutes at 240 degrees Celsius for 10 minutes.
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9
Reduce temprature to 200 degrees Celsius (depends on your oven).
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10
Don't forget to turn halfway to bake evenly.
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11
Insert wooden toothpick to test whether cooked or not.
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12
If cooked cool and remove from tin.
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13
Cool completely.
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14
Whip the cream untill thick; add sugar and beat for few minutes.
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15
Add remaining 2 tablespoons coffee liquid and beat to mix.
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16
Cut cake into 2 layers, apply sugar syrup on both layers then spread cream on bottom layer.
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17
Cover it with top layer and apply cream on whole cake.
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18
If you wish to make a design on cake then place cream in piping bag and make design on cream layer.
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19
Sprinkle crush crunch on cake to make complete (see Note).
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20
Refrigrate several hours before serving.
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21
Enjoy!
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22
Note:cook sugar in nonstick pan on low heat until melted.
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23
Transfer in greased heatproof dish; let it cool then crush coarsely.
