• 200 ml lukewarm water
• 120 ml oil
• 500 ml cake flour
• 4 ml salt
• 20 ml baking powder
• Syrup (Stroop):
• 1 1/2 cups water
• 1 1/2 cups sugar
• 15 ml coffee powder
• 10 ml vanilla extract
• Topping:
• 1 box Orley Whip (2 sachets) or 175 ml cream
• 1 tin caramel condensed milk
• 1 chocolate flake, crumbled
Instructions:
• Preheat oven to 180°C (350°F). Grease a baking pan.
• Whisk eggs and sugar until light and fluffy. Mix cocoa with water and oil, then combine with egg mixture. Sift flour, salt, and baking powder into the batter.
• Bake for 30-35 minutes or until a toothpick comes out clean.
• Prepare the syrup by dissolving sugar, coffee, and vanilla in water over medium heat.
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