Coffee Heath Bar Crunch Cake

confessionsofabakingqueen.com

MikelJames

I’ve been cooking and, baking since I was a kid. That was a long time ago…

subheading: COFFEE CAKE:

375 grams (3 Cups) All-Purpose Flour/ Plain Flour

1 ½ Teaspoons Baking Powder

½ Teaspoon Baking Soda

½ Teaspoon Salt

1.5 Tablespoons Instant coffee (adjust amount to your preference less or more)

1 oz Hot water (more or less depending on how strong you want the coffee flavor)

4 Large Eggs, at room temp.

300 grams (1 ½ Cup) Granulated Sugar/ Caster Sugar

6 oz (¾ Cup) Unsalted Butter, at room temp.

2 oz (¼ Cup) Vegetable Oil

8 oz (1 Cup) Buttermilk, at room temp

subheading: COFFEE FROSTING:

4 oz (½ Cup) Unsalted Butter, softened

1 ½ Teaspoons Instant Coffee/ Espresso Powder Splash of Hot Water

240 grams (2 Cups) Powdered/ Icing Sugar

2 Heath Bars, chopped

subheading: WHIPPED CREAM FROSTING:

8 oz (1 Cup) Heavy Whipping Cream

32 grams (¼ Cup) Powdered/ Icing Sugar

1 Teaspoon Dry Milk Powder* (Optional but helps stabilize the whipped cream)

1 ½ Teaspoons Instant coffee (adjust amount to your preference less or more) Splash of Hot Water

2 Heath Bars, chopped

Directions at confessionsofabakingqueen.com

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