Malaysian coffee dark and white cholate cake

Be the channel of God’s LOVE, PEACE, and JOY

“A “friend” is someone with whom you share a strong bond of affection and trust, characterized by companionship, emotional support, and loyalty. The relationship can vary from close confidants to casual acquaintances and is typically voluntary and egalitarian. Friends provide support, listen to problems, and engage in shared activities, and true friends remain loyal and honest.” Always Volunteer freely, Love always, Build faith, Laugh often, Remain strong, and forever friends until eternity.

I baked a cake for a friend’s birthday celebration at another friend’s home, where we all brought a plate to share. Instead of blue pea flowers, I used Malaysian coffee and tempered dark and white chocolate and trying new moulds. It had been a while since I used icing sugar for decoration, so I added icing designs. There was plenty of food to take home, enough for the next two days.

“Chocolate tempering is the technique of heating and cooling chocolate to achieve a smooth, glossy finish and a satisfying snap. It enhances appearance, texture, and stability, preventing “bloom” and causing chocolate to mold and coat effectively. Properly tempered chocolate has a shiny surface, breaks cleanly, melts evenly, and remains fresh longer, making it ideal for creating moulded shapes and coating confections.”

Thank you, God, for Your Glory Gift and for Your love and presence always with and all around me. Everyone enjoyed the food and cake, which was moist and delicious, with a perfect balance of flavours. Everyone took some cake home for their husbands to try. Let’s bake!!!

Ingredients

250 g butter, melted
250 g plain flour
200 g castor sugar
4 eggs
150 ml pouring vanilla custard
3 Tbs Malaysian coffee powder
1/4 c boiling hot water
1 1/2 Tsp bicarb soda
1 Tsp baking powder
1 Tsp rose water
pinch of salt

Dark and white chocolate tempering

80 g dark melting chocolates
1 Tsp truffle infused oil
very tiny drop of peppermint essence, into moulds (OPT)
280 g white melting chocolates
1 Tsp truffle infused oil
very tiny drop of rose water essence, into moulds (OPT)

Garnish

dark and white chocolate
icing sugar for design
candle

Method

One day in advance

Place enough water in a pot on medium heat. Put a glass bowl that can sit on top without touching the water and cover the pot to prevent steam from escaping. Put dark chocolate into the bowl, stir from middle out until chocolate melted completely. Remove and stir in oil. Set to cool for about 30 seconds. Then spoon chocolate into the prepared moulds with a very tiny drop of peppermint essence. Freeze chocolate; when it had hardened unmould and keep in airtight container until needed.

Using the same pot, check if enough water, place another bowl sit on top, add white chocolate into bowl, stir from middle out until chocolate melted. Note: white chocolate can harden quickly, if it does put back on top of pot. Set to cool slightly, spoon onto prepared moulds with a very tiny drop of rose water essence. Warm up chocolate and repeat spoon onto prepared mould with a very tiny drop of rose water essence until white chocolate finished. Freeze chocolate; when it had hardened unmould and keep in airtight container until needed.

The next day bake cake

Brewed Malaysian coffee 30 minutes in advance

Put kettle on. Scoop 2 Tbs Malaysian coffee powder into Vietnamese brewer equipment. Once boiled, pour 1/4 c hot boiling water over the coffee powder in the brewer equipment. Leave it to slowly drips the coffee powder into the cup. Set aside to cool completely.

Preheat oven 180 degrees C. Grease and line a 20 cm round spring form pan.

Meantime, in a deep plate mix flour, baking powder and salt well. Set aside.

Beat butter until creamy about 5 minutes. Add in castor sugar, and beat until light and fluffy about 5-7 minutes.

Add in egg one at a time, beating well each addition. Fold in flour mixture with a big metal spoon, alternate folding in pouring vanilla custard. Mix until well combined.

Spoon some batter into a small metal bowl. Using a fine strainer, strain 1/4 c of brewed cool coffee into the metal bowl with batter, stir well, and taste the batter for coffee flavour. I like the strong flavour; I have added 5 Tbs extra cold brewed coffee liquid.

The remaining batter in mixing bowl, add rose water, stir to mixed well.

Using separate metal spoon for each batter. Spoon some Malaysian coffee batter into the prepared pan.

Followed by rose water batter, placed next to Malaysian coffee batter. Repeat the process for each batter in the prepared pan; keep going until batter finished.

Gently smooth the top and give a couple of gentle knocks on the bench top. Bake for 60 minutes or until skewer out clean.

Halfway through, I cover the pan with a bigger metal bowl and put back in the oven until time up at 60 minutes.

I prick 5 different places to make sure it’s cooked. Switched off oven, leave cake in oven for 35 minutes with door closed.

Once time up, removed from oven onto wire rack to cool further 20 minutes. Then flip the cake out of pan onto the cake plate mat with container.

20 minutes before leaving to go to my friend’s house, I place my design sheet on top of the cake, line baking paper to prevent icing from scattered outside of design. Spoon 1 Tbs icing sugar, using a fine strainer, scatter the icing sugar over the hole of design. Slowly lift up the design sheet.

Then bring out the tempered dark and white chocolate, decorate little dark chocolate seashell in the middle of the design icing sugar, followed by 2 dark chocoloate on each side, and the candle on top of seashell.

Place the white arch shapes opposite each other outside near the edge of the whole cake, then white design chocolate, followed by white chocolate no design; opposite each other.

Transfer to container. Enjoy with dessert tea, and coffee!!!

Note: Oven temperatures may vary. You might want to use 160 degrees C. If you don’t have too much liquid in cake. I had searched a handful of recipes for coffee cake, the temperatures ranging from 160-180 degrees C. I tried using 160 degrees C, for my blue pea flowers chocolate marble cake. It is very liquid; not cooked yet. I tried 180 degrees C, for my Malaysian coffee blue pea flowers marble cake with M & M and colourful sprinkles; it’s better than 160 degrees C. So, for this cake at 180 degrees and less the amount of coffee liquid. Perfectly done, Thanks to God.

https://helenscchin.com/2025/10/31/malaysian-coffee-dark-and-white-cholate-cake/

For my Malaysian coffee blue pea flowers marble cake with M & M and colourful sprinkles:

https://helenscchin.com/2025/10/29/malaysian-coffee-blue-pea-flowers-marble-cake-with-m-m-and-colourful-sprinkles/

For my Blue pea flowers chocolate marble cake:

https://helenscchin.com/2025/07/11/blue-pea-flowers-chocolate-marble-cake/

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