• 180 g flour
• 125 g raw cane sugar
• 25 g cocoa
• 4 g vanilla sugar
• 1 tsp. baking powder
• 1 pinch of salt
• 125 ml canola oil
• 160 ml sparkling water

• 1 tbsp. raw cane sugar
• approx. 50 ml coffee
• optional: 1 tbsp. vodka or rum

Step 1 - The dough

• Preheat the oven to 200°C  or 180°C.
• Put 180 g flour, 125 g sugar, 25 g cocoa, 4 g vanilla sugar, 1 level tsp. baking powder, 1 pinch salt in a bowl and mix well.
• Add 125 ml canola oil and 160 ml sparkling water and mix until smooth.

Step 2 - Bake

• Pour the batter into a greased baking dish and gently smooth it out.
• Bake at 180°C or 200°C  for approx. 10-12 min and let it cool completely.

Step 3 - The cream

• Put one tbsp. each of instant coffee, sugar and hot water in a small bowl and beat with a hand mixer for approx. 2-3 min on highest speed until fluffy and then put in the fridge for 20 min.
• Whip 200 g chilled vegetable whipping cream together with 1 tbsp. cream stiffener in a tall container and add 4 g vanilla sugar and 4 tsp. powdered sugar.
• Then gently fold in the instant coffee cream and let the whole thing sit in the fridge for 15 min.

Step 4 - Prepare the Topping

• In the meantime, dissolve 1 tbsp. sugar in some warm coffee (about 50 ml) and mix with 1 tbsp. vodka (optional).
• Brush the cooled cake with the topping and let it stand for a few minutes.

Step 5 - Decorate

• Remove the cream from the refrigerator and spread it on the cake.
• Finally, sprinkle chopped hazelnuts and chocolate chips on top or decorate as desired.

 Enjoy your coffee cake <3!