Homemade Cocoa Coffee Nut Cake

To keep your homemade cocoa coffee nut cake fresh, store it in an airtight container in the refrigerator. It can last for up to 3-4 days. If you want to keep it longer, consider freezing individual slices wrapped in plastic wrap and then placed in a freezer-safe bag for up to 2 months.

Yes, you can make several substitutions in this cocoa coffee nut cake recipe. For example, if you don't have low-gluten flour, you can use all-purpose flour, but the texture may be slightly different. You can also replace corn oil with vegetable oil or melted butter. If you want a non-dairy option, use almond milk instead of regular milk and coconut cream instead of light cream.

The original recipe is not gluten-free due to the use of low-gluten flour. However, you can make a gluten-free version by substituting the low-gluten flour with a gluten-free flour blend. Just ensure that the other ingredients, like baking powder, are also gluten-free.

This cocoa coffee nut cake pairs wonderfully with a cup of freshly brewed coffee or espresso, enhancing the coffee flavor in the cake. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. Fresh berries like raspberries or strawberries can add a nice tart contrast to the sweetness of the cake.

To make the homemade cocoa coffee nut cake, start by heating corn oil and mixing it with cocoa powder and milk. Then, sift in low-gluten flour and add egg yolks, stirring until smooth. In a separate bowl, beat egg whites with lemon juice and sugar until stiff peaks form, then combine with the yolk mixture. Bake the batter in a preheated oven at 150 degrees for 30 minutes. For the coffee cream, beat light cream with sugar and coffee powder, then assemble the cake once cooled by layering with cream and decorating with nuts.