No-Bake Instant Coffee Cake

Hello again after quite some time! Today I'm bringing you a delicious, decadent, and, best of all, NO-BAKE dessert. While I do love pouring my heart and soul out into the dishes I make in my kitchen, I'd be lying if I said sometimes I just want a dish where I don't need to babysit my oven and wait for it to bake through.

And this is where today's recipe brings me. Some call it a "Nescafe Cake;" I like to call it an espresso cake because any type of instant coffee can be used, not just Nescafe! Another thing that sets my recipe apart from others online is the way I make my whipped cream- adding a touch of vanilla AND espresso powder really brings home all those coffee flavors that we all know and love.

No-Bake Instant Coffee Cake

This dish is perfect for whenever you're expecting guests! Just make it the night before, pop it in the fridge, and forget about it!

NO-BAKE INSTANT COFFEE CAKE
Yields: one 9x13 inch cake pan

INGREDIENTS:
- 4-5 packets of tea biscuits
- 1.5 cups of hot water
- 2 tablespoons of instant coffee
- 2 cups of heavy cream
- 1 12 oz can of sweetened condensed milk
- 1 teaspoon of vanilla
- 2 teaspoons of espresso powder
- pinch of salt
- cocoa powder, sifted, for dusting on top

TO MAKE:
1. In a shallow dish, combine the instant coffee and hot water until the coffee is dissolved.
2. In a big bowl or in the bowl of a stand mixer, whip the heavy cream using the whisk attachment until soft peaks form.
3. Add the can of sweetened condensed milk, the vanilla, espresso powder, and pinch of salt.
4. Keep whipping until the mixture resembles whipped cream and everything is properly incorporated.
5. Get your 9x13 inch pan ready. 
6. Dip a few tea biscuits at a time into the coffee mixture and form the bottom layer of the cake, using as many biscuits as it takes to cover the bottom of the pan.
7. Cover the coffee-soaked tea biscuits with a nice, even layer of the whipped cream.
8. Keep building upon the layers- coffee-soaked tea biscuits, whipped cream, biscuits, cream, and on until the pan is nearly full to the top. The last and top layer should be the whipped cream.
9. Dust some sifted cocoa powder all over the top.
10. Refrigerate for at least 3 hours or overnight. Cut into pieces and serve cold. Enjoy!