☕The famous 10-spoon cake in 5 minutes! Grandma's old recipe that melts in your mouth!

This aromatic, quick cake turns out so incredibly light and moist that it practically melts on your tongue! 🤎 The base is a two-tone marble cake made from Grandma's old recipe, which is drizzled with a coffee soak after baking – giving it a fantastic coffee aroma. Topped with chocolate chips and finished off with desiccated coconut, this cake can easily be made twice a week or even every day, as it requires no weighing. This dessert cake is sure to become your new family favourite! ☕ Be sure to give it a try! ✨

🍫 In the recipe:
— An incredibly moist marble cake, made the old-fashioned way – completely without weighing
— Light two-tone batter, enhanced with an intense coffee soak
— Crunchy chocolate chips and desiccated coconut for the perfect taste experience

Ingredients
Batter
◾️ 3 eggs & a pinch of salt
◾️ 1 tsp vanilla sugar (or vanilla extract)
◾️ 10 tbsp sugar (120 g)
◾️ 10 tbsp sunflower oil (100 ml)
◾️ 10 tbsp natural yoghurt (150 g)
◾️ 10 tbsp plain flour (160 g)
◾️ 1 tbsp baking powder (15 g)

Cocoa part
◾️ 1/3 of the light batter
◾️ 2 tbsp natural yoghurt (30 g)
◾️ 2 tbsp cocoa powder (20 g)

Coffee soak
◾️ 1 tsp instant coffee (2 g)
◾️ 2 tbsp sugar (24 g)
◾️ 50 ml (5 tbsp) hot water
◾️ 40 ml (4 tbsp) milk

Additional & Decoration
◾️ Baking chocolate chips (to taste)
◾️ Desiccated coconut (for sprinkling)
◾️ Some butter (for greasing the tin)

Size of the baking tin: Ø 22 cm (approx. 9 inches).
Baking: 175°C (346°F) top/bottom heat for 45–50 minutes 🕙 (grease the tin with butter and line with baking paper beforehand).
-------------
Tips and Tricks 👵✨
◾️ To achieve the perfect texture, use the same spoon for all measurements – this saves weighing and ensures the cake turns out well every time.
◾️ Sift the flour into the bowl in portions to ensure the batter rises nicely and no lumps form.
◾️ Soak the cake while it is still warm, and allow it to cool completely – this allows the coffee aroma to infuse best and keeps it moist.
-------------
Step by Step
Batter base: Cream together 3 eggs, a pinch of salt, 1 tsp vanilla sugar, and 10 tbsp sugar (120 g) for 2–3 minutes.
Liquids: Add 10 tbsp sunflower oil (100 ml) and 10 tbsp natural yoghurt (150 g) and mix until smooth.
Add flour: Sift in 10 tbsp flour (160 g) and 1 tbsp baking powder (15 g) in two stages and gently fold in.
Cocoa part: Separate 1/3 of the batter and mix with 2 tbsp natural yoghurt (30 g) and 2 tbsp cocoa powder (20 g).
Prepare the tin: Grease the baking tin (Ø 22 cm), line with baking paper, pour in the light batter, and spread the cocoa batter on top. Sprinkle with chocolate chips.
Bake: Bake at 175°C (346°F) top/bottom heat for 45–50 minutes.
Prepare the soak: Dissolve instant coffee and 2 tbsp sugar in 50 ml hot water, then stir in 40 ml milk.
Finish: Pour the warm cake with the coffee soak and sprinkle with desiccated coconut. Enjoy! 🍰
----------------
💬 Subtitles are available in various languages, so you can enjoy this video in your native language.

📌 Save the recipe so it doesn't get lost!
👍 Leave a like if you love homemade cakes!
💬 Feel free to leave a comment and let me know how you liked the result!

📌 Don't forget to subscribe to the channel and activate notifications so you don't miss any new recipes! 🍰🔔