Preheat the oven at 170 degree celsius.
Sift cake flour, baking powder, cocoa powder, coffee powder and salt, set aside. Put eggs into another bowl, beat it, then add sugar, whisk until dissolved. Add the sifted ingredients, whisk to combine well. Add melted butter, whisk to combine well. Then add evaporated milk and whisk to combine well. Pour into a mold lined with parchment paper. Tap 2-3 times to release the air. Bake at 170 degrees celsius for 25 minutes. Set aside.

Put the caramel toffee on the cake use the spatula spread all over. After that bring to bake again at 200 degrees celsius for 15 minutes. Remove from the oven let it cool down completely for 2 hours. Now ready to serve. Let’s enjoy 😉🥰