Sugar
Cocoa powder
Instant coffee
Dissolved baking soda
Pinch of salt
Add:
Brewed coffee
Butter
Oil
Eggs
Vanilla
Hot water
Mix on low speed until smooth — do not overmix
Divide batter evenly into pans
Bake 30–35 minutes, until a toothpick comes out clean
Cool in pans 10 minutes, then transfer to wire racks to cool completely
Why coffee? It deepens chocolate flavor and creates a tender crumb.
Step 2: Make the Cream FillingChocolate cream
Beat cream cheese until smooth
In a separate bowl, whip heavy cream to soft peaks
Gently fold whipped cream into cream cheese
Add powdered sugar and vanilla
Mix until light and fluffy
Refrigerate until ready to useChocolate cream
Don’t overbeat — you want spreadable, not runny.
Step 3: Make the Ganache
Heat heavy cream until just simmering
Pour over chopped chocolate in a bowl
Let sit 2 minutes, then stir until smoothChocolate cream
Optional: Stir in 1 tsp buttercream or butter for extra shine
Let cool 10–15 minutes — thickens slightly for perfect drip
Cooling is key — hot ganache will melt the filling.
Step 4: Assemble the Cake
Place one cake layer on a serving plate
Spread cream filling evenly over the topChocolate cream
Top with the second cake layer
Pour ganache over the top — let it drip down the sides
Optional: Drizzle with white chocolate glaze in zigzags
Chill 15–20 minutes — sets the ganache and firms the filling
Chilling = clean slices.
Step 5: Serve & Savor
Slice with a warm, wet knife for clean edges
Serve chilled or at room temperature
Pair with coffee, milk, or a glass of red wine
Leftovers? Store in the fridge — it tastes even better the next day.
Pro Tips for the Best Cake Every Time
Use room-temperature ingredients
No lumps, smooth batter
Don’t overmix the batter
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