This cake consists of three layers or moist chocolate cake with a mocha cream cheese filling and a little crunch from ground coffee beans and small pieces of chocolate, covered in a delicious sweetened condensed buttercream frosting. For the fault line, coffee beans and chocolate are used and the top is decorated with a dramatic chocolate sail, everything enhanced with edible gold paint.
Source:Home Cooking Adventure
Element
Layered Chocolate Cake
2 1/4 cups (280g) all-purpose flour
1 cup (120g) unsweetened cocoa powder
2 teaspoons (15g) baking soda
1 teaspoon (7g) salt
2 cups (500g) sugar
3 small eggs
2/3 cup (140g) vegetable oil
1 cup (300g) buttermilk
3 teaspoons (10g) vanilla extract
1 cup (300ml) hot coffee
Mocha Cream Cheese Frosting
7 oz (200g) cream cheese
⅓ cup (40g) powdered sugar
2 teaspoons (2g) instant coffee powder
3/4 cup (180ml) whipped cream
To assemble
2 tablespoons (10g) coffee beans
2 tablespoons (25g) chopped dark or chocolate chocrocks
Mocha sweetened condensed milk ice cream
1 1/3 cup (300g) unsalted butter, at room temperature
1 can (14 oz-397g) sweetened condensed milk
1 teaspoon (5g) vanilla extract
2 teaspoons (2g) coffee powder
Chocolate sails
2.5 oz (70g) half a week chocolate
1 oz (30g) half a week chocolate, to ferment
Edible yellow paint
