Cake with Two Creams

Cake Base

We start by preparing the cake pan with removable walls, having a diameter of 28 cm. Grease the inside well with butter, making sure it is evenly covered to prevent the cake from sticking. Then, line the bottom with parchment paper and the walls with cocoa, which will add a pleasant taste and an attractive appearance. To avoid any batter leaks, it is recommended to wrap the outside of the pan with parchment paper and then cover it with aluminum foil.

In a large bowl, mix all the dry ingredients: sugar, salt, sifted flour together with baking powder and cocoa. This will ensure a uniform and fluffy texture for the cake base. In another bowl, combine the wet ingredients using a whisk: oil, milk, and eggs. Once these ingredients are well mixed, pour the dry mixture over the liquid mixture and homogenize with a whisk or mixer on low speed until there are no lumps.

Add the coffee, which should be very hot and strained, mixing well to integrate the intense flavor of the coffee into the batter. Pour the mixture into the prepared pan and place it in the preheated oven at 180 degrees Celsius. Bake for about 25-30 minutes or until the cake base is baked and passes the toothpick test. Once done, remove the cake from the oven and place it on a rack, letting it cool completely. After it has cooled, cut it into three horizontal parts.

Swiss Meringue Buttercream

For the buttercream, start by melting the chocolate in a bain-marie, stirring continuously until fully melted. Once melted, set the chocolate aside and let it cool. Prepare the Swiss meringue by placing the slightly foamed egg whites, along with the sugar and a pinch of salt (optional), in a bowl over a bain-marie. Beat the mixture over medium heat, continuing until you achieve a stiff foam and the sugar is completely dissolved. Then, remove from heat and mix at maximum speed until the mixture cools and becomes a glossy meringue.

For the buttercream, add the butter, one cube at a time, mixing on low speed until each piece is fully incorporated. Continue this process until all the butter is incorporated, and at the end, add the vanilla extract and melted chocolate, mixing to integrate all the ingredients.

Ganache Cream

In another bowl, place the heavy cream and chocolate in a bain-marie, stirring constantly over low heat until the chocolate is completely melted. Once you have a homogeneous mixture, set it aside and let it cool, then refrigerate for at least 2 hours. Once cooled, mix the composition well and incorporate the powdered sugar and vanilla extract, continuing to mix until you obtain a smooth cream.

Syrup

For the syrup, boil water with sugar for 5-7 minutes. Add the instant coffee, stirring well to dissolve it, then set aside. Add the vanilla extract, cover the bowl, and let it cool.

Assembly

Place the first layer of cake on a platter and generously soak it with the prepared syrup. Add 1/3 of the Swiss meringue buttercream and level it well. Repeat the process with the second layer of cake, soaking and adding 1/3 of the cream, then place the last layer of cake, which will also be soaked. Spread the remaining cream over the entire cake, leveling the surface and edges well. Leave the cake to chill for at least 30 minutes.

After the cream has set, cover the cake with the chocolate ganache cream, ensuring it is evenly covered. You can sprinkle ground nuts or grated chocolate on the edges, and for a special look, decorate the rest of the cake according to your wishes and imagination. Leave the cake in the refrigerator for another 2 hours to set well. Finally, slice carefully and serve, enjoying each delicious piece.