Alternating layers of chocolate and coffee-flavoured cake, filled with vanilla swiss meringue buttercream, chocolate cream cheese icing and salted caramel.
And of course a dark chocolate ganache drip. Yum!
For the chocolate layers I used this recipe.
And for the coffee layers, this cream cheese pound cake with coffee added – one tablespoon of freeze dried instant coffee granules dissolved in 30ml boiling water.
Find a swiss meringue buttercream recipe here.
Chocolate cream cheese icing here.
Salted caramel here.
Dark chocolate ganache here. (You’ll only need 120g dark chocolate and 60ml cream for the drip, though.)
If you happen to make this, take some photo’s and send then through, won’t you?