Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the softened butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the coffee and milk. Start and finish with the dry ingredients, mixing until just combined. If you’re using instant coffee, dissolve it in the coffee before adding it to the batter.
Bake the Cake:
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Coffee-Cocoa Cream:
In a chilled mixing bowl, whisk the heavy cream until soft peaks form.
In a small bowl, combine the cocoa powder, instant coffee, powdered sugar, vanilla extract, and a pinch of salt. Gradually add this mixture to the whipped cream, continuing to whisk until stiff peaks form and the cream holds its shape.
Assemble the Cake:
Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of coffee-cocoa cream on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining cream.
Serve and Enjoy:
Serve the cake chilled or at room temperature, and enjoy the rich, velvety chocolate flavor with the subtle coffee twist!
Serving and Storage Tips
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