For the cake:
Preheat the oven to 160º C.
Grease and line 2 x 20cm deep sided cake tins with parchment paper.
In a small saucepan, heat the coffee, cocoa powder and butter. Once the butter is melted and the cocoa powder has dissolved, remove from the heat and add the vanilla extract. In a separate jug, whisk the sour cream and eggs until just combined. Add the castor sugar to the coffee mixture and whisk in with a balloon whisk. Stir the sour cream mixture into the coffee and mix well. The mixture will tend to split slightly but will be corrected once the flour is added.
Sift the flour, bicarbonate of soda, baking powder and salt. Add the dry ingredients to the cocoa mixture and fold in until well combined. Divide the batter into the baking tins and smooth over with the back of a spoon. Give the tins a good tap to get rid of any air pockets. Bake for 35-40 minutes. Allow the cakes to rest for at least 10 minutes in the pan before turning out to cool on a wire rack.
Once the cakes are completely cool, wrap in cling film and refrigerate either overnight or for an hour to firm up. With a serrated knife, gently cut the ‘domed’ part of the cakes off to even out. Slice each cake in half horizontally so that you have four layers.Chocolate cream cheese frosting:
In a mixing bowl fitted with a paddle attachment, beat the butter and cream cheese until well combined and smooth. Add the confectioner’s sugar, cocoa powder and salt. Whisk until light and fluffy. Pour in the melted chocolate and beat again. Scrape down the sides and give the frosting a final whisk.For the glossed ganache
Place all the ingredients in a small bowl and microwave on high for 30 seconds. Whisk until the chocolate is smooth and glossy.Vanilla cream:
Whisk the cream, vanilla paste and confectioner’s sugar together for just a few seconds. It is best to do it by hand to avoid over-beating the cream as it will turn buttery and split. It should be just thick enough to hold its shape.For finishing:
Place the first cake layer on a cake stand and spread with half the vanilla cream. Place a second layer on top and spread with a generous amount of chocolate frosting. Top with another cake layer and spread with the remaining vanilla cream. Place the last cake layer on top and press down gently.
Starting from the bottom and working upwards, cover the sides and then the top of the cake with a thin layer of chocolate frosting. This is your crumb coat, so it doesn’t need to be perfect. Refrigerate the cake for at least 30-40 minutes. Repeat with a second, slightly thicker layer of frosting. Using a palette knife, smooth the sides and top of the cake. Chill for 30 minutes.
Pour the glossy ganache over the top of the cake and ease the chocolate over the sides to create a downward drip. Chill once again to set the ganache. Spoon the remaining chocolate frosting into a piping bag and finish off around the base with a piping style of your choice. Pipe 8 large rosettes on top of the cake and gently press a macaroon into each. Chill until you are ready to serve.
Recipe reprinted with permission of Bibby's Kitchen@36
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