This cake was an absolute winner. Everyone loved it, and while it is a bit pricey, it’s absolutely worth it for a special occasion, and easy to prepare.
1 tsp vanilla extract
40g melted butter
3 tbsp cocoa powder
0.25 tsp salt
5 g baking powder
dark chocolate layer:
150g dark chocolate chips
250g heavy cream
5g gelatin powder
white chocolate layer:
150g white chocolate
300g heavy cream
150mL Irish cream liqueur
10g gelatin powder
Line an 11-inch springform pan with parchment paper. Preheat oven to 350F.
Beat the egg with the sugar using a handheld blender, until fluffy. Add the water, coffee, melted butter, and vanilla extract. Mix in.
Beat in the baking powder, flour, cocoa powder, and salt. Spread into the baking shape and bake until just set. Allow to cool completely in the pan.
Pour 100mL heavy cream onto the dark chocolate chips and microwave until melted. Stir until smooth. Soak the gelatin in cold water, the microwave until dissolved. Mix into dark chocolate mix.
Beat the remaining 150mL whipped cream until hard foam forms. Beat the chocolate mixture into it and spread out onto the cooled cake layer. Allow to refrigerate for 30 minutes.
Microwave the white chocolate with 50mL heavy cream and the liqueur. Mix well to dissolve. Bloom the other gelatin portion in the water, then microwave to dissolve. Mix into the white chocolate concoction.
Beat the remaining 250mL heavy cream until a firm foam forms. Beat the white chocolate mix into this and spread onto the previous layer. Refrigerate and serve 5-10 hours later dusted with cocoa powder or shaved dark chocolate.