Instructions

1. Prepare the Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

1. Combine coffee and buttermilk. Alternately add the flour mixture and coffee mixture to the batter, beginning and ending with the flour.
2. Divide the batter between the prepared pans and smooth the tops.
3. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
4. Let cakes cool in the pans for 10 minutes before transferring to a wire rack.

2. Make the Coffee Cream:

1. In a chilled mixing bowl, combine heavy cream, powdered sugar, instant coffee, and vanilla.
2. Beat until stiff peaks form.

3. Assemble the Cake:

1. Place one cake layer on a serving plate.
2. Spread a generous layer of coffee cream on top.
3. Add the second cake layer and frost the top and sides with the remaining coffee cream.
4. Garnish with chocolate shavings, coffee beans, and a light dusting of cocoa powder.

Recipe Variations

• Mocha Twist: Add 2 tbsp cocoa powder to the cake batter for a chocolate-coffee fusion.
• Nutty Delight: Sprinkle chopped walnuts or hazelnuts between layers.
• Vegan Version: Use plant-based butter, non-dairy cream, and a flax egg substitute.