shaved milk chocolate and espresso powderas needed
chocolate syrup for layeringoptional
Instructions
Make the cake:
Preheat oven to 350º F. Prepare two 5-inch round cake pans with butter and flour or cake release.
If using coffee beans, place the crushed beans and milk in a sealed container and refrigerate for 6-8 hours. When ready to use, strain through a fine mesh strainer lined with cheesecloth or damp paper towel. Scale 244 grams for the recipe. If using espresso powder, warm the milk and stir in the espresso powder. Set aside.
In a large bowl, sift together the flour, baking powder and salt.
In a separate bowl, lightly whisk together the oil, eggs and vanilla bean paste. Add the sugar and continue to whisk until combined and free of any lumps. Add the milk espresso mixture.
Add the flour mixture to the wet ingredients and stir with a whisk until combined.
Use a spatula to fold in chocolate chips.
Divide batter evenly between prepared pans.
Bake on cookie sheet for 30-35 minutes on the middle rack of the oven.
Remove from oven and allow to cool in pan on a on a wire rack for 10 minutes. Turn cakes out onto wire rack and allow to cool completely.
Whip the cream:
Chill a metal bowl along with the whisk attachment of a stand mixer or hand mixer, by placing them in the freezer for 5 minutes, or refrigerate for 15 minutes.
Remove from freezer and add whipping cream to the bowl. Add sugar (and stabilizer, if using) and whisk until stiff peaks form. Keep refrigerated until ready to use.
Assemble:
Split each cake into two to create four layers.
Smear a little whipped cream on a cake board and position one layer of cake on the board.
Drizzle some chocolate syrup, homemade or store-bought onto the cake layer.
Use a large star tip to pipe whipped cream onto the top of the first layer.
Turn the second layer face-down onto the whipped cream. Repeat with remaining layers.
Pipe a mound of whipped cream on top of the cake and sprinkle with shaved chocolate and espresso powder.