Coffeehouse-Chocolate cake tower

Dough:

2 cup cocoa powder
2 tablespoons of coffee (espresso)
1 teaspoon salt
1/2 cup strong coffee
2 eggs + 2 egg whites
2.5 cups of sugar
1.5 cups of butter
1 tablespoon vanilla extract
2 cups of flour
1 teaspoon baking powder
2 teaspoon baking soda
3/4 cup buttermilk or sour milk

Filling:

450 g of dark chocolate (cut)
3 cups heavy cream
55-60 g butter
1.3 kg of cream cheese
1 tablespoon vanilla extract
1/2 teaspoon salt
2 tablespoons cold strong coffee
5 tablespoons of sugar powder

Coffee syrup:

1 cup of coffee
1 cup of sugar

Heat the oven to 175 degrees. Korzh is 6, so you need a lot of shapes for cake.

Mix cocoa, coffee (espresso) and salt. Brewed coffee whisk with eggs and proteins. Then align the two coffee blends.

Beat butter with sugar and vanilla, add the coffee mixture. Beat again until smooth.

Now, combine the flour, baking powder and baking soda. Gradually enter the flour mixture into the main coffee-oil, alternating with buttermilk. The last meal should be.

Divide the dough into 6 parts and each cake bake for 20 minutes. Completely cool before you apply the cream.

Prepare the coffee syrup: Boil the coffee with sugar in Turku until complete dissolution of the latter. Cool before using.

In a water bath, heat the chocolate, 1/2 cup of cream and butter. Stir until smooth and cool.

Mix the cream cheese with vanilla. Divide this mixture evenly on 5 bowls.

First, add 1/2 of the melted chocolate into the second - half of the remaining chocolate in the third - the remaining 1/2 of chocolate, in the fourth - 1/2 of the remaining chocolate and 1 tablespoon powdered sugar, the last - 2 tablespoons powdered sugar .

All mix well. Add more chocolate in those bowls, where the shade is not bright enough. The rest of the chocolate in the fridge.

2.5 cups of cream whisk with coffee and 2 tablespoons of powdered sugar to stable peaks. Divide the cream evenly between 5 bowls with chocolate butter cream and gently push them.

Each cake first brush with coffee syrup, then apply the darkest chocolate cream and put on 15 minutes in the freezer until solid.

Then put the second and remaining cake layers, repeating the whole procedure (cream is applied gradually from most chocolate to vanilla). Once uploaded the last cake, the whole cake in the fridge for 2 hours, preferably overnight.

Take their refrigerator remaining chocolate, mix and apply it on the top and on the walls of the cake. Serve.