Alternating layers of chocolate and coffee-flavoured cake, filled with vanilla swiss meringue buttercream, chocolate cream cheese icing and salted caramel.
And of course a dark chocolate ganache drip. Yum!
Now you're just going to have to take my word for it that those are the layers.
I don't have any photos of the sliced cake.
Although I'm sure my nephew wouldn't have minded if I'd taken a slice out of his birthday cake before giving it to him, I didn't!
Because it's made from two whole cake recipes (see below), there were a couple of layers of each flavour to spare. I used them to make a small cake for tea and planned to show you that sliced.
Bu-u-t the monkeys found the last slice that I was saving to photograph...
Life in the suburbs of Durban. 😅
For the chocolate layers I used this recipe.
And for the coffee layers, this cream cheese pound cake with coffee added - one tablespoon of freeze dried instant coffee granules dissolved in 30ml boiling water.
Find a swiss meringue buttercream recipe here.
Chocolate cream cheese icing here.
Salted caramel here.
Dark chocolate ganache here. (You'll only need 120g dark chocolate and 60ml cream for the drip, though.)
If you happen to make this, take some photo's and send then through, won't you?