Recipe Detail Page

1. Preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20-cm) round layer cake pans with parchment paper and set aside.

2. Place the chopped chocolate in a small bowl. Pour in the ¼ cup (60 mL) boiling water and stir until the chocolate is melted and smooth. Set aside to cool.

3. Sift the flour, baking powder and baking soda. Set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter. Add the sugar gradually, beating well after each addition, until the mixture is creamy and lightened in colour. Separate the eggs, reserving the whites, and add the yolks to the butter mixture 1 at a time. Continue beating to combine. Add the vanilla and beat until incorporated. Add the cooled chocolate and beat until combined. On the lowest speed, alternately add the sifted dry ingredients and the buttermilk, beginning and ending with the dry, and beating only until smooth. Remove the bowl from the mixer.

5. In a separate bowl, and with clean beaters, beat the 2 reserved egg whites along with a pinch of salt until they are stiff but not dry. Fold into the chocolate mixture.

6. Divide the batter between the prepared pans and level the tops. Bake in the middle of the oven for 25 minutes or until the tops spring back when lightly touched and the cakes just start to pull away from the sides of the pan.

7. Remove from the oven and cool in the pans. Run a knife around the sides of the pans to release the cake layers. Cover each layer with a rack, invert, remove the pan and paper. The cake layers can be made one day ahead, wrapped well and stored at room temperature.

8. For the buttercream, place the egg whites and sugar in the bowl of an electric mixer and whisk to combine. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the sugar dissolves completely and the egg whites are hot to the touch.

9. Remove the bowl from the pan to electric mixer fitted with the whisk attachment and whip on medium-high speed until the meringue is cool and increased in volume.

10. Add the butter about 2 tbsp (30 mL) at a time and continue beating until smooth and shiny. Add the coffee and beat until fully incorporated.

11. Transfer 1 cake layer to a plate. Spread the dulce de leche overtop to within about 1 inch (2.5 cm) of the edge. Freeze the layer about 10 minutes or just until the dulce de leche is slightly firm.

12. Remove the cake from the freezer and top with about ½ cup (125 mL) of the coffee buttercream. Place the second cake layer on top and cover the top and sides with a thin layer of buttercream. Place the cake in the fridge just to firm up the icing and “fix the crumbs,” about 15 minutes. Use the remaining icing to completely cover the top and sides of the cake, reserving some to pipe decoratively around the edges and on top, if you wish. Garnish the cake with chocolate-covered espresso beans.

13. The cake is best the day it is made and should be served at room temperature. It can, however, be made one day ahead and refrigerated. Remove from the fridge at least one hour before serving.