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1. Prepare the Chocolate Cake Base:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk sugar, melted butter, eggs, vanilla extract, and brewed coffee until combined.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined.
Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
Let the cake cool completely before adding the coffee cream layer.
2. Prepare the Coffee Cream Layer:
In a mixing bowl, beat cream cheese, powdered sugar, and butter until smooth and creamy.
Add brewed coffee and vanilla extract, and mix well.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the coffee cream mixture until smooth and fluffy.
3. Assemble the Cake:
Spread the coffee cream layer evenly over the cooled chocolate cake base.
Chill in the refrigerator for at least 2 hours before serving to set.
Serving and Storage Tips:
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