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*Ingredients:
+Cake:
°2 cups (400g) sugar darling.
°2 large egg, room temperature.
°1 cup hot water.
°1⁄2 cup (59g) unsweetened cocoa.
°1 teaspoon instant coffee.
°1 teaspoon kosher salt.
°2 cups 1⁄2 (312.5g) multipurpose flour, sieve.
°2 teaspoons baking soda.
°1 teaspoon baking powder.
°1 cup vegetable oil.
°1 cup (245 g) of yogurt, room temperature.
°1 tbsp vanilla extract.
+KAHLUA Scrambled Cream:
°2 cups (476 g) heavy cream, cool.
°1⁄2 cup (62.5 grams) of confectionery sugar.
°2 tbsp Irish Bailey cream drink.
°2 tbsp cold drink.
°1⁄2 teaspoon cornstarch.
+Ganash:
°6 ounces (3⁄4 cup) dark chocolate chips.
°1⁄2 cup (119g) heavy cream, room temperature.
+Garnish:
°1 cup chocolate chocolate sandwich cookies (Oreos).
*Methods:
Cake:
Preheat the oven to 350 ° F, prepare three 9 "round cake pots with non-stick spray and/or parchment. Add the granulated sugar and eggs in the mixer bowl with the whisk attachment and beat over high heat for 2-3 minutes.
Meanwhile, mix hot water, cocoa powder, instant coffee and salt. With a blender in less preparation, add to the sugar mixture. With the mixer remaining low, slowly add flour, baking soda and baking powder. Let the mix merge.
Add oil, butter and vanilla extract. Scrape the sides and down the bowl as needed. Don't overshuffle. Pour the mixture evenly into prepared pans and bake for 22 to 25 minutes, or until the built-in toothpick is cleaned.
Let the cakes cool in my pans for 10 minutes, then turn on a wire rack. Let the cakes cool to room temperature or refrigerate until ready to assemble.
KAHLUA Scrambled Cream:
Place a clean mixer bowl with a whisk accessory in the fridge for 15 minutes. Remove the bowl from the fridge and place on the mixer. Add the cream and beat on high heat until smooth peaks form.
Reduce the mixer's speed to low and slowly add it in the sugar of sweets and Irish cream, and cave and starch the corn. Once everything is combined, turn the blender back on top and whip
Enjoy !
