Preparation time: 30 min
Cooking time: 1 hour 30 min

Step 1 - Chocolate Cake
Ingredients:
1. All Purpose Flour - 400 gms
2. Brown Sugar - 200 gms
3. White Sugar - 200 gms
4. Cocoa Powder - 50 gms
5. Baking Powder - 2 tsp
6. Baking Soda - 1 tsp
7. Salt - 1/2 tsp
8. Butter (Melted) - 150 ml
9. Warm Water - 480 ml
10. Vinegar - 2 Tbsp
11. Vanilla Extract - 2 tsp
12. Coffee Extract - 1 tsp

1. Pre-heat the Oven to 350° F (180° C)
2. Take (2) 9 inch Cake pan, grease the pan with Butter & Flour.
3. Line the pan with Parchment paper.
4. In a bowl mix all the dry ingredients (1 to 7 above) - All Purpose Flour, Brown Sugar, White Sugar, Cocoa Powder, Baking Powder, Baking Soda and Salt.
5. Mix well and keep it aside.
Note - Sieve the Cocoa powder to get rid of lumps before adding with other ingredients.
6. In another bowl mix all the wet ingredients (8 to 12 above) - Butter, Warm Water, Vinegar, Vanilla Extract, Coffee Extract and mix well.
7. Now add the wet ingredients to the dry ingredients bowl and mix well without any lumps.
8. Make sure there should not be any baking soda or baking powder lumps in the mixture (which may cause bitter taste once baked)
Note - At the same time do not over mix the cake batter which will make the cake harder
9. Once mixed pour the batter in 2 separate pans - 760 ml approximate and bake for 25-30 min. Note - Do not over bake.
Note - Indication that the cake is baked is when it starts releasing from the side of the pan.
10. Cool it completely once baked.
11. Toothpick inserted in the center should come out clean.


Step 2 - Chocolate Mocha filling
Ingredients:
1. Whipping Cream - 200 ml
2. Sugar - 40 gms
3. Instant Coffee - 1 tsp
4. Cocoa Powder - 1 Tbsp
5. Vanilla Extract - 1 tsp

1. Add all the above ingredients in stand mixer or hand mixer (or in a bowl mix with the whisk)
2. Keep the mixer in medium-high speed.
Note - Filling should be soft and spreadable consistency. If the filling is very thick add a little bit of whipping cream to loosen it.
3. Once the cake comes down to normal temperature, put the 1st piece of cake upside down on the plate and spread the cream.
4. Using Piping bag to spread the cream will be easier. Otherwise spread the cream with the Spatula.
5. After filling the cream, level it up and place the 2nd piece of cake (upside down) and press firmly.
6. Fill the gap between the cake with cream and smoothen it.


Step 3 - Chocolate Ganache
Ingredients:
1. Semi Sweet Chocolate - 180 gms (45 to 55% Cocoa)
2. Butter - 70 gms
3. Honey - 2 Tbsp
4. Heavy Whipping Cream - 2 tsp

1. In a sauce pan, simmering Water place a bowl and add the above ingredients - chocolate, Butter, Honey and Heavy Whipping Cream and mix well.
2. Melt the Chocolate until smooth.
Note - Keep the flame on low to attain the silky texture.
3. Bring the melted Chocolate to room temperature.
4. Pour the melted Chocolate on top of the cake and spread it evenly on the top and sides of the cake.
5. Sprinkle with White Chocolate.
6. Refrigerate the cake for 2 hours before slicing.
7. While slicing the cake, wipe the knife with cloth between each cut.
Note - This cake can be stored in the refrigerator for up to 1 week

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