1tbsp (0.50 fl oz) (15 ml)intense coffee,at room temperature
Instructions
For the coffee cake:
Preheat the oven to 180° C. Line three round cake pans of approximately 9 inches (23 cm) in diameter with parchment paper.
In a medium bowl, sift together the flour, baking powder and salt.
In a large bowl, beat the eggs together with the sugar using an electric mixer or hand whisk for 8 minutes until the mixture lightens in color and triples in size.
Add the flour mixture to the beaten eggs in three additions. Beat only for a maximum of 30 seconds after each addition, just until the ingredients are integrated so as not to overbeat.
Place the butter with the milk and the instant coffee in a heat resistant bowl and place it in the microwave and heat for 2 minutes so that the butter melts and the milk heats up. Once ready, add the vanilla extract, the oil and the intense coffee. It can also be made on the stove in a pot but it is important not to let the mixture boil, but to only heat up.
Add about 1 cup of the egg mixture to the bowl with the butter and beat very well until everything is incorporated. This is done to temper both mixtures a bit.
Carefully pour the entire contents of the bowl with the butter into the large bowl with the beaten eggs and beat for no more than 1 minute until smooth and homogeneous.
Divide the mixture into the three molds trying to have the same amount and tap the molds a little against the counter to remove air bubbles. Bake at 356º F (180° C) for 30 minutes until the cakes are lightly browned and a wooden toothpick comes out clean when inserted.
Once ready, remove the cakes from the oven and let them cool down in the cake pans for 10 minutes. Then, turn them out and let them cool completely on a wire rack.
For the filling and frosting:
In a large bowl, cream the cream cheese with the butter and powdered sugar with an electric mixer or hand whisk for 3 minutes until light and fluffy.
Add the salt and vanilla extract and beat for 30 seconds more until everything is integrated.
Add the condensed milk and beat for 1 more minute until smooth and creamy.
Finally, add the whipping cream and beat for 20 seconds, just until it is integrated, otherwise the mixture will split.
Separately, mix the chocolate sauce with the strong coffee in a medium bowl until a homogeneous mixture is formed.
To assemble the cake:
Place one of the pieces of cake on a large plate, that will be where the cake will be served. With a piping bag or a rubber spatula, add 1/4 part of the frosting, and spread it over the entire surface of the cake and then add 1/3 of the chocolate sauce with coffee evenly. Repeat this step one more time until you finish with one piece of cake.
Cover the cake with a lid or plastic wrap and refrigerate it for 30 minutes to make it easier to cover with frosting, so it holds better.
Once out of the refrigerator, gradually add the rest of the frosting to the cake and decorate it in any way you prefer until it is completely covered. At the end, decorate with the rest of the chocolate sauce with coffee.
Refrigerate the cake for at least 2 more hours before slicing so that it does not fall apart.