2 12 cups (625 ml) of cake and pastry flour
1 cup (250 ml) cocoa powder
1 tbsp (15 ml) of baking powder
1 c. 1/2 teaspoon (5 ml) salt
2 cups (500 ml) softened butter
8 ounces (250g) soft Canadian cream cheese
3 cups (750 ml) sugar
1 C (15 ml) instant coffee
° 1 m. 1/2 teaspoon (5 ml) vanilla extract
° 1 1/2 tsp. (7 ml) instant coffee
° 2 tbsp. (30 ml) melted butter
° 2 tbsp. (30 ml) 35% whipping cream or 1 cup (250 ml) powdered sugar
1 cup (250 ml) of powdered sugar
Preheat oven to 325°F (160°C). 10 inch (25 cm) pan butter. In a medium bowl, mix flour with cocoa, baking powder and salt.
In a bowl, cream butter. Add the cream cheese and continue to whisk. Add sugar, coffee and vanilla extract. to mix together. Add the eggs, one at a time, mixing well.
Sift half of the dry ingredients over the butter mixture and mix on low speed. Add the remaining dry ingredients and mix until creamy, about 30 seconds.
Pour into pan and bake for 75 to 80 minutes or until a toothpick inserted into the center comes dry. cool on wire rack.
Dissolve the coffee grounds in 1 tbsp. (15 ml) hot water. Add butter and whipping cream. Mix, gradually adding powdered sugar. Add 1 tbsp. (15 ml) hot water to make the mixture liquid. Spread the cooled cake.
Credit: Pigeon wings