Layered chocolate cake with creamy filling and ganache

The ingredients:

As for the chocolate cake:

dutch oven two tablespoons of flour

2 tablespoons of crystallized sugar

3/4 teaspoon of sugar-free cocoa powder

2 teaspoons of chemical coffee dissolver

1/2 cup of baking soda with coffee

1 cup of coffee with sugar

1 tablespoon of butter, at room temperature

half a tablespoon of vegetable oil

2 large eggs, room temperature

2 teaspoons of vanilla extract for coffee

1 tablespoon of boiling water

For the cream garnish:
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Half a cup of thick cream
1/2 teaspoon of powdered sugar

8 ounces of cream cheese, ramolli

1 coffee spoonful of vanilla extract

For the Chocolate Ganache:

8 ounces of finely chopped mi-sucré or black chocolate

Half a cup of thick cream

One flourless cake (facultatif, for shine) made with cream of butter

For the vanilla or white chocolate (facultatif) glaze:

ramolli, half a tablespoon of unsalted butter

2 tablespoons of powdered sugar

1 coffee spoonful of vanilla extract

Two or three tablespoons of thick cream soup

4 ounces of white chocolate, melted and cooled (facultatif)

Instructions:
Get the chocolate cake ready:

Get your oven ready at 350°F (175°C). Prepare two 9-inch round cake muffins by boiling and shaping them.

Put the flour, sugar, powdered cacao, chemical lifter, baking soda, and salt in a large bowl and mix gently.

Slowly add boiling water to the flour mixture while reducing the speed to minimum. Be careful not to overmix the ingredients; you want the dough to be smooth.

In a uniform distribution, divide the dough into the prepared muffin cups.

Rest on a rack for 30–35 minutes, or until a cure-dent is inserted into the center using sterile floss.

Ten minutes after letting the cakes cool in the molds, turn them out onto a grill to cool completely.

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