I LOVE baking. If I had chosen a career in the culinary arts, my dream would definitely be to own my own pastry shop. I know it’s a very demanding life — behind those colorful and delicious cakes are countless early mornings, long days in the kitchen, and a huge amount of logistics. I truly admire pastry chefs.
I didn’t go to pastry school, but I do consider myself an amateur baker — the one responsible for making the family’s birthday cakes. And since I’m a diagnosed perfectionist… okay, not officially diagnosed, but self-aware — I always place this expectation on myself to create a beautiful cake. With every new sweet project, I keep improving my techniques and exploring new ones.
In this post, I’ll not only share the recipe for each component of this sweet creation, but I’ll also tell you about the difficulties I faced (there are always some when I bake — it means I’m learning). I’ll explain why certain things didn’t go as planned and how you can avoid the same mistakes if you decide to recreate this cake at home. Ready?
I’m not entirely sure, but I’d say it took me around 6 hours in total to make this cake.
🛒 Ingredients
Chocolate & Coffee Cake
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3 eggs
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1 cup sugar
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1 cup oil
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3 tablespoons instant coffee
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1 cup warm water
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1 cup 70% cocoa powder
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2 cups all-purpose flour
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1 tablespoon baking powder
Whipped Cream
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250 ml heavy cream, very cold
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1–2 tablespoons powdered sugar
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1–2 tablespoon mascarpone (optional, for extra stability)
Chocolate Ganache
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200 g baking chocolate
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200 ml heavy cream
Filling → Coffee Whipped Cream + Oreos (Crunchy Heaven)
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200 ml heavy cream
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2 teaspoons instant coffee (strong)
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2 tablespoons sugar
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10–12 chopped Oreos (use less if you prefer it less sweet)




