Coffee and Chocolate Cream Cake - Happy 7th Birthday, Yuan

Ingredient	Method
Coffee Cake: 225g unsalted butter, melted 8g coffee powder 240g boiling water 255g LP flour 270g granulated sugar 1 tsp. salt 2 tsp. baking soda 120g buttermilk/milk 2 B eggs room temperature 2 tsp. vanilla	Coffee Cake: 1. Preheat oven to 180°C. 2. Add coffee powder into the boiling water. Add into melted butter and whisk until fully combined and then set aside. 3. In a large bowl, add flour, sugar, salt, and baking soda. Pour butter mixture (step 2) over and whisk together. 4. In separate bowl mix buttermilk, eggs, and vanilla. Pour over batter and whisk until fully combined. 5. Prepare two 8in round pans. Pour batter into pans and cook for 30 minutes or until an inserted toothpick is removed clean. 6. Let the cakes cool to room temperature then cut them each in half, creating four layers instead of two. You may need to level the cakes slightly if there is a large dome.
Chocolate Cake: 100g LP flour 135g caster sugar 30g Cocoa powder 1.5 tsp baking soda 1/2 tsp salt 40g sour cream 55g roasted walnut, blended 50g beaten egg (1 B egg) 90g milk 80g vegetable oil 1 tsp vanilla 80g hot water	Chocolate Cake: 1. Preheat the oven to 180C. Prepare one 8″ cake pan by greasing and flouring them. 2. Add all dry ingredients to a large bowl and whisk together. 3. Add eggs, milk and vegetable oil to the dry ingredients and mix well. 4. Add vanilla to boiling water and add to mixture. Mix well. 5. Pour into cakes pan and bake at 180C for about 30 minutes, or until a toothpick comes out with a few crumbs. 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. 7. frosting: Beat the cream cheese until smooth. Add the buttercream bit by bit and continue beat until well combined. 8. Slice the cake into 2 layers, set aside.
Coffee glaze:  15g unsalted butter, melted 1/2 tbsp. coffee powder 30g milk 130g confectioners sugar 1 tsp. vanilla extract	Coffee icing:  1. Melt butter on medium-low heat in a medium saucepan and then add the coffee powder. 2. Whisk in half and half and turn off heat. 3. Add in confectioners sugar and vanilla and whisk until there are no lumps. Let stand for 5 minutes.
Chocolate glaze:   30g dark chocolate coins 10g milk 1 tsp. vanilla extract	Chocolate glaze:  1. Microwave the chocolate and milk for few second until melted. Add in the vanilla essence and stir until combined.
Frosting: cheese swiss buttercream  50g dark chocolate coins	1. Microwave the chocolate for few second until melted. Add in the 150g cheese swiss buttercream and mix until combined.
Assembly To assemble cakes, place one coffee cake layer on cake stand and cover in cheese buttercream frosting. Place chocolate cake layer and add chocolate buttercream for frosting. Continue until all four layers are in place. Drizzle coffee icing over the top and spread some chocolate glaze on top. Decorate as desired.