Ingredients
- 10 sugar
- 10 sugar until
- 10 powdered sugar
- 9 cake pans
- 3 round
- 3 eggs
- 5/8 frostin
- 3/8 filling
- 700 ml cream (heavy)
- 525 ml sour cream (thick)
- 525 ml buttermilk
- 450 gr sweet butter
- 450 gr sugar
- 375 gr flour
- 300 gr butter with the sugar until (light)
- 280 gr cocoa
- 22 gr instant coffee crystals
- 7 gr baking powder
- 7 gr baking soda
- 4 gr cinnamon (ground)
Note: The cakes must be well-chilled before assembly, or they will disintegrate under their own weight during assembly. If the cake tops rose during baking, the layers will not stack well. You will need to slice the excess off after chilling, but before splitting into layers.
