Grease two cake pans with butter and cocoa powder. dust off excess and preheat oven to 160
Sieve flour, baking powder, cocoa powder,baking soda and salt.Keep it aside
Heat cream and coffee in a bowl. Add this mixture to chopped chocolate. Rest for 1 minute
Add vanilla extract and whisk chocolate mix until lump free
In a bowl, blend butter and sugar for 4-5 minutes
Add eggs, 1 at a time and blend until smooth and creamy
Alternatively add dry ingredients and chocolate mixture and blend until well combined
Pour mixture into prepared pans
Bake for 50-60 minutes until done
Cool cake for 25 minutes. Demould and cool completely. place cake on serving tray. apply whipped cream on top. place another cake on top
Now do whipped cream frosting, smooth it and freeze cake for 4-5 hours. this is essential step
Using double boiler method, melt chocolate and cream. Whisk until lump free
Cool slightly. Sieve this chocolate mixture so that any lumps remaining should be taken off
While chocolate mixture is still luke warm, add glaze gel and mix well
Divide mixture into 3 bowls, first being largest, second medium and third bowl, little chocolate. In third bowl, add red food colouring and mix well
In second bowl add white colour and red colour. Mix well
In first bowl, add white colour and mix well
In case mixture had started thickening, you can microwave it and bring to room temperature
Now take frozen cake out. Place tin over a big tray
Placd cake over tin.
Now add white mixture to mix white red mixture and without mixing start pouring it over the cake until cake is well covered
Now add little red colour mixture and using spatula lightly glaze it
Any leftover mixture can be chilled for 1 month
Use any food colouring fof glazing cake
Now chill cake for 2-3 hours
Slice and serve
