Coffee Vanilla Chocolate Cake

Preheat the oven to 185 °C.

Sift flour and cocoa along with baking powder and baking soda together. Add cinnamon as well.

Cream butter and sugar with an electric whisk, add vanilla paste and eggs, adding the eggs one at a time and whisking after each addition.

Dissolve the instant coffee in the hot water then add to the buttermilk, stir well.

Add buttery cream to the flour mixture along with the coffee buttermilk and stir thoroughly.

Pour batter into a 28 cm Springform pan and bake for 55-60 minutes. Then take out leave to cool.

For the topping grate the chocolate. Meanwhile, heat the cream, but do not boil it. Stir in the vanilla paste and instant coffee, add cinnamon and stir well. Pour creamy mixture onto the grated chocolate and stir until completely dissolves. Leave to cool completely.

Remove the cake from the pan, transfer to a plate and carefully pour the chocolate cream on top. Serve!