Pastry by Saloni

How to Make the Chocolate Cake:
1 Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) springform cake pan with baking paper to prevent sticking.
2 In a bowl, mix hot milk and vinegar; let it sit for 5 minutes to create a tangy buttermilk substitute that enhances moisture.
3 Add instant coffee, oil, vanilla extract, and sugar to the buttermilk mixture; whisk until the sugar dissolves completely and the mixture becomes smooth.
4 In a separate bowl, sift together all-purpose flour, cocoa powder, cornstarch, baking soda, baking powder, and salt; gradually fold the dry ingredients into the wet mixture, stirring until you achieve a silky, lump-free batter.
5 Pour the batter into the prepared cake pan, smoothing the top; bake for about 25 minutes, or until the center feels firm to the touch and a toothpick inserted comes out clean.
6 Let the cake cool completely in the pan before unmolding; for a deeper coffee essence, brush or soak the cake with freshly brewed espresso once cooled.
How to Make the Mocha Frosting:
8 In a mixing bowl, combine cold whipping cream, instant coffee, vanilla extract, cocoa powder, and powdered sugar.
9 Using an electric whisk, beat the mixture until stiff peaks form; the frosting should be thick and airy.
10 Spread the whipped mocha frosting evenly over the cooled cake; for an elegant touch, dust the top with a light sprinkle of cocoa powder.
11 Refrigerate the frosted cake for at least 1 hour to allow the flavors to meld and the frosting to set; when ready to serve, dip a knife in warm water for clean, effortless slices.
12 Store leftover cake in an airtight container for up to 3 days.