The bottom layer is pure crunchy chocolate goodness, followed by a
creamy coffee layer and topped with a delicious vanilla cream based on cashew nuts and coconut cream.
No bake cappuccino
coffee layer cake is completely irresistible, made with custard coffee, sponge fingers and Tia Maria for a grown - up dessert
Freeze for at least 1/2 hour so that
the coffee layer firms up sufficiently for the vanilla layer to be added on top.
Transfer ~ 1/8 cup of the mixture on top of the firmed up
coffee layer and smooth out the tops with a small spoon.
In every bite, you should distinctly taste the chocolate, and
the coffee layers.
In goes the coffee to make
the coffee layer, and the cocoa powder, unsurprisingly, goes into the chocolate layer (you can totally use melted chocolate, if you want).
For
the coffee layer: Put coconut milk, sugar, ground coffee and sea salt in a medium saucepan over medium heat.
Over
the coffee layer, spread 3/4 cup pumpkin mixture (I was too lazy to measure, but eyeballed a healthy amount).
I just went and pinned a few things, and oh my
that coffee layered cake!!