1. Prepare the pans

Preheat the oven to 350°F (175°C). Position a rack in the center.

Grease two 8-inch round cake pans. Line the bottoms with parchment paper, then lightly grease the parchment.

2. Mix the dry ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Break up any visible cocoa lumps before adding the wet ingredients.

3. Add the wet ingredients

Add the eggs, milk, vegetable oil, and vanilla.

Mix on low speed until the ingredients are combined. Scrape the bottom and sides of the bowl.

4. Add the hot coffee

Slowly pour in the hot coffee while mixing on low speed.

Mix only until the batter is uniform.

The batter should be quite thin. This is normal. Do not add extra flour.

5. Bake

Divide the batter equally between the two prepared pans.

For the most even layers, weigh the filled pans with a kitchen scale and adjust the batter as needed.

Bake for 28–33 minutes.

Begin checking at 28 minutes. A toothpick inserted into the center should come out with a few moist crumbs or clean, but never coated in liquid batter.

6. Cool completely

Leave the cakes in their pans for about 10 minutes.

Turn them onto wire racks and remove the parchment.

Allow them to cool completely. Depending on room temperature, this can take 60–90 minutes.

Never put vanilla cream onto a warm cake.

7. Prepare the vanilla filling

Beat the softened cream cheese until smooth.

Add the sifted powdered sugar and vanilla. Beat until creamy and free of lumps.

In a separate chilled bowl, whip the cold heavy cream until firm peaks form.

Fold about one-third of the whipped cream into the cream cheese mixture to lighten it.

Gently fold in the remaining whipped cream.

Refrigerate for 20–30 minutes before assembling the cake.

8. Level the cakes

If necessary, trim the domed tops with a long serrated knife.

The layers need to sit flat because the vanilla filling is intentionally thick.

9. Assemble

Place the first chocolate cake layer on a cake board or serving plate.

Spread the vanilla cream into a thick, even layer.

Place the second cake layer on top and press very lightly.

If the filling starts moving outward, refrigerate the cake immediately for 20–30 minutes before continuing.

For a finish close to the reference appearance, keep the majority of the vanilla cream between the chocolate layers rather than creating an equally thick cream layer on top.

Chill the assembled cake for 30–45 minutes.

10. Make the ganache

Place the finely chopped semisweet chocolate in a heatproof bowl.

Heat 3/4 cup heavy cream until steaming and small bubbles begin appearing around the edges. Do not vigorously boil it.

Pour the cream over the chocolate.

Wait 2 minutes.

Stir slowly from the center outward until smooth and glossy.

Let the ganache cool until thickened but still spreadable.

Never spread hot ganache directly onto the chilled cream.

11. Cover the top

Spread the cooled ganache over the chilled cake in a smooth, generous layer.

Return the cake to the refrigerator while preparing the decoration.

12. Make the vanilla swirls

Whip 3/4 cup cold heavy cream with the powdered sugar and vanilla until firm peaks form.

Transfer to a piping bag fitted with a large open-star tip.

Pipe large cream rosettes or swirls across the top.

13. Decorate

Scatter semisweet chocolate chips over and between the vanilla swirls.

Keep some chocolate ganache visible between the decorations to preserve the dark-and-light contrast.

14. Chill

Refrigerate the finished cake for at least 2 hours before slicing.

For particularly clean layers, 3–4 hours of refrigeration is even better.

15. Slice

Dip a sharp knife into hot water and wipe it completely dry.

Cut one slice.

Clean, warm, and dry the knife again before making the next cut.

This prevents chocolate crumbs and cream from smearing across the contrasting layers.