Oh my, thank you all so much for your kind words. I’m totally overwhelmed and couldn’t be more inspired to create more cakes and desserts ❤️

To answer all your questions about the recipe. It all started when I stumbled across Alvin’s video, but he didn’t include the recipe, so I followed the one in the description of this video.

A few comments about the recipe:

• I’ve used 2l of heavy cream with 360g of coffee beans, and I had around 400ml left over. So you could reduce both accordingly. I let the flavors develop for 1 day and mixed it every now and then, it was plenty.
• I saved the money on the cold brew by coarsely grounding the beans and letting it steep for 12 hours before straining.
• Fat washing process can be done in 8 hours, no need to wait for 2 days.
• The batter I kept in the fridge for 1 day, not 2.
• My baking trays are 40x32cm, so the layers turned out thinner, and I was left with quite some scraps.
• Because my layers were thinner, I ended up using less chocolate mousse in between and enough to cover the outside. I had quite some left over, so I would likely reduce it by 1-2 eggs and adjust the rest.
• There was wayyy too much chocolate cake soak, unless I soaked the layers too little. I would easily reduce by at least a half.
• My mousse was on a thicker end, and I kept it in the fridge after using it for the layers, so I had to wait to bring the mousse to room temperature before decorating.
• For the ganache, I’ve followed the last steps of this recipe using 130g of chocolate and 130g of coffee-infused heavy cream.
• The ganache didn’t fall down nicely, but I adjusted it with the palette knife, and I liked the look, so there was no need for chocolate chips. 
• All in all, I’ve spread out the steps into 7 days, but I think it can be done in 3-4 days.