Pre-heat oven to 350 F degrees. Grease round pan with parchment paper round and set it aside.

In a bowl sift together all-purpose flour, cocoa powder, baking soda, salt and instant coffee powder. Sift the ingredients twice. Set it aside.

Add 1 cup milk to another bowl and then add 1 tablespoon of vinegar to it. Let it sit for 5 to 10 minutes until the milk curdles a little.

Then add sugar to the milk-vinegar mixture and mix until the sugar dissolves.

Add in the oil.

Add in the vanilla extract and mix until everything is well combined.

Now, transfer the wet ingredients to the sifted dry ingredients

Mix until everything is combined and the batter is smooth and there are no lumps.

Transfer batter to the prepared cake pan. Bake at 350 F degrees for 28-30 minutes or until a toothpick inserted in the center comes out clean. Take the pan out of the oven, let it remain in the open to cool completely.

For the chocolate ganache, add the chopped chocolate and heavy cream to a glass bowl. Place this bowl on top of a pan with slowly simmering water

Stir until the chocolate melts and mixes with the cream completely.

Add a tspof unsalted butter to get shiny texture.

Let the ganache cool down a bit and then pour over the cooled chocolate cake.

Pour white chocolate in piping bag and garnish cake from one side.

Sprinkle golden dust over in and stick boubon at side edeges