To start will measure all ingredients & set it ready on hand further sift all dry ingredients and mix all wet ingredients only add coffee with 2 tablespoons milk.and powder the sugar further take soften butter & egg must be on room temperature. Now will mix dry ingredients to wet ingredients in 2-3 batches don’t over mix the batter.

Then slightly loose it’s edges and pop it on a wire rack let it cool on both sides for 1 hour at least so that it’s perfect & spongy.besides will prepare the whipped frosting and liquid chocolate ganache for dripping. Just whip up the cream with icing sugar,drops of vanilla essence,blue colour and whip only until stiff peaks. Don’t over beat it vigorously it will curdle & separate water. Also melt chocolate with milk or nuteral gel for dripping consistency.

Now we will layer the cake evenly in two layers and on first layer I have added a Dutch cream for this I used little plain whipping cream with chocolate ganache next spray normal water on cake sponge it and Dutch frosting layer and pop few dried cranberries and a tablespoon of chocolate ganache further flip the upper layer of cake and again spray with water and add little Dutch frosting like crumble coating and set it for 10 minutes in refrigerator.