كيكة باردة بنكهة القهوة

We arrange the chocolate cake in a Pyrex dish to form the first layer.

We poke holes in the cake using a fork to help it absorb the milk.

We evenly soak the cake with milk.

We whip the cream until it becomes stiff and fluffy.

We add the cream (qashta) to the whipped cream and mix until combined.

We dissolve the instant coffee in the hot water.

We add the coffee mixture to the cream blend and mix until smooth and well combined.

We spread the cream mixture over the cake using a spatula to create an even layer.

We sift unsweetened cocoa powder on top to garnish.

We place the dish in the fridge for at least 4 hours, preferably overnight, for best flavor and texture.