Step 1

In a mixer bowl with a whisk attachment, place the cream cheese, heavy whipping cream, powdered sugar, and vanilla pudding powder. Mix on medium speed until you achieve a soft but stable cream.

Step 2

Prepare a bowl with milk and coffee, dip the Petit Beurre biscuits into the coffee, and arrange them side by side in the rectangular mold, creating two layers of coffee-soaked biscuits. Cover with half of the cream mixture and smooth it using a spatula. Arrange two more layers of coffee-soaked biscuits, cover with the remaining cream, and smooth it out. Refrigerate for at least an hour to set before adding the ganache.

Step 3

In a mixing bowl, place the chopped dark and milk chocolate. Heat up the heavy whipping cream in a saucepan until it simmers, then pour it over the chopped chocolate. Wait for about a minute, then stir until everything is melted and smooth.

Step 4

Remove the cake from the fridge and pour the ganache over it, gently moving the dish to ensure full coverage of the cake. Refrigerate the cake for at least 3 hours to allow it to set before serving.