Mocha Layer Cake
ready in 1 hr 15 min.
- For the cake
- ¾ cup butter
- ¾ cup superfine caster sugar
- 3 eggs
- 1 ½ cups self-rising flour (sifted)
- 1 tsp vanilla extract
- 1 Tbsp water
- For the filling and coating
- 1.333 cups cream (48% fat)
- 1 Tbsp Instant Coffee powder
- 14 ozs plain Dark chocolate (70% cocoa solids, broken)
- ⅛ cup unsalted butter
- To decorate
- Chocolate curl
How healthy are the main ingredients?egg
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 20cm|8" sandwich cake tins and line the bases with non-stick baking paper.
Cream the butter and sugar in a mixing bowl until light and creamy.
Beat in the eggs, one at a time, alternately with a spoonful of flour.
Fold in the remaining flour with the vanilla and water until blended and smooth.
Divide between the tins and bake for 20-25 minutes until risen and firm to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
For the filling and coating: heat the cream and coffee granules in a pan and bring to a boil. Remove from the heat and add the chocolate. Stand for a few minutes until melted. Beat in the butter until thick and glossy. Cover and chill until it begins to thicken slightly. Whisk the thickened mixture until fluffy and smooth.
Sandwich the cakes together with some of the chocolate cream. Spread the remaining cream over the top and sides of the cake.
Decorate with chocolate curls.