Decadent mocha delight

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Prep: 1 hr, Cooking: 55 mins
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By Food24 November 03 2009
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Ingredients (11)

225.00 g butter — soft
225.00 g castor sugar
4.00 eggs — large, slighly beaten
10.00 ml nescafé instant coffee granules
180.00 g flour — self-raising
45.00 g cocoa powder
FILLING
300.00 ml cream — thick
150.00 g dark chocolate — chopped
150.00 g white chocolate — chopped
40.00 g cocoa powder
100.00 g dark chocolate — melted
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Method:

Preheat oven to 180 ºC. Beat butter and sugar until light. Add eggs, a little at a time, beating well after each addition.
Dissolve coffee granules in 20 ml warm water and stir into egg mixture. Fold in flour and cocoa. Spoon mixture into a deep 20 cm greased and lined cake tin and bake in the oven for 1 hour or until cooked through. Allow to cool in tin for 10 minutes, then remove and cool completely.
FILLING
Divide cream in half and heat each half in a separate saucepan. Bring to the boil. Remove from heat and stir dark chocolate into 1 saucepan and white chocolate into the other. Beat each with a whisk until chocolate has melted. Set aside to cool, then refrigerate for 1-2 hours.
Beat each chocolate mixture with an electric beater for 5-10 minutes until smooth and creamy.
Slice cake into 3 horizontal slices. Spread dark-chocolate filling over bottom layer of cake. Top with second layer of cake and spread with white-chocolate filling. Top with final layer of cake and press gently to ensure that all the layers are stuck together. Refrigerate for 1-2 hours until firm. To serve, sprinkle cocoa powder over the top and drizzle with melted chocolate. Makes a 20 cm cake.



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