Name: Soft serve chocolate delight
Yield: 0 serving
Cuisine: Bake
Ingredients: 420.00 g flour self-raising; 25.00 g cocoa powder; 7.00 ml Bicarbonate of soda; 260.00 g castor sugar; 60.00 ml golden syrup; 3.00 eggs; 300.00 ml oil; 300.00 ml milk; 200.00 g chocolate white or dark, melted; 125.00 ml cream; 15.00 ml nescafé instant coffee granules; 50.00 g milk chocolate finely chopped; 80.00 g icing sugar; decoration GROUPING; 75.00 g butter; 100.00 g milk chocolate; 280.00 g icing sugar; 50.00 ml milk

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Ingredients (18)

CAKE

420.00 g	flour — self-raising
25.00 g	cocoa powder
7.00 ml	Bicarbonate of soda
260.00 g	castor sugar
60.00 ml	golden syrup
3.00	eggs
300.00 ml	oil
300.00 ml	milk

FILLING

200.00 g	chocolate — white or dark, melted
125.00 ml	cream
15.00 ml	nescafé instant coffee granules
50.00 g	milk chocolate — finely chopped
80.00 g	icing sugar
	decoration — GROUPING
75.00 g	butter
100.00 g	milk chocolate
280.00 g	icing sugar
50.00 ml	milk

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Method:

Preheat the oven to 160 ºC (350 ºF). Grease a 22 cm square cake tin with margarine and line it with waxed paper.
Sift the self-raising flour, cocoa, bicarbonate of soda and castor sugar together in a large mixing bowl.
In another mixing bowl, beat the golden syrup, eggs, oil and milk together.
Add the syrup mixture to the dry ingredients and beat for about 2 minutes or until well blended.
Pour into the prepared cake tin and bake for 60 to 65 minutes or until baked through and a testing skewer comes out clean when inserted into the centre of the cake. The top of the cake may crack, but this is not serious as the entire cake can be iced.
Turn the cake out onto a wire rack to cool and remove the waxed paper.
Place the cake on a level surface.
Using a ruler, measure 4,5 cm up from the base of the cake and mark the circumference of the cake at this point with toothpicks.
Cut the cake along this line and set the top layer aside.
Measure a 4 cm wide perimeter on the bottom cake layer and mark it with toothpicks.
Cut out the centre, taking care to leave the base intact.
Prepare the filling: Melt the white chocolate in the microwave oven at 70 per cent power.
Stir at 1 minute intervals or the chocolate squares retain their shape even though they have started melting.
Add the cream and the coffee granules, dissolved in 20 ml boiling water. Beat with a wire whisk for 5 minutes or until the mixture thickens.
Add the chopped chocolate and blend.
Add sifted icing sugar and mix well.
Spoon into the hollow in the bottom cake layer.
Replace the top of the cake and chill for about 30 minutes.
Prepare the icing: Melt the butter and chocolate together in the microwave oven at 70 per cent power.
Stir at one-minute intervals until the chocolate and butter are completely melted.
Sift the icing sugar and add to the chocolate mixture, alternating with the milk.
Beat continuously until the mixture is smooth and shiny. (Cool slightly if the icing is too liquid to spread over the cake.)
Decorate the entire cake with the icing and use the remaining icing for decorative rosettes.
Makes a large cake.