Decadent mocha delight

Recipe from: 6/1/2000 12:00:00 AM
Ingredients 12
Servings 0
Time 1 hour + refrigerati


  • 225
    soft butter
  • 225
    castor sugar
  • 4
    large eggs, lightly beaten
  • 10
    instant Nescafé coffee granules
  • 180
    self-raising flour
  • 45
  • 300
    thick cream
  • 150
    dark chocolate, chopped
  • 150
    white chocolate, chopped
  • 40
    cocoa powder
  • 100
    dark chocolate, melted


50-60 min
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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