By Ina Paarman
Prepare this delectable cake the day before to give it time to firm in the
fridge.
You will need:
Cake batter
3 extra large eggs, at room temperature
1 cup (250 ml) canola oil
2 t (10 ml) coffee granules to make 1 cup (250 ml)
hot black coffee
1 x 650 g Ina Paarman's Chocolate Cake Mix
Chocolate mousse
1 cup (250 ml) water
1 x 310 g Ina Paarman's Chocolate Mousse
1 cup (250 ml) fresh whipping cream
Garnish:
½ cup fresh cream
125 g dark chocolate
Method
Adjust the oven rack to middle position. Preheat
the oven to 180°C. Butter two 22 cm cake pans
and line the bases with baking paper. Beat the
eggs and oil together on high speed with an electric mixer or hand beater until well blended. Add
the coffee and beat on high speed for 1 minute.
Add Cake Mix and fold in with a spatula until just
blended. Divide the mixture evenly between the
two pans. Bake for 35-40 minutes. Leave the cakes
to cool in the pans for 10 minutes. Turn out onto a
cooling rack and leave until cold. Cut each cake through the middle to form two layers. When the inside is
cold the cakes can be sandwiched together with the mousse.
Assembly
Make up Mousse according to pack instructions using only 1 cup of water. Divide the mousse mixture
roughly into three. Spread one third of the mousse on the cut side of one of the bottom layers. Smooth
right to the edges of the cake with a palate knife. Place the next layer on top. Proceed in this way until all
the mousse and three of the four cake layers have been used. The top layer of cake must be placed best side
up.
To stabilize the cake and ensure a neat shape, wrap a double layer of wax or greaseproof paper around the
sides of the cake. Secure tightly with clothes pegs and refrigerate overnight.
Warm cream and chocolate. Refrigerate to soft-set and spread over the cake