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Heavenly mocha choc bliss cake
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Prep Time:
90 minutes
Cook Time:
85 minutes
Total Time:
175 minutes
Indulge in an impressive chocolate cake with layers of moist sponge, coffee cream, and a decadent mix of dark chocolate, vanilla, and Baileys flavors.
Ingredients:
  • Canola oil spray
  • 200g butter, at room temperature
  • 200g (1 cup, firmly packed) brown sugar
  • 2 tsp vanilla bean paste
  • 200g dark chocolate, melted, cooled
  • 3 eggs
  • 190g (1 1/4 cups) self-raising flour, sifted
  • 20.00 gm cocoa powder, sifted
  • 75g (1/4 cup) reduced-fat sour cream
  • 150g butter, extra
  • 230g (1 1/2 cups) icing sugar mixture, sifted
  • 20.00 ml instant coffee granules
  • 15.00 gm boiling water
  • 40.00 ml with a Hint of Coffee topping
  • 100g butter, at room temperature, chopped
  • 200g 80% cocoa dark chocolate, finely chopped
  • 60ml (1/4 cup) pouring cream
  • 80g dark chocolate, melted
  • 80g NESTLÉ BAKERS' CHOICE Dark Choc Melts, melted
Instructions:
  • - Preheat the oven to 160°C. - Grease a round 7.5cm-deep, 18cm cake pan and line it with non-stick baking paper. - Using an electric beater, mix the butter, sugar, and vanilla until pale and creamy. - Stir in the chocolate. - Add the eggs one at a time, beating well after each addition.
  • Alternate folding the flour and cocoa powder with the sour cream until just combined. Transfer the mixture into the prepared pan, smoothing the surface. Bake for 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean. Let it cool completely in the pan before serving.
  • In a small saucepan over low heat, combine butter, chocolate, and cream. Stir until smooth. Set aside to cool completely, stirring occasionally.
  • Beat the extra butter in a bowl with an electric beater until pale and creamy. Gradually add the icing sugar, beating well after each addition. In a separate small bowl, dissolve the coffee in water and stir in the Baileys. Gradually beat the coffee mixture into the butter mixture until smooth and combined.
  • 1. With a sharp serrated knife, carefully slice the cake horizontally into 4 even layers. 2. Place the first cake layer, cut-side up, on a serving plate and generously spread one-third of the coffee mixture on top. 3. Continue layering the remaining cake and coffee mixture, finishing with the final cake layer.
  • With an electric beater, whip the topping until creamy and slightly fluffy. Evenly spread over the top and sides of the cake.
  • Prepare the collar by trimming a 60cm piece of non-stick baking paper to match the height of the cake plus 2-3cm. Spread a thin, even layer of combined chocolate over the paper, creating a jagged edge along one long side. Allow it to set for 1-2 minutes, then wrap the collar around the cake with the jagged edge facing up, extending it above the cake's top. Gently press to secure, refrigerate until set, and carefully remove the baking paper.

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