You will need
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
¼ cup (60ml) coffee liquer (to be sprinkled over baked cake layers)
2 x 90 g dark chocolate slabs, melted
4 t (20 ml) good quality coffee granules
2 T (30 ml) boiling water
1½ cups (375 ml) fresh cream
250 g cream cheese
¼ cup (60 ml) sweetened condensed milk
¼ cup (60 ml) coffee liqueur
50 g dark chocolate, melted
Don’t leave out the condensed milk – this is the secret of the restaurant in Italy known for its tiramisu.
Adjust oven rack to the middle position and preheat the oven to 180°C. Butter two 22 cm cake pans and line the bases with baking paper.
Mix cake according to package instructions.
Divide mixture between two pans. Level the tops.
Bake for 30 – 35 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 horizontally through the middle to form two layers.
The cakes will now be sprinkled with liqueur and sandwiched together with the Tiramisu mixture.
Place 130g of the broken chocolate in a bowl, over another bowl, with hot water, leave to melt slowly.
Dissolve the coffee granules in the boiling water. Leave until cold. Whip the cream until stiff and blend in, on slow speed, the cream cheese, condensed milk, melted chocolate, coffee liqueur and cold coffee.
On a cake stand, place one layer of chocolate cake and sprinkle with a little of the coffee liqueur listed under the cake ingredients.
Spread ¼ of the tiramisu mixture over.
Continue layering, ending with a tiramisu layer.
Melt the last 50 g of chocolate and drizzle over the cake. Wait for the chocolate to set and then cover lightly with cling film and refrigerate overnight.