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) strong, hot black coffee
1 x 650 g Ina Paarman’s Chocolate Cake Mix
¾ cup (180 ml) strong, cold coffee
1 x 310 g Ina Paarman’s Chocolate Mousse Mix
1 cup (250 ml) fresh cream
1 x 250 g Ina Paarman’s Vanilla Icing Kit
125 g butter
¼ cup (60 ml) water
½ cup (125 ml) fresh cream
100 g dark chocolate
gold dust (optional)
This cake is definitely best assembled the day before, otherwise the mousse is too soft to cut.
Adjust oven rack to the middle position. Preheat oven to 180°C. Butter two 20 cm or 22 cm cake pans and line the bases with baking paper.
Mix cake according to package instructions. Divide mixture between two pans. 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 (see video for an easy tip). Once the inside is completely cold, the cakes can be sandwiched together with the icing and mousse.
Chocolate Mousse filling
Mix mousse according to package instructions. Use 180 ml strong, cold coffee instead of the water. Leave mousse in the fridge to set for 20 minutes.
Mix icing according to package instructions. Reserve the icing bag.
Place the bottom layer of cake on a square of baking paper. This makes it easier to turn the cake while icing. Spread one third of vanilla icing on the first cake layer. Follow with one third of mousse. Smooth right to edges of cake with a palette knife. Place next cake layer on top.
Proceed in this way until all the mousse and three of the four cake layers have been used. The final layer of cake must be placed flat side up.
To stabilise cake and ensure a neat shape, wrap a double layer of greaseproof paper around sides of cake. Secure tightly with a bulldog clip or clothes pegs and refrigerate overnight. This is best done the day before.
Place chocolate in a medium size heatproof bowl, set aside. Place cream in a small saucepan over medium heat and bring just to a simmer. Pour hot cream over chocolate and allow to stand away from the heat until chocolate has softened, about 5 minutes.
Stir until smooth. Allow to cool until it sets like a paste before using. Spoon ganaché into the reserved icing bag. Cut off the tip of the bag. Pipe over the top of the cake in a curly pattern. Blow a little gold dust off the blade of a knife over the top of the cake. (see video)