You will need
3 extra large eggs, at room temperature
1 cup (250 ml) canola oil
1 cup (250 ml) hot water plus 2 t (10 ml) of coffee granules
1 x 650 g Ina Paarman’s Chocolate Cake Mix
1 cup (250 ml) fresh cream
2 T (30 ml) Ina Paarman’s Lemon Flavour Cheesecake Mix
360 g tin caramel treat
Adjust the oven rack to the middle the position and preheat the oven to 180°C.
Butter and line the base of a swiss roll pan 38 cm x 25 cm with baking paper.
Beat eggs and oil together for 30 seconds on high speed until well blended.
Add coffee and beat until well blended on medium speed.
Add dry mixture, fold in carefully with a spatula. Blend until just combined, do not beat, folding by hand gives the best result.
Scrape mixture into prepared pan. Drop the pan 5 times to expel air bubbles. Level the top.
Bake for 30 minutes. Mixture is done when it pulls away slightly from the sides of the pan.
Leave to cool and then turn out the cake.
Cut out 8 rounds, each 8 – 9 cm in diameter, make up the 9th one with 2 half rounds cut from the sides of the cake.
The remaining off-cuts will be used to make truffles.
Whip the cream, with 2 T (30 ml) of Cheesecake Mix until firm.
Pipe a generous layer of cream over one of the rounds, top with another round, pipe with more cream.
Spread one of the best rounds with caramel treat and place on top of the mini cake. Repeat for the other two mini cakes.
Decorate with truffles. Recipe to follow.