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
2 x 55 g Bar-One chocolates, cut into slivers
¼ cup (60 ml) fresh cream
55 g Bar-One, cut into slivers
This cake freezes brilliantly, icing and all. Freeze in a sealed airtight container and defrost in the container to prevent moisture condensing on the cake.
Adjust oven rack to middle position. Preheat oven to 180°C.
Butter two 18 cm cake pans and line the bases with baking paper.
Mix cake according to package instructions. Stir in the Bar-One slivers.
Divide mixture evenly between 2 cake pans.
Bake for 35 minutes. Leave the cakes to cool in the pans for 10 minutes.
Turn out onto a cooling rack and leave until cold.
Warm the cream to just below boiling point.
Add Bar-One slivers, remove from heat and stir until dissolved. Be patient, as it takes a while to melt.
Leave to cool.
Mix icing according to package instructions.
Ice one layer of the cake and drizzle over about one third of the Bar-One glaze.
Place the second cake on top. Ice top layer with remaining icing and drizzle with remaining Bar-One glaze.
Feather with the point of a sosatie stick.