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
1 x 250 g Ina Paarman’s Chocolate Icing Kit
125 g butter at room temperature
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 when defrosting.
Method
Cake
Adjust the oven rack to the middle position and preheat the 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 two Bar-One’s, cut into 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.
Bar-One glaze
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.
Icing
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.
