double mocha fudge cake

Ingredients

• 3/4 cup hot water
• 3/4 cup cocoa powder
• 250g unsalted butter, softened
• 21/4 cups caster sugar
• 5 eggs
• 3 cups self-raising flour
• 1/2 tsp bicarbonate of soda
• 1 cup milk
• White chocolate curls

Mocha Fudge Icing

• 300ml tub thickened cream
• 2 tblsps instant coffee granules
• 2 x 250g blocks dark chocolate
• 380g can Nestle Caramel Top’n’Fill

Method

1 Grease two 20cm round cake pans. Line with baking paper.

2 Whisk hot water into cocoa until smooth. Beat butter and sugar in a large bowl with an electric mixer until fluffy. Gradually beat in eggs. Reduce speed to low and beat in cocoa mixture. Fold in sifted flour and soda, in two batches. Stir in milk. Divide mixture evenly in pans.

3 Cook both cakes in a moderate oven (180C) for about 1 hour 20 minutes. Stand cakes 10 minutes before turning out onto wire racks.

4 To make icing, stir cream, coffee and chopped chocolate in a pan over a low heat until smooth. Whisk caramel until smooth. Whisk into chocolate mixture. Cover and put in the fridge until spreadable.

5 Using a serrated knife, cut each cake in half. Sandwich cakes together with 1/2 cup of the icing between each layer. Spread rest of icing over top and side of cake.

6 Serve cake decorated with white chocolate curls.