This cake contains 500g of chocolate and 600ml of double cream. Stop counting calories for once and try a piece of this cake. I guarantee you won’t regret it.
Tips: Since the main ingredients of this cake are the (white, milk and dark) chocolates, be sure to use the good quality ones.
40g Self raising flour
2 Tbsp Cocoa powder
2 Tbsp Fresh milk
2 Tbsp strong coffee (or Baileys or Kalua)
100g White chocolate (melted and cool)
200g Plain dark chocolate (melted and cool)
600ml Double cream
200g Milk Chocolate
Preheat the oven to 180c. Lightly grease and line adeep 23cm round cake tin
Beat eggs and sugar in a bowl till thick and creamy. Sift cornflour, self raising flour and cocoa powder and fold gently into the egg mixture.
Spoon the mixture into the prepared tin and bake for 30 mins.
Turn out onto a wire rack and leave the cake until cool.
Split the cake horizontally into 2 layers
Mix the milk and coffee (or Baileys or Kalua) and brush onto the cake
Whip the cream until soft peaks form, put half of the cream into the melted/ cool white chocolate and the other half into the melted/ cool dark chocolate and stir
Spread half of the white chocolate mixture over one layer of the cake, follow by half of the dark chocolate mixture, then the remaining white chocolate mixture, and the remaining dark chocolate mixture then place the other layer of the cake on top
Place the assembled cake in the fridge for at least 4 hours or until set
Before serving, melt the milk chocolate and butter in a heat proof bowl and set over a saucepan of simmering water and stir until smooth
Remove from the heat and leave until the mixture is thick
Spread the milk chocolate mixture over the cake
Leave it to set and chill it in the fridge