- 1 cup [140 g] self-rising flour
- 1/4 teaspoon [1 mL] baking powder
- 4 tablespoons [60 mL] unsweetened cocoa powder
- 7 tablespoons [105 g] super fine sugar
- 2 eggs
- 2 tablespoons [30 mL] light corn syrup
- 2/3 cup [160 mL] sunflower oil
- 2/3 cup [160 mL] milk
Mocha Cream
- 1 teaspoon [5 mL] instant cofee powder
- 1 tablespoon [15 mL] boiling water
- 1 1/4 cups [310 mL] heavy cream
- 2 tablespoons [30 mL] icing sugar
Decorations
- Longs fine chocolate swirls*
- 1 3/4 ounces [50 g] grossly chopped chocolate swirls
- Icing sugar [to sprinkle]
*Longs Fine Chocolate Swirls
|
- To make long fine chocolate swirls, melt then pour melted chocolate onto a marble or an acrylic cutting board.
- As soon as chocolate hardens, at a 45° angle, run the sharp blade of a knife fast over chocolate to get long, fine chocolate swirls.
- Leave chocolate swirls to sit, side-by-side, onto waxed paper.
- Preheat oven to 350°F [180°C].
- Lightly grease 3 [7-inch /18-cm each] round cake pans.
- Into a large bowl, sift together prepared flour, baking powder and unsweetened cocoa powder.
- Mix in sugar.
- Make a well into the centre of dry ingredients.
- Beat together eggs, corn syrup, sunflower oil and milk; pour into the centre of dry ingredients.
- Using a wooden spoon, slowly mix together wet and dry ingredients, to get a smooth dough.
- Evenly pour dough into prepared pans.
- Bake into preheated oven for 35 to 45 minutes, until dough bounces pack when lightly pressed with a finger into the centre.
- Leave cakes to cool in pan onto wire racks for 5 minutes, before unmolding onto wire racks; leaves cakes to cool completely.
- Meanwhile, to prepare mocha cream, dissolve coffee powder into boiling water.
- Pour dissolved coffee into a bowl, pur in cream and add icing sugar.
- Whip until mixture holds its shape; half mixture into equal parts.
- Onto wire rack, frost top of one of the cakes with approximately half of one part of mocha cream.
- Top cream with another cake and spread remaining half of one part of mocha cream on top of cake.
- Top with remaining cake.
- Frost top and sides of cake with remaining half of mocha cream.
- To decorate, delicately press grossly chopped chocolate swirls into mocha cream all around cake.
- Transfer cake onto a serving plate.
- Align reserved long fine chocolate swirls on top of cake.
- Cut a few [approximately 7] fine parchment strips; arrange on all sides to cover part of chocolate swirls.
- Sprinkle chocolate swirls with sifted icing sugar, then very delicately remove parchment strips.
- Serve.
|
