Moirs Ultimate Choc Extravaganza

INGREDIENTS

2 x 400g packets of Moir’s Soft ‘and
Moist Chocolate Cake Mix
2 heaped teaspoon (10ml) of instant coffee
powder dissolved into...
2 tablespoon (30ml) hot water
4 eggs
100ml cooking oil
400ml fresh milk

Filling
250ml Fresh Cream
1 teaspoon Moir’s Vanilla Essence
200g dark chocolate

Chocolate Ganache
200g dark chocolate
180ml fresh cream
100g hazelnuts

METHOD

Make up the Moir’s chocolate sponge
cakes as per instructions, adding 1
teaspoon (5ml) of instant coffee dissolved
into 1 tablespoon (15ml) hot water per
400g packet. You will end up with four
sponge cakes
Melt the chocolate in a heatproof bowl
over simmering water and cool slightly
Beat the 250ml cream until thick.
Mix the Cream, chocolater. Spread a
3rd of the cream filling over the top
of the sponge cake and top with the
next sponge
Repeat until you have four layers.
Refrigerate for an hour or until the
filling has set.
In the meantime, make the chocolate
ganache by melting the 180ml cream and
chocolate in a heatproof bowl over
simmering water. 
Stir until smooth and then add the
Frangelico.
Leave to cool slightly and then pour
over the cake, allowing the ganache
to drip over the edge of the cake.
Top with the hazelnuts

INFO & TIPS

By moirs

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