Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. 470g pkt Green's traditional golden buttercake mix

  3. 2 eggs

  4. 3/4 cup (185ml) milk

  5. 3 tbs margarine or butter

  6. 1 tbs instant coffee

  7. 2 tbs (40ml) marsala

  8. 1 1/2 cups thickened cream

  9. 1 tbs icing sugar

  10. 3 tbs grated dark chocolate

  11. 60g dark chocolate, melted

  12. 2 tbs chopped hazelnuts

  13. Cocoa powder, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Prepare cake according to instructions. Line a 6-cup (1.5 litre) basin with plastic wrap. Combine coffee and 1/2 cup boiling water. Stir in marsala.

  2. Cut cake in half diagonally. Cut a circle to fit base of bowl from one half; slice circle in half horizontally, making two circles about 1cm deep. Place one circle in bowl, reserve other.

  3. Cut other cake half crosswise into two triangles. Cut one triangle into two small triangles. Slice all three triangles in half horizontally, making six triangles.

  4. Fit triangles around sides of bowl. Brush with coffee.

  5. Beat cream and icing sugar. Divide cream into 3 portions â??add melted chocolate to one, hazelnut to the second and grated chocolate to the third.

  6. Spread grated choc-cream in a layer over surface; repeat with melted choc-cream. Spoon hazelnut cream into centre.

  7. Fill top with remaining cake. Brush with coffee mixture. Refrigerate overnight.


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