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Moir's Ultimate Choc Extravaganza

Recipe Courtesy - @Moir’s

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

  • 250ml tub of whipped cream
  • 1 tsp Moir’s Vanilla Essence
  • 200g dark chocolate
  • 20ml Frangelico liqueur

Chocolate Ganache
  • 200g dark chocolate
  • 180ml fresh cream
  • 20ml Frangelico liqueur
  • 100g hazelnuts

  1. Four layers of rich chocolate sponge, filled with chocolate cream and topped with dark chocolate, hazelnut and Frangelico ganache
  2. Make up the Moir’s chocolate sponge cakes as per instructions, adding 1 tsp (5ml) of instant coffee dissolved into 1 tablespoon (15ml) hot water per 400g packet. You will end up with four sponge cakes
  3. Prepare the tub of whipped cream as per instructions for use as a topping
  4. Melt the chocolate in a heatproof bowl over simmering water and cool slightly
  5. Mix the whipped cream, chocolate and Frangelico together
  6. Spread a 3rd of the whipped cream filling over the top of whipped cream the sponge cake and top with the next sponge
  7. Repeat until you have four layers.
  8. Refrigerate for an hour or until the filling has set.
  9. In the meantime, make the chocolate ganache by melting the cream and chocolate in a heatproof bowl over simmering water.
  10. Stir until smooth and then add the Frangelico.
  11. Leave to cool slightly and then pour over the cake, allowing the ganache to drip over the edge of the cake.
  12. Top with the hazelnuts


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