The Cake
2 cups flour
2 cups sugar - I use caster sugar
125gr butter
1cup boiling water
4 eggs
4 tbsp cocao
4 tsp baking powder
1 tsp vanilla extract
2 tsp fine cinnamon
1/2 tsp salt
1/2 tsp fine nutmeg
1/2 tsp fine cloves
Preheat oven to 180C. Prepare your cake pans(23 cm) but spraying them with a non-stick spray or butter them. Cut a circle of grease-proof paper the size of the pan and line the pan with it. Sieve the flour, salt, baking powder and spices.Keep aside. Beat the eggs and sugar until pale in color and thick and foamy. Melt butter, boiling water and cocoa together in a separate pot. Add the flour mixture to the egg mixture and start folding it in. Add some of the hot cocoa mixture and mix well after every addition until all the ingredients are mixed together properly. Divide the mixture between the 2 pans and bake for about 30-35 minutes or until the cake pulls away from the side of the pan.
The mousse Filling
500ml fresh cream
1 packet Instant Chocolate pudding
2 tbsp Kahlua Liqueur - you need more for the cake
1 cup cold milk
Mix the instant pudding with 1 cup cold milk. Beat and let it set in the fridge. In the meantime, whip the cream until it forms stiff peaks and then beat in the chocolate pudding spoon by spoon. Add the liqueur and mix well.
To assemble the cake
About 125ml Kahlua
fresh berries of your choice
sprigs of mint
chocolate shavings
When the cake has cooled completely, cut each cake in two halves, so that you have 4 layers. Place 1 layer on your cake plate and drizzle with some Kahlua. Spread some of the chocolate mousse filling over the cake and top with another layer. Repeat until all 4 layers are done. Decorate the cake with fresh berries and chocolate shavings.
PS: This cake has to be eaten the same day and it MUST stay refrigerated until you are ready to serve. If you use non-dairy cream, the cake will last longer and refrigeration is not needed.
(Nina Timm van My Easy Cooking)
