Mocha Layer Cake Recipe

Preheat your oven to 180 degrees C. Grease and line three 8-inch cake tins.

In a large bowl, mix the flour, sugar, cocoa powder, baking powder and salt. In a separate bowl, whisk the eggs, milk, oil and vanilla. Gradually add the wet ingredients to the dry, stirring continuously until well combined.

Divide the batter equally between the prepared cake tins. Bake for about 30 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

While the cakes are cooling, prepare the coffee syrup. In a small saucepan, combine the sugar and coffee. Stir over medium heat until the sugar has dissolved. Set aside to cool.

For the gnash frosting, heat the cream in a small saucepan until it just begins to steam. Pour the cream over the grated chocolate, let it sit for a minute, then stir until smooth. Set aside too cool and thicken.

To assemble the cake, brush the tops of the cooled sponge layers with the coffee syrup. Spread a layer of gnash frosting on top of one layer, then carefully place the next layer on top, repeat. Spread the remaining gnash frosting on top and around the sides of the cake. Sprinkle with chocolate flakes before serving.