You will need:

1 pack of Jane Asher Chocolate Fudge Cake
2 Sandwich cake tins & electric whisk
50ml oil
2 medium eggs
180ml of water
142ml double cream
2 sachet of cappuccino (2 x 16g)

METHOD:

Please note that cooking appliances may vary. These instructions are given only as a guide.

Preheat oven to 180 °C (160°C for fan assisted ovens)/350°F/Gas Mark 4.

Cake:

1. Blend together the contents of the chocolate cake sachet with 2 medium eggs, 180ml water and 50ml oil in a large mixing bowl. In addition add one of the cappuccino sachets. Whisk on slow speed for 30 seconds then continue on maximum speed for 2 minutes.

2. Divide the mixture equally into two greased and lined 18cm (7”) sandwich tins.

3. Bake in the centre of the oven for 25-30 minutes.

4. Remove the cakes from the oven and allow to cool completely.

   Filling:

5. Lightly whisk the cream to give a soft whipped texture. Add a cappuccino sachet (reserving a teaspoon for dusting) and gently fold into the cream. Cover the surface of one of the cakes with the cream and sandwich the cakes together.

6. Finally dust the top surface of the cake with the reserved cappuccino.

    

   Perfect with afternoon coffee!