This moist and delicious layered cake looks and tastes absolutely amazing. Make a day ahead so the flavours have time to mix and mingle. Using a store bought sponge saves on time – just mix filling and assemble. Fancy taste without all the work.
INGREDIENTS (Serves 12)
500g rectangular unfilled double sponge, cut horizontally across the cakes to make 4 x 1cm thick layers
500g cream cheese, room temperature
2/3 cup caster sugar
1 cup whipping cream
2 tsp vanilla essence or vanilla extract or vanilla bean paste
110g finely grated dark baking chocolate
¼ cup caster sugar
¼ cup coffee flavoured liqueur (Kahlua or Tia Maria)
2 tsp cocoa powder
Cocoa powder, for dusting
Fresh berries, for serving
Beat the cream cheese, sugar, cream and vanilla with an electric mixer until smooth then fold through the grated chocolate. Set aside.
Combine the extra sugar, liqueur and cocoa in a microwave safe glass jug and cook on high for 1-2 minutes, stirring occasionally until the sugar has dissolved. Cool.
Place first sponge layer onto a serving plate lined with a sheet of baking paper the area of the sponge. This will stop the sponge sticking to the plate and will make it easier to cut and serve.
Brush or drizzle sponge with a ¼ of the liqueur mixture.
Spread a ¼ of the cream cheese mixture evenly over the sponge. Repeat layers finishing with the cream cheese mixture. Place plate into a large container with a lid and chill overnight.
Lightly dust with cocoa powder and serve with fresh berries.
Memory: This recipe belongs to my great friend Sandra. Sandra and I met when my girls were at 3 year old kinder in Blackburn, Melbourne. We have remained great friends and we meet every few weeks for a long chat over a coffee. Sandra and I share three things in common – we both have a hearing impaired child, we both love cooking and we both love to chat. Every time I make these chocolate caramel tarts I think of Sandra