Mini Mocha Chocolate Cake - The Taste Of Home

Ingredients

• 1 pack Foster Clark’s dark chocolate cake mix
• 3 eggs
• 80 ml vegetable oil
• 275 ml water (reserve 30 ml for dissolving coffee)
• 2 Tbsp instant coffee
• 150 g dark chocolate (or milk chocolate, if preferred)
• 150 g cream
• 10 g butter (for shine and smooth texture)
• Dissolve the instant coffee in 30 ml of hot water taken from the total water amount.
• In a large bowl, combine the cake mix with eggs, oil, and the remaining water. Add the coffee mixture and beat for 2 minutes on medium-high speed until smooth.
• Pour the batter into greased or lined mini cake moulds.
• Bake in a preheated oven at 180°C for 30 minutes or until fully baked.
• Allow the mini cakes to cool slightly before decorating.
• In a saucepan over very low heat, warm the cream and chocolate together until soft and melted.
• Remove from heat, add the butter, and stir until smooth and glossy.
• Serve the mini cakes with chocolate sauce and fresh fruit.
• Dust with a little instant coffee on top for a bold, aromatic finish.