Happy Easter! Mocha Layered Cake

Indulgent, decadent and chocolatey treats for everyone! Serves 8-10, Prep 30 mins, Cook 12 mins

200g block dark chocolate,

chopped 2 tblsps boiling water 5 eggs, at room temperature,

separated ¾ cup caster sugar 2 tblsps plain flour 1/ cup cocoa powder

3 1 tblsp coffee liqueur Halved Maltesers Teasers

Mini Eggs, to decorate

COFFEE CREAM

300ml tub thickened cream 1 tsp instant coffee granules ¼ cup icing sugar mixture

1 Grease a 26cm x 32cm Swiss roll pan. Line base and sides with baking paper, extending paper 5cm above pan edges. Lightly spray with oil. 2 Place 125g of the chocolate in a large heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Remove. Stir in water. Cool to room temperature, stirring occasionally. 3 Beat yolks and sugar in a small bowl of an electric mixer for 5 minutes, or until thick. Stir into chocolate mixture. Sift flour and ¼ cup of the cocoa over top. Fold until combined. 4 Beat egg whites in same clean bowl of an electric mixer until soft peaks form. Fold into chocolate mixture in two batches. Pour into pan. Spread evenly. 5 Cook in a moderate oven (180C) for 12 minutes, or until cake springs back when touched. 6 Meanwhile, place a clean tea towel, topped with baking paper, on a bench. Dust with remaining sifted cocoa. Immediately turn out cake onto paper. Remove lining paper. Stand until cold. 7 To make coffee cream, set aside 2 tblsps of the cream. Dissolve coffee in 1 tsp hot water in clean bowl of electric mixer. Add remaining cream and sugar. Beat until soft peaks form. 8 Trim edges of short sides of cake. Cut crossways into three even pieces. Place one piece