FIVE-LAYER CHOCOLATE CAKE

SERVES 12

PREP + COOKING TIME: 2 HOURS (+ COOLING AND REFRIGERATION)

You will need to start this recipe the day before required, or make it in stages over two days.

DARK CHOCOLATE FUDGE CAKE

• 50 g butter, chopped

• 100 g dark chocolate, chopped

• 110 g (½ cup firmly packed) brown sugar

• 1 egg

• 75 g (½ cup) cake wheat flour

• 60 g (¼ cup) sour cream

WHITE CHOCOLATE CHEESECAKE

• 60 ml (¼ cup) thickened cream

• 125 g white chocolate, chopped

• 250g cream cheese, softened

• 75g (1⁄3 cup) sugar

• 1 egg

ESPRESSO JELLY

• 15 ml (1 tbsp) powdered gelatine

• 375 ml (1½ cups) water

• 30 ml (2 tbsp) sugar

• 20 ml (4 tsp) instant espresso coffee granules

MILK CHOCOLATE MOUSSE

• 150 g milk chocolate, chopped

• 180 ml (¾ cup) thickened cream

DARK CHOCOLATE GLAZE

• 200 g dark chocolate, chopped

• 20 ml (4 tsp) vegetable oil

CHOCOLATE WAVES

• 100 g dark chocolate, chopped finely

• 5 ml (1 tsp) Dutch-processed cocoa

1. Preheat the oven to 160°C (140°C fan-forced). Unlock the base from a deep 22 cm springform pan, invert the base, then cover it with a piece of baking paper. Lock the ring around the base over the paper (the paper will extend outside the pan, making it easier to remove the cake later). Grease the pan and line the side with baking paper, extending the paper 5 cm above the rim.

2. To make dark chocolate fudge cake: Stir the butter and chocolate in a small saucepan over low heat until smooth. Remove from the heat. Stir in the sugar, then the egg, flour and sour cream. Spread the mixture into the pan and set aside until required.

3. To make the white chocolate cheesecake: Stir the cream and chocolate in a small saucepan over low heat until smooth. Leave to cool. Beat the cream cheese and sugar in a small bowl with an electric mixer until smooth. Beat in the cooled chocolate mixture, then the egg (do not overbeat it). Pour the cheesecake mixture over the chocolate fudge cake in the pan. Bake for 30 minutes or until the centre of the cheesecake is set and has a slight wobble. Leave to cool in the oven with the door ajar. Place in the fridge to chill.

4. To make the espresso jelly: Sprinkle the gelatine over 60 ml

(¼ cup) of the water in a small heatproof jug. Stand the jug in a small pan of simmering water and stir until the gelatine has dissolved. Leave to cool. Pour the remaining water into a small saucepan with the sugar and coffee granules. Stir over low heat until the sugar and coffee granules have dissolved. Stir in the gelatine mixture. Transfer the mixture to a jug. Place in the fridge to chill for 30 minutes or until the mixture has thickened slightly to a custard consistency. Pour the jelly mixture over the cheesecake in the pan. Carefully smooth the surface. Place in the fridge to chill for 30 minutes or until set.

5. To make milk chocolate mousse: Melt the chocolate until smooth. (See the Test Kitchen note below.) Leave to cool. Beat the cream in a small bowl with an electric mixer until soft peaks form. Fold in the cooled chocolate. Spread the mousse mixture over the jelly in the pan. Smooth the surface. Place in the fridge to chill for 3 hours or overnight until set.

6. To make the dark chocolate glaze: Stir the chocolate and oil in a small heatproof bowl over a small saucepan of simmering water (don't let the water touch the base of the bowl) until smooth. Leave to cool slightly.

7. To make chocolate waves: Melt half the chocolate. Remove the bowl from the pan and stir in the remaining chocolate until melted. Spread the chocolate thinly over a piece of baking paper. Place a rolling pin under the paper. Leave the chocolate to set at room temperature. Break it into shards.

8. Remove the cake from the pan and place it on a plate. Working quickly, spread glaze over the top and side of the cake. Place in the fridge for 10 minutes or until the glaze has set. Decorate the cake with chocolate waves and dust with cocoa.