This is an indulgent treat for chocolate and coffee lovers.  The flavours of the different types of chocolate marry beautifully with the coffee jelly.  The cake makes a perfect dessert.  You have to start this cake the day before as it has many stages and needs chilling time.

Layered Chocolate Coffee Cake

INGREDIENTS

Dark Chocolate  Cake

50g butter, chopped

100g dark chocolate, chopped

110g brown sugar

75g plain flour

60g sour cream

Chocolate Cheesecake

60ml double cream

125g white chocolate, chopped

250g cream cheese, softened

75g caster sugar

1 egg

Coffee Jelly

3 tsp powdered gelatine

375ml water

2 tbsp caster (super fine) sugar

1 tbsp espresso coffee powder or granules

 Chocolate Mousse

150g milk chocolate, chopped

180ml double cream

Chocolate Glaze

200g dark chocolate, chopped

1 tbsp nut or vegetable oil

Chocolate Decoration

100g dark chocolate, chopped

1 tsp cocoa powder

METHOD

For the Chocolate Cake: Preheat oven to 160C/140C fan.  Grease and base line a 22cm springform tin.  Line the sides with baking parchment, slightly extending the parchment over the sides.

Stir the butter and chocolate in a small saucepan over low heat until smooth.

Take the saucepan from the heat and stir in the sugar, egg, flour and sour cream.  Spread the mixture into the tin and leave aside.  Make sure to spread the mixture evenly and to the edges of the tin.

For the Cheesecake:  In a  saucepan and over a low heat, stir the cream and chocolate together until smooth and no more than lukewarm.  In a small bowl and using an electric mixer beat the cream cheese and sugar until smooth then, beat in the chocolate mixture and lastly the egg being careful not to over beat. Pour the cheesecake mixture over the chocolate cake in the tin and bake for 25-30 minutes or until centre of cheesecake is set and is still slightly wobbly.  Cool the cake in the oven with the oven switched off and the door open for an hour, then refrigerate.

For the Coffee Jelly:  Sprinkle the gelatine over 60ml of the water in a small heatproof bowl. Stand the bowl in a saucepan of simmering water and stir until the gelatine dissolves then leave it to cool.  Place 315ml of water in a saucepan with the sugar and coffee granules. Over a low heat, stir until the sugar and coffee have dissolved then stir in the gelatine mixture.  Pour the coffee jelly to a jug or bowl and refrigerate for at least 30 minutes or until mixture thickens slightly (mine took over 2 hours).  Pour the jelly over the cheesecake in the tin and gently smooth the surface, then refrigerate until completely set.

For the Chocolate Mousse:  Break the chocolate into  heatproof bowl, place the bowl  over simmering water and stir until smooth.  Let it cool to lukewarm but still runny. In a bowl, using an electric hand held mixer, beat the cream until soft peaks form, and then fold in the cooled chocolate.  Spoon the mousse over the jelly in tin and gently spread and smooth the surface.

Refrigerate for a minimum of 4 hours but better still overnight until set.

For the Chocolate Glaze:  Break the dark  chocolate into a heatproof bowl, add oil and sit  over a saucepan of gently simmering water. Stir until smooth.  Let it cool until it’s still runny and no more than lukewarm.

Remove the cake from the fridge and remove the side of the tin.  Pour the glaze over the cake and spread it over the top and sides of the cake.  Refrigerate until set.

For the Chocolate Decoration: Melt half the chocolate in a glass bowl over a saucepan of simmering water. Take the bowl from the heat and add the rest of the chocolate.  Stir until all of the chocolate has melted.  With a pallet knife spread the chocolate thinly over a piece of baking parchment then carefully drape the paper and chocolate over a rolling pin and leave it in the fridge until set.

Carefully cut into ribbons with a knife heated in a jug of hot water and decorate top of cake with the ribbons of chocolate and dust with cocoa powder.