Chocolate Ganache Gateau

This is an excellent chocolate cake for dessert or afternoon tea.

Ingredients make 16 slices

1 round chocolate mud cake 28 cm (2000g)

1400 g dark chocolate ganache

Dark chocolate shavings

16 chocolate tiles

240 ml Kahlua

Method

Slice the chocolate cake in four layers. Place the bottom layer chocolate cake on a cake tray and sprinkle evenly with 60 ml Kahlua. Spread a layer of chocolate ganache and place the second cake layer. Sprinkle with 60 ml Kahlua and spread another layer of ganache. Place the third chocolate cake layer on top and sprinkle with 60 ml Kahlua and spread another layer of ganache. Place the last chocolate cake layer on top and sprinkle with 60 ml Kahlua. Spread ganache on top and the side of the cake and cover the side with chocolate shavings. Allow cooling in the fridge before dividing and cutting the cake into 16 pieces. Dust with cocoa powder and decorate each slice with a chocolate ganache rosette and a chocolate triangle tile.

Note: Try using Tia Maria instead of Kahlua.