Ingreadient :

• 1 x chocolate sponge, sliced horizontally into 4
• 1 x vanilla sponge, sliced horizontally into 4
• 800ml double cream, whipped
• 1 tbsp Amaretto
• 1 tbsp espresso coffee
• 400g dark chocolate
• 400ml double cream
• 50g butter
• 50g white chocolate

Direction :

1. Whip the cream to soft peaks, then fold ½ the amaretto and ½ the coffee.
2. Layer up cake and cream, alternating the cakes. You can use the other half of the liquer or coffee to spoon over the sponge if you like (optional).
3. Melt the chocolate and cream together, then finish with butter and a splash of water.
4. Pour the chocolate and cream mix over the cake and set.
5. Optional: melt the white chocolate and pipe a message on top.