Cake is best assembled on the day of serving. Cakes can be made up to three days ahead. Store in airtight containers.
2 tblsps instant coffee granules
2 tblsps boiling water
1 quantity Chocolate Cake Batter (See Chocolate Cake with Cocoa Frosting)
Cocoa powder, to decorate
300ml tub thickened cream
380g can Nestle Top `n’ Fill Caramel
Grease two 19cm x 30cm lamington pans. Line the bases and sides with baking paper, extending the paper 2cm above the pan edges.
2 Dissolve coffee granules in water in a heatproof jug. Cool. Reserve 2 tsps.
3 Fold the remaining coffee into the cake batter in a large bowl. Divide evenly between prepared pans and smooth the tops.
4 Cook in a moderately slow oven (160C) for about 25 minutes, or until cooked when tested with a skewer. Remove from the oven and stand cakes in pans for 5 minutes. Turn out onto wire racks to cool.
5 To make the caramel cream, beat cream in a small bowl of an electric mixer until soft peaks form. Whisk caramel in a bowl until smooth. Fold into cream with reserved coffee.
6 To serve, sandwich cakes together with half the caramel cream. Spread remaining caramel cream over top. Dust with sifted cocoa.