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325 ml self raising flour
125 ml cocoa powder
250 ml castor sugar
5 ml bicarbonate of soda
A pinch of salt
250 ml LANCEWOOD® Buttermilk
2 large eggs
45 ml canola oil
80 ml strong coffee, warm
2 x 55 g bars Bar One, cut into 1 cm thick slices
80 g dark chocolate
125 ml cream
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
1 x 55 g bar Bar One, thinly sliced
Preheat the oven to 180°C. Grease and line a 5 cm deep x 20 cm in diameter cake pan. Mix self raising flour, cocoa powder, castor sugar, bicarbonate of soda and salt together until well combined. In a separate bowl, beat the buttermilk, eggs and oil together. Add the coffee and mix well. Add to the dry ingredients and mix until well combined. Pour into the prepared cake pan. Bake for 35 – 40 minutes or until a skewer inserted comes out clean. Leave to cool slightly in the pan and then turn out onto a wire rack and leave to cool completely.
Melt Bar One, dark chocolate and cream together over low heat. Leave to cool and add it to a bowl. Beat the mixture into the cream cheese. Spread on top of cake and arrange sliced Bar One on top.
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