Chocolate Lover's Delight
Kahlua soaked chocolate cake is layered with chocolate Angel Delight, crushed Daim bars, whipped cream and toasted almonds. The perfect end to any meal!
Ingredients
Makes: 1 large punch bowl
- 520g chocolate sponge cake mix
- 125ml coffee flavoured liqueur, such as Kahlua
- 900ml double cream, whipped
- 335g instant chocolate dessert mix, such as Angel Delight
- 2 litres milk
- 8 1/2 (28g) bars Daim chocolate bars, crushed
- 20g flaked almonds, toasted for topping
Method
Prep:45min ›
Cook:30min ›
Extra time:4hr chilling ›
Ready in:5hr15min
- Bake cake according to package directions for one 20x30cm cake. When cake is cool, poke holes in the top and pour the coffee liqueur over it. Break up the cake into 2.5cm cubes and set aside.
- Mix the dessert mix with the milk until thick.
- In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the chocolate dessert mix, 1/2 of the crushed Daim bars and 1/2 of the whipped cream. Repeat layers following the same order. Sprinkle top with almonds and more crushed Daim bars, if desired. Cover and refrigerate for several hours before serving.
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Reviews & ratings
Average global rating:
(17)
Reviews in English (16)
Yummy! I made this with oreo cookies because I didn't feel like hunting down the toffee bars and skipped the almonds because I topped it with the crushed cookies. This is so yummy! I almost tried butterfinger bars but chickened out. Don't know why, I think it would be hard to make this taste bad. - 14 Nov 2008 (Review from Allrecipes US | Canada)
Very good when made with brownie mixes instead of cake mixes too. I made it for a BBQ and it was devoured even before the meal! - 24 Mar 2004 (Review from Allrecipes US | Canada)