Preheat the oven to 160oC/325oF/Gas
3. Grease the cake tins, line the bases with greaseproof paper and
grease the paper.
Divide the cake mixture evenly between
the tins and smooth the surfaces. Bake in the centre of the oven for
about 20-30 minutes, or until firm to the touch.
Turn out on to a wire rack, peel off
the lining paper and leave to cool.
Melt the chocolates in two separate
bowls, pour on to baking paper and spread evenly. As it begins to set,
place another sheet of baking paper on top and turn the chocolate
"sandwich" over. When set, peel off the paper and turn the chocolate
sheets over. Cut out haphazard shapes of chocolate and set aside.
Sandwich the two cakes together using
the fudge frosting. Place the cake on a stand or plate. Color the glace
icing using the weak coffee and add enough water to form a spreading
consistency. Spread the icing on top of the cake almost to the edges.
Cover the side of the cake with chocolate hazelnut spread.
Press the chocolate pieces around the
side of the cake and, using a piping bag fitted with a No 1 nozzle,
decorate the top of the cake with "jazzy: lines over the glace icing.