Ingredients:
8 X 8 chocolate cake, cubed
1/2 tub (125 g) cream cheese
a box of instant vanilla pudding, 4 serving size
2 cups cold milk
1 cup Cool Whip topping
1/4 cup very strong coffee, cooled (I used a 1/4 cup boiling water with 2 heaping tsps of instant coffee, but espresso would be great too)
1 square semi-sweet chocolate, grated
Mix together the cream cheese and milk. Gradually add the pudding mix. Use the whisk attachment to fully incorporate the cream cheese. It will be lumpy at first but keep going.
Carefully fold in the Cool Whip using a spatula.
Take a clear bowl to show off your masterpiece and put half the cake in the bottom. Drizzle half the coffee over the cake and top with half the pudding mixture. Repeat the layers, finishing with pudding.
Top it off with the grated chocolate and refrigerate at least 2 hours. Overnight is even better.
This recipe serves 8.
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