Mocha Cream Cake

adapted from: LCBO magazine

8oz, 250g bittersweet chocolate
1¾ cups whipping cream, divided (2 tbsp - 1/4 cup - 1 3/8 cups)
2 tbsp instant coffee granules
2 tbsp granulated sugar

• In a small pot, warm 2 tbsp of cream and dissolve the coffee granules in it. Stir until smooth.
   
• Beat 1 3/8 cups of cream in a chilled bowl with the sugar and the coffee mixture until soft peaks form. Store in refrigerator until needed.
   
• Melt the chocolate and 1/4 cup of cream in a double-boiler, over low heat. Cool slightly.
   
• Gently stir 1/4 cup of the coffee cream mixture into the chocolate. Allow the chocolate mixture to cool as much as possible without becoming viscous.
   
• Fold in the remainder of the coffee cream mixture. Mix until the chocolate is nicely streaked with the cream. (Don't under-mix - the cream mixture doesn't taste nice without the chocolate. Over-mixing makes a less attractive but still tasty cake.)
   
• Pour the mixture into a plastic-wrap-lined 3 cup glass bowl. Chill for several hours until firm.
   
• Flip over the bowl and remove the plastic from the cake. Serve.

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