Now, pour the batter in a cake tin lined with parchment paper and bake it at 180c for 20-25 minutes.
Beat the chilled whipping cream till stiff peaks
in another bowl, mix the mocha & cacao spread with fresh cream and heat in a microwave for 10s. Mix it well till the consistency loosens.
Now, take your serving glasses and cut out the cake in the size of its base. Cut another to make layers of the dessert. keep them aside.
Now, line the base with a slice of cake. Pour some of the mocha & cacao spread on the top of it. Now, take a tablespoon full of the whipping cream and spread that generously. Adjust the quantity as per your serving dish.
Now, gently place another slice of the cake and repeat the steps.
Once you have filled the glass and reached the top, you can give it a neat finish by leveling the top, or pour a few drops of the spread and make swirls with these.
Chill these till you are ready to serve. By the time you take them out, you will notice that the cakes have soaked in the choco and mocha flavors.
There are few points that can be kept in mind for this recipe. I urge to bake the cake at home. My recipe is lightly sweetened and hence balance the sweetness of the recipe in the end.
Also, I used unsweetened whipping cream and didnt add any sugar to it as the Mocha and Cocoa spread is amply sweet in itself.