Recipe of the day: 2 coffee and chocolate recipes to celebrate World Chocolate Day

1. Mix 4 cups of brewed Douwe Egberts Pure Indulgence coffee with the milk and chocolate syrup in a medium saucepan over low-medium heat.
2. Add the sugar and vanilla essence.
3. Stir often for 5 minutes or until thoroughly heated.
4. Pour the coffee into cups and top with whipped cream.

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1. Preheat the oven to 180°C. Grease the cake tins and cover the bottom with baking paper. Beat the butter and sugar with a whisk until frothy.
2. Add the eggs, one at a time, mixing each egg thoroughly before adding the next one. Sift the flour, cocoa powder and baking powder into a second bowl. Stir in the cooled coffee, milk and vanilla essence in a third bowl.
3. While stirring, add the flour and the coffee mixture to the butter-egg mixture and mix everything into a smooth dough. Fill the dough into the two cake tins.
4. Bake the cakes at 180°C in the oven until golden brown, approximately 30-35 minutes. The cakes are ready when they spring back to light finger pressure and no more dough sticks to a stick, when placed into the cake.
   Remove from the oven, allow to cool in the cake tins for a few minutes, then remove and allow to cool on cooling trays. For the butter cream, melt the butter in a saucepan over low heat. Add the cocoa powder and simmer for 1-2 minutes stirring, then remove from heat and let cool slightly.
5. Add the powdered sugar to the cocoa butter and mix thoroughly. Stir in the milk one tablespoon at a time until a smooth, shiny mass has formed, allow to cool (it will thicken). Spread half of the buttercream on to one of the cakes. Put the other cake on top and spread the rest of the cream on to the second cake. Finally, use a peeler or grater to remove pieces from the chocolate. Garnish the cake with the chocolate shavings.