LISA’ RIGO

• Preheat oven to 350'. Grease and flour two 9 in cake pans. (shave milk chocolate bar into curls) in a large bowl combine cake ingredients (except curls) until moist. Beat 2 minutes. Gently fold curls into the batter. Pour batter into pans. Bake for 35 to 45 minutes. Cool 15 minutes, then remove from pans. Cool completely.
• Chill large bowl at least 15 minutes. Meanwhile, in a small saucepan sprinkle gelatin over cold water. Let stand for 1 minute. Stir over low heat until gelatin in completely dissolved, about 3 minutes. Let it cool.
• In chilled bowl, while beating whipping cream on low speed, gradually add the cooled gelatin mixture. Then beat on high until thickened. Add powdered sugar, cocoa, instant coffee and coffee liqueur. Beat until stiff peaks form. Refrigerate.
• Slice each cake in half. Place one layer on serving plate, top with cream, continue layering until you come to the top layer. Pour magic shell over cake. If you can not find magic shell use recipe below to make your own, Refrigerate until firm. Decorate with remaining cream. Enjoy!

How to make your own Magic Shell

• Add the chocolate to a microwave-safe bowl or container along with the coconut oil.
• Microwave, in 30 second intervals, until completely melted.
• Pour it over ice cream and watch the magic happen (allow 30 seconds before you try to crack it. You will know it's ready when the shell turns from glossy to matte). Note: If the chocolate shell re-hardens as you use it, you can just microwave it again (briefly) until liquidy.