• Combine flour, sugar and cocoa in a large mixing bowl. Mix well
• While mixing on low speed, add hot water, melted chocolate, espresso and vanilla. Mix until combined
• Add mayonnaise, mix. Add eggs and beat on medium speed for 2 minutes
• Pour mixture into prepared pan and bake for 80-90 minutes or until cooked
• Let cake cool for 5 minutes in pan before turning onto a wire rack
• When cold, cut into thirds crossways. Spread a thin layer of Chocolate Cream on each layer and sandwich together
• Place cake upside down on serving plate to give a flat top. Use remaining cream to cover the top and sides of cake. Decorate with toffee pieces before serving

Chocolate Cream

• Beat cream cheese with electric mixer until soft and creamy
• Add melted chocolate while mixing. Add sour cream and icing sugar. Beat until combined and creamy

Toffee Pieces

• Melt 1 cup sugar in a heavy based pan over high heat. Once sugar turns to liquid and is golden in colour, drizzle toffee onto baking paper creating lacy pieces which can be broken when cool