Chocolate 'Gingerbread' House

Serves 8

 Ingredients

• 2 x store-bought chocolate pound cakes
• 12 oz Beyond Good 70% Dark Chocolate Melts
• 1 ¾ cups whipping cream
• ½ cup sour cream
• 1 tsp Beyond Good Pure Vanilla Extract
• 1 tbsp strong espresso
• pinch of sine salt
• 1 cup mascarpone cheese
• 1 x 14oz packet of lady finger biscuits
• Cocoa powder, for dusting

Method

1. Slice the chocolate cakes horizontally in 3 layers so you have 6 layers of cake in total.
2. Place the chocolate melts in a large bowl.
3. Heat the whipped cream, sour cream, vanilla extract, coffee and salt until just before it boils then pour over the chocolate. Allow to stand for 3 minutes before stirring until smooth. Refrigerate for 10 minutes then allow to set at room temperature.
4. Whip the frosting with a hand beater until light and fluffy - don't overbeat. 
5. To assemble the cake, place a cake layer on a serving board then spread with the chocolate mascarpone frosting. Top with another cake layer and continue until you have 5 layers.
6. Cut the remaining cake layer in half and then cut one piece in half again and lay them on top of each to form the triangular roof.
7. Cover the entire cake in the leftover chocolate frosting.
8. Arrange the Savoiardi biscuits on top and pipe extra frosting along the top of the roof, if desired. Dust with cocoa powder and serve.