Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
n bourbon.
MAKE CHOCOLATE-BOURBON CAKE:
Preheat oven to 375
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350\
Prepare chocolate sponge cake batter and put in sheet pan. Bake according to package directions.
Remove from oven and roll jelly roll style and set aside.
Prepare and bake cake mix according to package directions
wo 8 inch (20 cm) cake tins, 11/2 inches (4
Put the cream cheese and half the chocolate (2 oz) into a bowl. Heat in microwave until soft and mix them to an even consistency.
Add the sugar, and mix well. Add the beer, the flour, and finally the rest of the chocolate chips, while continuing to mix.
Add the baking soda. Mix quickly; the beer will start to trigger the soda immediately.
Pour the batter into a cake pan and bake at 350 F for 35 minutes, or the usual knife-comes-out-clean test.
Combine flour, baking soda and chocolate; add in 3 additions to
Cream butter; add sugar slowly and beat well.
Add egg yolks, one at a time, beating until well blended.
Add chocolate and beat until smooth.
Mix and sift flour, baking powder, soda and salt 3 times.
Add alternately with beer, a little at a time.
Add the beaten egg whites. Bake in oblong pan at 375\u00b0 for 30 minutes or until done.
00b0F. Grease three 9-inch cake pans. With electric mixer on
0cm square cake pan and line with paper.
Place chocolate, butter
Mix all ingredients except chocolate chips.
Beat at medium speed until well blended.
Fold in chocolate chips.
Pour into greased and floured 10-inch Bundt pan and bake at 350\u00b0 for 1 hour. (This recipe was given to me by Lorene Taylor and it is the absolute best chocolate pound cake EVER!)
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.
omes out clean.
Put cake directly into the freezer from
Cream butter, add sugar slowly and beat well. Add the egg yolks one at a time, beating well after each addition.
Add the chocolate which has been melted over low heat and cooled. Beat until smooth.
Sift together three times the flour, baking powder, soda and salt. Add to the butter alternately with the beer, a little at a time, and blend well.
Beat the egg whites until stiff but not dry and fold inches.
Bake in a buttered loaf pan (9x5x3) about 30 minutes in a preheated 375\u00b0 oven. Serve plain or frost with a frosting.
stirring occasionally, until the chocolate mixture is smooth. Cool the
Line a 7 inch springform pan with the chocolate cake, flattening with your hands to fill.
Combine heavy cream and chocolate over low heat, stirring, for 3 mins, or until chocolate melts and mixture is smooth. Add liqueur. Chill for 1 hour.
Beat chocolate mousse for 1-2 mins, or until mixture is thick. Transfer to prepared pan, smooth surface and chill for 3 hours, or until set. Transfer to a serving platter and dust with cocoa powder. Top with berries and serve.
8 inch round cake pans, reserve.
Chocolate Layer Cake In a large bowl beat
nto a 9-inch round cake pan coated with baking spray