Assemble your cake stand and the following tools:
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
Dip a champagne flute into icing, and rim the glass with sprinkles.
Add 11/2 ounces of vodka.
Add one scoop of birthday cake ice cream.
Top off with sparkling rose.
Add a pretty straw and enjoy.
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.
deep 8-inch round cake pan; line bottom with parchment
re incorporated. Spoon into the cake pan and bake for 45
olks add the sweetener, melted chocolate, coffee powder, baking powder, vanilla
y-5cm) round cake pans with parchment
nch deep (6\"x3\") cake pans by greasing with shortening
Prepare and bake cake mix according to package directions
eanwhile, make the frosting: Place chocolate in the top of a
Combine flour, baking soda and chocolate; add in 3 additions to
Toast almonds until lightly browned, set aside.
Mix remaining ingredients, except chocolate chips, until well blended.
Add chips.
Grease and flour 2 (8 to 9-inch) cake pans, dividing almonds between the 2 pans.
Spread batter over almonds.
(It will be thick.)
Bake at 350\u00b0 for at least 35 minutes.
I have had it take 45 to 50 minutes to fully bake.
Spread fudge frosting between the 2 layers and top with whipped cream.
It is so good!! If you need a chocolate \"fix\" this will do it.
nto the center of the cake comes out clean. Allow to
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!)
Preheat oven to 375\u00b0.
Cream butter; add sugar gradually and cream well.
Add 3 eggs, one at a time.
Beat well after each egg. Add melted chocolate.
Sift 1/3 cup flour into batter.
Mix well and add 1/3 of the sour milk; mix slightly.
Repeat, ending with flour (secret - mix slightly).
Mix vanilla with boiling water; add to batter and mix.
Put in 3 (9-inch) cake pans, greased and lined with wax paper on bottom.
Pour batter into pans and bake 20 to 25 minutes at 375\u00b0.
Cool for 10 minutes and remove.