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
Bake our lemon chiffon cake mix in tube pan as directed.
Cool. Cut cake in half horizontally.
Fill cake with Pineapple Filling (following).
Frost with our lemon fluff frosting mix.
Make a wreath on top of cake with fresh mint leaves or green leaf gumdrops.
Bake our orange chiffon cake mix as directed.
Cool.
Combine 1/3 cup heated milk, corn syrup, almond extract and creamy white frosting mix.
Beat until smooth.
If too thick, add 1 to 2 tablespoons more milk.
Pour slowly over cake.
Sprinkle top with chopped, toasted almonds.
Glaze will set within 1/2 hour.
Store any leftover glaze in refrigerator.
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 9-inch round cake pan; line bottom and side
or 9-inch round cake pans
sifter
electric
minutes.
Place the cake mix, egg yolks, water, oil
To make chiffon cake: Let egg whites warm
Prepare and bake cake mix according to package directions
Bake cake in layers as directed.
Spread Cider Filling (following) between cooled layers.
Frost top and sides with White Butter Icing.
Dissolve cocoa in boiling water.
Cool.
Sift dry ingredients together.
Add oil, egg yolks, cocoa mixture and vanilla.
Mix well.
Combine egg whites and cream of tartar; beat until stiff peaks form.
Fold egg yolk mixture into egg whites.
Pour into 10-inch tube pan.
Bake at 325\u00b0 for 1 hour and 10 minutes.
Put Fudge Topping on cake (see recipe).
ixture into non-stick greased cake tin & bake at 180 degrees
Combine flour, baking soda and chocolate; add in 3 additions to
Filling: Combine all ingredients in a saucepan.
Stir constantly over medium heat until mixture is thickened and bubbly.
Reduce heat to low and cook stirring for 1-2 minutes more.
Let filling cool until spreadable.
Will keep 1 week in refrigerator.
Soften before using.
Spread filling between cake layers and on top of cake.
Ice sides with very soft ganache.
Coat sides with pecans.
he 25 cm round deep cake tin, greased and lined with
00b0F. Grease three 9-inch cake pans. With electric mixer on
0cm square cake pan and line with paper.
Place chocolate, butter
n inverted pan.
**Lemon Chiffon Cake: In place of the 3