Prepare and bake cake mix according to package directions
>COCONUT
Make the Chocolate Almond Cake:
Position a rack
eamed mixture.
FOR THE CHOCOLATE BATTER: Combine syrup and 1
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
Prepare cake mix as directed on package.
Chop 2 squares of the chocolate into cake mix.
Bake cake in 4 layers.
x together cream, vanilla, and coconut extract. With mixer on low
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350\
Bake our toasted coconut cake mix in oblong pan as directed. Finish with Praline Topping (following).
Makes 16 servings.
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.
Chocolate Layer Cake In a large bowl beat
1) Mix cake mix, 1/3 cup of
Grease an 8 inch square cake pan and line the base
7 x 11 inch cake pan with parchment paper. Cream
Combine chocolate and water in top of
Preheat oven to 375\u00b0.
Generously grease and flour 3 (9-inch) round cake pans.
Chop chocolate and melt with 1/2 cup water in top of double boiler over hot water, stirring occasionally.
Cool. Beat egg whites until soft peaks form.
Gradually beat in 1/2 cup sugar.
Continue beating until shiny, stiff peaks form.
Set aside. Beat remaining 1 1/2 cups sugar with butter until mixture is light in color and fluffy.
Stir in melted white chocolate.
Spread the coconut evenly onto a
e heavy cream, sugar, and coconut cream in a heavy saucepan
Combine flour, baking soda and chocolate; add in 3 additions to