FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350\
d cool the cake completely.
Make the chocolate espresso whipped garlache:
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 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.
Keep chilled.).
FOR CAKE:
Preheat oven to 350
>Combine 1 tablespoon instant espresso powder and 1 tablespoon hot
bowl.
For the cake, coat a 9-inch
archment.
Melt the dark chocolate and butter and set aside
uty aluminim foil.
Place chocolate in large bowl; set aside
). Brush the inside of cake pan with melted coconut oil
Prepare and bake cake mix according to package directions
nd flour a 25cm springform cake tin.
In a large
Melt chocolate\tand
butter
together slowly; add sugar and coffee.
Heat
until
sugar
melts.
Beat eggs well, separately. Mix into chocolate mixture and pour into pan.
Line a 9-inch spring-form
pan
with
aluminum foil; butter and flour the foil, then pour out excess flour.
Bake at 325\u00b0 for 1 hour and 10 minutes to\t1 hour and 20 minutes.\t(You want the crust like a brownie.) When
the
middle is firm like the side, take out of oven. Refrigerate.
Combine flour, baking soda and chocolate; add in 3 additions 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!)
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