Make batter for Chocolate Malt cake as directed, except add cinnamon, cloves and ginger to mix.
Add lemon extract and orange extract.
Pour into prepared layer pans.
Bake as directed.
Frost with Chocolate Butter Icing.
he microwave, melt the unsweetened chocolate, stirring occasionally until smooth. Set
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.
Preheat oven to 350 degrees.
Coat 2 cake pans with cooking spray.
On low speed mix ingredients except chips.
On medium speed beat until fluffy.
Add 1/2 cup chips.
Divide batter into pans and sprinkle with remaining chips.
Bake 40 minutes.
Cool 10 minutes and then remove from pans and cool completely.
FROSTING:.
Heat milk and stir in malt powder. Cool completely.
On medium speed beat butter until fluffy. Alternately, beat in sugar and malted milk.
Frost cakes.
Prepare and bake cake mix according to package directions
Add 1 teaspoon gypsum, English malt, chocolate malt, roasted barley and black patent
Preheat oven to 350\u00b0F. Line 2-3 baking trays with parchment paper.
In a stand mixer, beat butter and sugar until light and fluffy. Add egg and beat until combined. Stir in flour, coconut, chocolate malt powder and chocolate chips.
Roll level tablespoons of mixture into balls. Place about 2 inches apart on prepared trays. Flatten slightly.
Bake cookies for 12-15 mins. Let cool on trays.
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
Melt chocolate and cool. Cream the butter and sugar.
Sift and measure the flour.
Add chocolate to sugar and butter.
Add beaten egg yolks. Add flour and milk alternately.
Add nuts and vanilla. Fold in stiffly beaten egg whites. Bake at 350\u00b0 for 35 to 40 minutes.
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.