o 9-inch round cake pans for Chocolate Mocha Cake on cover. Or prepare
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350\
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.
Butter 2 8\" cake pans or muffin pans, etc,
Prepare and bake cake mix according to package directions
cool 10 minutes and remove cake from pan to wire rack
50 Spray 2 (9 - inch) cake pans with nonstick baking spray
Combine flour, baking soda and chocolate; add in 3 additions to
Preheat oven to 375.
Generously grease muffin tins or line with paper liners.
Pour milk into a bowl and add coffee granules and chocolate syrup; stir until both have dissolved into milk.
Combine cake mix, baking powder, flour, milk mixture, oil and eggs; blend until well combined.
Stir in chocolate chips.
Spoon into prepared muffin cups until roughly 2/3 full.
Bake 15-18 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool on wire rack or serve warm.
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
Mix (with a wire whisk in a deep pan) milks, sugar, & vanilla over medium heat until lightly simmering.
Add white chocolate & continue whisking until chocolate is melted.
Add espresso powder & keep whisking to mix thoroughly.
Remove from heat to cool, whisking every few minutes to keep chocolate together.
Pour cooled syrup into bottles and refrigerate. You may need to let it get to room temp at the end of the bottle.
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.