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.
1. Spray your microwavable mug with a non-stick spray.
2. Mix these ingredients in your mug: 4 tbs. of flour, 4 tbs. of chocolate powder (I used Milo), 4 tbs. of sugar (or add more if you want to have diabetes), 1 egg, 3 tbs. of milk, 3 tbs. of oil (add semi sweet chocolate chips if you like).
3. Microwave for 3 minutes on high.
dd dry ingredients to mug and mix well.
Add
Add dry ingredients to mug and mix well.
Add egg and mix well.
Pour in milk, oil, and mix well.
Add chocolate chips and vanilla and mix again.
Put mug in microwave for 3 minutes on 1000 watts.
The cake will rise over the top of mug, dont be alarmed.
Allow to cool a bit and tip it out of the mug or grab a spoon.
Melt the chocolate and butter in a double
Add dry ingredients to a large coffee mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
Prepare and bake cake mix according to package directions
Combine flour, sugar, milk, cocoa powder, olive oil, and baking powder in a large mug and mix well. Stir in chocolate chips and almonds.
Place mug in the microwave and cook until cake has risen by 50 percent, 30 seconds to 2 minutes.
Whisk together maple syrup, egg, and vanilla extract in a large mug. Mix flour, baking powder, and salt in a small bowl. Stir into the maple syrup mixture until well combined. Fold in walnuts and chocolate chips.
Microwave at the highest setting until mug cake has set and risen well, about 2 minutes. Keep microwaving at 15-second intervals if it still appears soft.
Combine flour, sugar, cocoa powder, and baking powder in a mug. Stir applesauce and soy milk together in a bowl and add to flour mixture. Stir until well combined. Fold in chocolate chips and sprinkle with coconut.
Microwave at the highest setting until mug cake has set and risen well, about 3 minutes.
Whisk whole wheat flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a mug. Mix in applesauce, 1 tablespoon water, vinegar, and vanilla extract. Add more water if needed to reach a cake batter consistency. Stir in chocolate chips and walnuts.
Microwave on high for 1 minutes and 30 seconds. Add 30 seconds if top doesn't appear set.
Combine flour, baking soda and chocolate; add in 3 additions to
In a small bowl, mix the flour, sugar, cocoa, tiny pinch baking powder and tiny pinch salt. (This can also be mixed directly into a large mug).
Add egg and mix into dry mixture.
Add oil and milk and mix well.
Grease a tall, large mug, and pour in this mixture, scraping out with a spatula.
Place in microwave on High for 2 1/2 - 3 minutes.
(Best slightly undercooked, so be careful).
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.