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.
Prepare and bake cake mix according to package directions
mall bowl, combine buttermilk with sauerkraut and set aside.
In
ach addition.
Stir in sauerkraut.
Spread batter in greased
ith water.
Fold in sauerkraut, coconut and pecans.
Pour
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!)
Preheat oven to 350\u00b0.
Grease and lightly flour two 8-inch layer pans.
Cream butter and sugar until fluffy.
Beat in eggs, one at a time.
Add vanilla.
Sift flour, cocoa, baking powder, baking soda and salt.
Add to creamed mixture alternating with water.
Stir in sauerkraut.
Bake in preheated pans at 350\u00b0 for about 30 minutes or until cake tests done.
Frost with your favorite icing.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans, round or square.
Thoroughly cream together butter and sugar. Beat in eggs and vanilla.
Sift together cocoa, flour, baking powder, soda, and salt, and add alternately with water to egg mixture. Stir in the sauerkraut. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until a wooden pick comes out clean. Frost with your favorite chocolate or white frosting.
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
Preheat oven to 350\u00b0.
Sift all dry ingredients together.
Cream sugar, butter and vanilla.
Beat eggs in one at a time.
Add dry ingredients to creamed mixture alternately with water.
Add sauerkraut mix thoroughly.
Pour into greased pan or pans.
Bake 30 to 40 minutes until cake tests done.
Frost.
Cream until fluffy, butter, sugar, eggs and vanilla.
Add sifted dry ingredients alternately with water.
Beat well.
Stir in sauerkraut.
Bake in 2 greased and floured 8-inch square or round pans, or 1 (9x 13 x 2-inch) pan, until done (about 30 minutes) at 350\u00b0.
Cool and frost with any chocolate frosting.
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.