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.
Toss chocolate chips and pecans in 1 tablespoon cake mix. Beat together remaining ingredients, except topping, for 3 minutes, then fold in chocolate chips/pecan mixture.
Pour into greased, floured Bundt or tube pan.
Bake at 350\u00b0 for 50 minutes. Cool on wire rack 10 to 15 minutes.
Place cake on cake plate. Heat topping until warm (not hot) and fluid.
Pour over cake. Serve warm.
Prepare and bake cake mix according to package directions
Combine flour, baking soda and chocolate; add in 3 additions to
Butter a 9 x 1 1/2-inch round cake pan liberally.
Line the bottom with wax paper and butter the paper.
Preheat oven to 350\u00b0. In top of double boiler, melt the chocolate over hot water.
Add the butter and stir until the butter has melted and the mixture is smooth.
Remove from heat.
Whisk the sugar gradually into the chocolate mixture until smooth.
In a separate bowl, beat the eggs until foamy.
Then stir into chocolate mixture.
00b0F. Grease three 9-inch cake pans. With electric mixer on
0cm square cake pan and line with paper.
Place chocolate, butter
Tear cake into small pieces. mix the pudding with 2.5 cups milk per box. I prefer skim milk. Crumble 1/2 of package of oreos in blender or food processor.
Pour part of vanilla pudding in bottom of pan. Add a layer of cake, followed by layers of cool whip, chopped oreos and nuts.
Repeat this process with next flavor of pudding and other ingredients as many times as your dish will allow, ending with cool whip tops with nuts & oreos.
Store in refrigerator.
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
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.
Chocolate Layer Cake In a large bowl beat
nto a 9-inch round cake pan coated with baking spray
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.