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.
inch round cake pans, reserve.
Prepare and bake cake mix according to package directions
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
Preheat oven to 350.
Blend cake mix and pudding in a large bowl.
Add eggs, oil and water.
Start on low speed, then 10 minutes at medium speed once ingredients are throughly mixed.
Turn batter into a 10 inch tube pan.
Bake 50 minutes at 350 or until toothpick is clean.
Cool in pan on rack do not turn upside down.
Using a 2 tined fork, poke holes 1 inch apart in the entire cake.
Prepare glaze mixing powdered sugar and milk til smooth.
Pour glaze over cake immediately and allow to cool in the pan.
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.
Prepare cake mix according to package, adding pudding mix and sour cream.
Add chocolate chips and nuts.
Pour into greased tube pan.
Bake using cake mix directions.
Cool and frost with chocolate fudge frosting.
Mix together cake mix, pudding, oil and water.
Add eggs, one at a time, beating well after each.
Add sour cream, chocolate chips, walnuts and grated German chocolate.
Add coconut.
Put in greased tube cake pan and bake at 350\u00b0 for 50 to 55 minutes.
Preheat oven to 350 degrees F (175 degrees C). Coat a 9-inch fluted tube pan (such as Bundt(R)) with cooking spray.
Mix bananas, oil, and eggs in a bowl until fully combined. Add cake mix and blend thoroughly using an electric mixer. Stir in chocolate chips. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Let cake cool completely, about 1 hour 30 minutes. Sprinkle with confectioners' sugar.
eavy nonstick 12-cup fluted tube pan with cooking spray. In
Chocolate Layer Cake In a large bowl beat