x 5-inch loaf pans or 6 mini loaf pans (for greasing
inch greased and floured loaf pan. Bake in the bottom
lour 2 (9 inch) round cake pans.
Mix 2 1
aucepan, melt 8 oz chopped chocolate, butter, and sugar while stirring
ater. At low speed, beat cake mix, eggs, sour cream and
Melt 1 cup of the mini chocolate chips, set aside.
Heat
arge mixing bowl, combine together cake mix, pudding mix, bourbon,
dditions, alternating with the melted chocolate and beginning and ending with
omes out clean.
Put cake directly into the freezer from
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
Preheat oven to 350\u00b0.
Use a greased tube or Bundt cake pan. In a large bowl, mix sugar, margarine, flour, eggs, baking powder, baking soda, salt, vanilla and sour cream.
Blend well and then add cinnamon.
Fold in mini-chocolate chips.
Pour into pan.
Bake for 45 to 60 minutes.
ntil just moistened.
Add mini chocolate chips and stir until well
Preheat oven to 375\u00b0F.
Blend first 4 ingredients together with mixer.
Stir in mini chocolate chips.
Pour into mini cupcake papers.
Bake for approximately 15-20 minutes.
Refrigerate.
Enjoy!
ore.
Add in the mini chocolate chips; mix to combine.
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.
ven to 350\u00b0F Coat cake pans with nonstick spray. Line
br>Butter a 9x5 inch loaf pan; dust it lightly with
oat 2 9-in round cake pans with cooking spray.