On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth. In a large bowl, beat the cake ingredients on low speed for 1 minute, scraping the bowl constantly. Cover and refrigerate for 30 minutes only, until cool but not cold. Spread topping over side and top of cake. https://www.simplysouthernmom.com/chocolatemochamoussecakerecipe Store covered in refrigerator. pieces 2 tbsp. Coat a 9-inch springform pan with cooking spray. Spread on the cake immediately with a metal spatula. I love the combination of coffee and chocolate. In large heat-proof bowl use a hand whisk to mix sugar, whole eggs and egg yolks. Refrigerate layers 45 minutes for easier handling. THE BEST MOST MOIST CARROT CAKE THERE IS! Turn off heat and set bowl in pan of water. Fold whipped cream into chocolate mixture. Place chocolate … Grease and lightly flour bottoms and sides of two 8- or 9-inch... 2 In large bowl, beat cake mix, water, oil, 2 tablespoons liqueur and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Cut each cake layer horizontally to make 2 layers. Bake 8-inch pans 34 to 40 minutes, 9-inch pans 31 to 37 minutes or until toothpick inserted in center comes out clean. This iconic whiskey is a "Jack of all trades" when it comes to cooking. … Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. For Chocolate Mocha Mousse: Mix 1/4 cup of the heavy cream, sugar, and coffee in a 2 quart saucepan. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet. Cool completely, about 1 hour. If the sides are not completely covered, scoop some of the glaze from the foil and spread on sides of cake. Place one 8-inch cake layer in a 9- or 10-inch springform pan. Guide for Cooking Pork - Safe Internal Temperatures. Heat oven to 350 degrees F. Grease bottoms and sides of three round cake pans, 8 or 9 inches in diameter. Make it at home with these easy-to-follow copycat recipes. https://www.cdkitchen.com/recipes/recs/273/Chocolate_Fantasy_Cake60034.shtml Pour into large bowl; cool to room temperature, about 10 minutes. Run knife around sides of pans to loosen cakes. For Chocolate Whipped Cream Frosting: Beat all ingredients in chilled bowl on high speed until soft peaks form. Remove from heat and let cool to about 85 degrees. Heat gently in a pan of water over low heat until almost completely melted. Cool completely in the pan. Cool cake in pan on rack. 171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335. Grease the bottoms and sides of three 8 or 9-inch round cake pans with shortening or oil and flour. Sign up for the Recipe of the Day Newsletter Privacy Policy. Pour glaze over cake using a spatula sparingly to spread glaze over top and sides of cake. Stir in 2 teaspoons vanilla. Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Remove from heat and stir gently until completely melted. Return to sifter and set aside. This cake is over the top rich and decadent. Using a rubber spatula, fold the remaining whipped cream into the chocolate mixture. This ultra-chocolaty layer cake is a mocha lover’s dream! Add the chocolate chips and vanilla and stir until the chips are melted. Cover and refrigerate 2 hours before serving. Whip cream until soft (not stiff) peaks form. Steps 1 Chill 10 minutes in the refrigerator. Heat oven to 350°F (325°F for dark or nonstick pans). (Put cake on a rack placed over a sheet of foil.). Transfer chocolate mixture to a big bowl. Pour over chocolate in food processor, and pulse until smooth. MORE+ Frost side and top of cake with frosting. Cover and refrigerate at least two hours before serving. Cover and return to the refrigerator for 30 minutes. Love mocha? Finish the mousse Whisk about one-third of the whipped cream into the chocolate until smooth. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. Preheat oven to 400℉ (200℃) degree.. Stir in vanilla. Cover; refrigerate at least 1 hour before serving. Bake cake until browned and starts to shrink from side of pan. Repeat with second layer and remaining mousse. Cool 10 minutes. Bring about 1 inch of water to a simmer in a wide skillet. LESS-, © 2020 ®/TM General Mills All Rights Reserved. Stir in chocolate chips with whisk until chips are melted. Top with fourth layer, cut side down. Wring out and immediately wrap around springform pan. CDKitchen, Inc. 20:11:26:19:30:23   :C: 1 tablespoon prepared coffee or coffee liqueur, 1/3 cup prepared coffee or coffee liqueur, 1 package (6 ounce size) semisweet chocolate chips. Fold into the cooled chocolate mixture. All rights reserved. Spread the frosting over the top and sides. Fold in 1/2 of the remaining flour, then fold in the remainder of the flour. Repeat with second and third layers. Preheat oven to 400 degrees. Make glaze while cake is refrigerating. Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Beat eggs ad sugar with electric mixer on high speed for 5 minutes, or until doubled. Heat mixture until lukewarm to the touch, whisking occasionally. Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Sift flour, cocoa powder and baking powder twice. All rights reserved. Pour second mousse recipe over cake, smooth and refrigerate overnight. Pour into large bowl and cool for about 10 minutes or until room temperature. In chilled medium bowl, beat remaining 1/2 cup whipping cream on high speed just until soft peaks form. LAST MAC N CHEESE RECIPE YOU'LL EVER MAKE, EASY THANKSGIVING CRANBERRY PINEAPPLE SALAD. Store covered in refrigerator. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. The cake can be baked in 2 (8-inch) round pans or in an 11x17 jelly roll pan. Remove pan from water, and cool on a wire rack. Refrigerate for at least a couple of hours or overnight, let the cake set. © 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved. Place chocolate, butter and corn syrup (or honey) in a small heat- proof bowl. semi-sweet chocolate, cut into sm. In a hurry? Refrigerate unmolded cake for 20 minutes. hot water 1 1/2 c. heavy or whipping cream. © 2020 Discovery or its subsidiaries and affiliates. If cake is baked in an 11x17 pan, cut 2 eight-inch circles when cooled. Use shortening and then lightly dust with flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed. Turn batter into prepared pan. milk chocolate, cut into sm. https://recipeland.com/recipe/v/chocolate-mocha-mousse-passover-50278 In a chilled bowl, whip the remaining 1/2 cup cream until soft peaks form. Divide the mousse … Add the half-and-half and whisk until smooth. Sift the flour, baking soda, and salt together in a medium bowl. into chocolate mixture. Bake about 20 minutes or until top springs back when touched lightly in the center. Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cook over medium heat, stirring constantly until sugar is dissolved and mixture simmers, remove from heat. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cover and refrigerate 30 minutes. Store covered in the refrigerator. https://www.cdkitchen.com/recipes/recs/273/Chocolate_Fantasy_Cake60034.shtml Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. In another chilled medium bowl, beat topping ingredients on high speed until soft peaks form. Stir in chocolate chips with wire whisk, stirring until chips are melted. Refrigerate immediately until ready to serve (up to 2 days). Remove from pans and cool on wire rack completely for one hour. Beat cake mix, water, oil, coffee, and eggs in large bowl with electric mixer on low speed one minute, scraping the bowl constantly. Fold carefully into chocolate. Cover and refrigerate 30 minutes. 23.5 g Prepare Mousse and Frosting. … Bake 20 minutes, or until dry crust forms on top but center is still wobbly. Pour hot milk and butter and fold in very well. Reduce heat to low - DO NOT SIMMER. Wrap bottom and sides of pan in foil. 1 package chocolate fudge cake mix1 1/3 cup water1/3 cup vegetable oil1 tablespoon prepared coffee or coffee liqueur4 eggs Chocolate Mocha Mousse3/4 cup heavy cream2 tablespoons granulated sugar1/3 cup prepared coffee or coffee liqueur1 package (6 ounce size) semisweet chocolate chips2 teaspoons vanilla extract Chocolate Whipped Cream Frosting1 1/2 cup heavy cream1 1/4 cup powdered sugar1/3 cup Dutch process baking cocoa1/2 teaspoon vanilla extract.