Chocolate Fantasy Cake
Source of Recipe
Betty Crocker�
List of Ingredients
1 package Betty Crocker� SuperMoist� chocolate fudge cake mix
1 1/3 cups water
1/2 cup vegetable oil
1 tablespoon coffee liqueur or prepared coffee
3 eggs
Chocolate Mocha Mousse (See Below)
Chocolate Whipped Cream Frosting (See Below)
Recipe
1. Heat oven to 350�F (metal or glass pan). Grease (or lightly spray with cooking spray) bottoms and sides of two 9-inch round pans.
2. Beat cake mix, water, oil, liqueur and eggs in large bowl on low speed 1 minute, scraping bowl constantly. Pour into pans.
3. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. (Decrease bake time by 2 to 3 minutes if using dark or nonstick pan.) Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
4. Make Chocolate Mocha Mousse and Chocolate Whipped Cream Frosting.
5. Split each cake horizontally to make 2 layers. Place 1 layer on cake plate; spread with one-third of the mousse. Repeat with second and third layers and remaining mousse. Top with remaining layer. Frost side and top of cake with frosting. Cover and refrigerate at least 2 hours before serving. Store covered in refrigerator.
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Chocolate Mocha Mousse
1 1/2 cups semisweet chocolate chips
1 1/3 cups whipping (heavy) cream
3 tablespoons granulated sugar
1/2 cup coffee liqueur or prepared coffee
1 tablespoon vanilla
1. Place chocolate chips in food processor. cover and process until finely ground. Mix 1/3 cup of the whipping cream and the sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is boiling. With food processor running, pour hot whipping cream through feed tube; process 10 to 20 seconds or until chocolate is completely melted. Scrape down sides of work bowl. Add liqueur and vanilla through feed tube; process 10 to 20 seconds or until creamy. Pour into large bowl; cool about 5 minutes or until room temperature. Beat remaining 1 cup whipping cream in chilled medium bowl on high speed just until soft peaks form. Fold whipping cream into chocolate mixture. Cover and refrigerate 30 minutes.
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Chocolate Whipped Cream Frosting
1 1/2 cups whipping (heavy) cream
1 1/4 cups powdered sugar
1/3 cup baking cocoa
1/2 teaspoon vanilla
1. Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.
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