Directions:
- Active Time: 30 minutes
- Total Time: 3 hours
- Serves: 14
- Rich, creamy and surprisingly simple—it only takes a half-hour to prep—this recipe layers store-bought poundcake with a generous slathering of chocolate- and coffee-flavored custard.
- Recipe Ingredients
- -oz store-bought frozen poundcake, brought to room temperature
- Large egg yolks
- /2 cup sugar
- Tbsp cornstarch
- /3 cups whole milk
- /4 cup instant coffee
- Oz semisweet chocolate chips
- /4 cup heavy cream
- Chocolate-covered coffee beans
- Recipe Preparation
- Using a long knife, trim the crust off the poundcake so cake resembles a brick (you won’t need the crust). Cut cake lengthwise into 6 equal slices. Place slices, long sides touching, side by side on a sheet of wax paper on work surface. Top with wax paper.
- With a rolling pin, roll slices into a rectangle, roughly 12 1/2 x 9 1/2 (slices should fuse together). If cake cracks, patch with crumbs (from ends) while rolling. Slide, still between wax paper, onto a flat baking sheet; set aside.
- Whisk the yolks in a medium bowl, set aside. In a medium saucepan, whisk together the sugar and cornstarch. Whisk in the milk and bring to a boil. Boil, whisking constantly for 1 minute. Remove from heat.
- Gradually whisk half the milk-sugar mixture into the yolks. Add the entire yolk mixture to the saucepan and cook over medium heat, stirring often, until the mixture thickens, 10 to 12 minutes.
- Remove from heat and add the coffee and chocolate chips. Stir until coffee dissolves and chips melt. Transfer 1/2 cup of the custard mixture to a small bowl and cover with plastic, pressing the plastic directly against the surface; refrigerate.
- Remove the wax paper from top of the cake. Spread the remaining custard evenly over the cake, leaving a 1/4-in border all the way around. Place a piece of wax paper directly on the chocolate custard-covered poundcake (to keep it from forming a skin). Refrigerate until chilled, about 30 minutes
- Meanwhile, using an electric mixer, beat the cream in a large bowl until stiff peaks form. Fold in the reserved 1/2 cup chocolate custard; refrigerate until read to use.
- Have ready a serving surface (see tip). Carefully lift wax paper off custard. Using wax paper under cake as an aid, roll up cake from a long side, jelly roll–style. Gently roll onto serving platter.
- Scrape 1/3 cup of the reserved whipped cream mixture into resealable plastic bag; set aside. Frost the cake with the remaining whipped cream mixture.
- Snip tip off corner of bag of reserved whipped cream and pipe 14 large dots down length of cake. Place a chocolate coffee bean on each. Refrigerate until frosting is firm, at least 2 hours or cover loosely with plastic and refrigerate for up to 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Basic Cake Balls
Cake mix -
Bears Pound Cake
I store bought lb cake mix and 1 more.. -
Tie-die Cupcakes Or Cake
White cake mix and 1 more.. -
Red, White & Blue Layered Cake
White cake mix and 15 more..
Also Try
-
-
-
-
-
-
-
-
Citrus-and-Spice Churros with Mocha Sauce
Milk, Espresso beans, Milk chocolate, chopped and 11 more.. -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
