Susan's Favorite Mocha Cake |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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My family insists on this cake for our Christmas dinner. They refer it to as 'the best cake in the world.' The flavors are simply wonderful. â Susan Bazan, Sequim, Washington Ingredients:
1 package chocolate cake mix (regular size) |
1-3/4 cups sour cream |
2 eggs |
1/2 cup coffee liqueur |
1/4 cup canola oil |
2 cups (12 ounces) semisweet chocolate chips, divided |
1 package (10 to 12 ounces) white baking chips |
1/3 cup butter, cubed |
1 tablespoon instant coffee granules |
1 teaspoon rum extract |
1 envelope unflavored gelatin |
1-1/2 cups heavy whipping cream, divided |
whipped cream: |
2 cups heavy whipping cream |
1/2 cup sugar |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, combine the cake mix, sour cream, eggs, liqueur and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in 1 cup chocolate chips. Transfer to three greased and floured 9-in. round baking pans.
2. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a microwave, melt the white baking chips, butter and remaining chocolate chips; stir until smooth. Stir in coffee granules and extract. Cool to room temperature.
4. In a small saucepan, sprinkle gelatin over 1/4 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into chocolate mixture. In a large bowl, beat the remaining 1-1/4 cups cream until soft peaks form. Add to the cooled chocolate mixture; beat until stiff peaks form.
5. For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
6. Place bottom cake layer on a serving plate; top with half of the chocolate mixture. Repeat layers. Top with the remaining cake layer. Frost top and sides of cake with whipped cream. Refrigerate for at least 2 hours before serving. Yield: 16 servings.
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