MOCHA CAKE WITH CHOCOLATE CROWN
Provided by Sandra Lee
Categories dessert
Time 4h35m
Yield 12 to 16 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cake Preparation: Butter and flour 2 (8-inch) round cake pans; set aside. Stir hot water and coffee crystals in large bowl until crystals dissolve. Add cake mix, oil, and eggs to coffee mixture. With an electric mixer, beat for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto cooling racks and cool completely.
- Filling and Frosting Preparation: Stir coffee crystals and hot water in medium bowl until crystals dissolve. Refrigerate for 30 minutes, or until cold. Fold whipped topping into cold coffee mixture. Then stir in chocolate fudge frosting just until blended; chill in the refrigerator. (This is the mocha cream.)
- Cut each cake horizontally in half. Place top cake layer, cut side up, on a serving platter. Spread 1 cup mocha cream atop cake. Top with bottom cake layer, cut side down. Spread 1 cup of mocha cream over second cake layer. Repeat layering with third cake layer and mocha cream. Top with remaining cake layer, cut side down. Refrigerate for 30 minutes. Evenly spread the remaining mocha cream onto the cake until completely covered. Return to refrigerator.
- Chocolate Crown Preparation: Draw 3 (6-inch) high crown designs over 3 (15-inch) long sheets of parchment paper. Cut out designs from parchment papers. Lay each crown parchment template on a large baking sheet. Melt chocolate morsels in a glass bowl in the microwave for 2 1/2 minutes, stirring every 30 seconds, until melted and smooth. Repeat with white morsels. Using an off-set spatula, spread melted chocolate thickly over 1 side of 2 of the crown templates. Repeat with melted white morsels and remaining crown template. Arrange additional chocolate morsels decoratively on white crown. Refrigerate for 30 minutes, or until chocolate is set. Wrap 1 chocolate template around half of cake; carefully peel off paper. Wrap second chocolate crown around remaining half of cake; carefully peel off paper. Seal ends of crowns with a knife dipped in very hot water. Refrigerate cake until chocolate crown is completely firm. Wrap white crown, paper side inward, around a 5-inch bowl. Refrigerate until white crown is completely firm. Carefully peel paper from white crown. Place white crown atop cake.
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md Sh
[email protected]I would not recommend this cake.
Umaimah Umair
[email protected]This cake was a bit too dense for my taste, but it was still good.
Shafee Naallah
[email protected]I had some trouble getting the cake to rise evenly, but it still tasted good.
Jeremiah Joseph
[email protected]The cake was a bit dry, but the chocolate crown was delicious.
Qaiser Siddique
[email protected]This cake was a bit too sweet for my taste, but it was still very good.
Aaron Jamshedi
[email protected]I was a bit skeptical about the chocolate crown, but it was actually really good. It added a nice touch of richness to the cake.
Darley Ducas
[email protected]This cake is definitely a keeper! I've made it several times now, and it's always a hit.
Md Moula
[email protected]I'm not a big baker, but this cake was so easy to make. It turned out perfectly, and it was so delicious.
Abdullah je
[email protected]This cake was a hit at my party! Everyone raved about how delicious it was.
Orlando Valentin
[email protected]I made this cake for my husband's birthday, and he loved it! The cake was easy to make and turned out beautifully.
Savredieu Paul
[email protected]This cake was absolutely delicious! The chocolate crown was the perfect touch, and the cake itself was moist and flavorful. I will definitely be making this again!