Susan’s Favorite Mocha Cake
Total TimePrep: 30 min. Bake: 25 min. + chilling
Awesome and followed dic2618's suggestion. Turned out beautiful! Tested on my neighbors, rave reviews! One of them wants the recipe, sending him a link. Thanks for sharing such a wonderful recipe.
delicious. came out perfect
This came out delicious - way better than anything from the bakery.
LOVED IT...the only thing that was wrong with the recipe was that the middle filling. I do believe that by putting the butter in the chocolate and then putting the cream/gelatin mixture in caused the filling to be VERY gritty and a very "wet" texture. I actually did this step 4 times until I did something different.What I did was I melted just the chocolates, mixed in the coffee/rum flavoring and let it sit. I whipped some heavy cream to peaks and slowely added the cooled (room temp.) chocolate mixture to that. Beat that until very thick and to almost peaks. I then took the 1/4 cup cream (actually used a little more) and a package of gelatin and cooked as directed until gelatin desolved. I beat that it into the chocolate/cream mixture. Let it sit in the fridge for a little bit until thickened. Took it out and beat it more until ready to add to cake.This turned out PERFECT!!! The kids are amazed that made this cake. Definitely would make again.
this is a followup. well, i did the next step. made the whipped cream, and then 'beat' the chocolate mixture into the whipped cream (not the other way around, and not folded). it came out like a 'cookies and cream' blend, that is to say, with teeny little bits of chocolate in it. but thin. so it is sitting in the fridge right now to thicken up. then i will put it all together, and whipped cream frost the whole thing, and tell everyone that it is with a 'cookies and cream filling'.but i would never make this again.actually, there is another recipe online 'very easy chocolate cake' which i have made successfully before, instead of the box mix, and now kool whip has 'seasonal' chocolate and french vanilla toppings. 1-2-3, done. way easier.
susan's favorite mocha cake. i am in the middle of making it. my question is, in the melting phase, melt all of that together, then stir in coffee granules and rum extract. it seemed 'grainy', not like a smooth ganache; then the gelatin part and then stirred that into the cooled chocolate mixture. still grainy, and somewhat separating, that i had to keep stirring it to keep it all blended; it tastes kinda gummy (i suppose that is the gelatin part). it is still cooling. i was going to start the whipped cream part BUT.....it says until peaks form (fine), then 'beat' it into the chocolate mixture until peaks form. if i beat whipped cream, doesn't it deflate the whipped cream? i am hoping it will change the consistency of the chocolate mixture. is the instruction incorrect, in that i should have 'folded' the whipped cream into the chocolate mixture and be done with that? is the intent to make a sort of 'mousse'?
Five Stars for Susan's cake. See it pictured on my page. I used mini chips in the batter instead of the regular size ones. They melted into the cake which was pure velvet. I loved that you could taste a hint of the Kahlua.The filling is fantastic, love the texture. Once I assembled the cake (without frosting) I cut it and froze half. One half was great with the whip cream frosting. Three weeks later I took out the frozen half, thawed and frosted with homemade butter cream frosting. Oh then it was sweet sweet. This cake (not frosted) froze well for me. Enjoy!
Made this cake for a Christmas party. It is rich and chocolatey, but not heavy. Looks great garnished w/ chocolate curls. Even the guy who "never eats cake" had seconds!
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