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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Soyad Hosen
[email protected]This cake looks delicious! I can't wait to try it.
Nayem Noyeavare
[email protected]I would love to try this cake, but I'm allergic to chocolate. Do you have any suggestions for substitutions?
Marija Smaizyte
[email protected]This cake is a bit pricey to make, but it's perfect for special occasions.
Rustam Habibi
[email protected]I've made this cake several times and it's always a crowd-pleaser. The chocolate crown is always a hit.
Prosper Molale
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. The chocolate crown is especially impressive.
Yamkela Zamisa
[email protected]I'm not a baker, but I was able to make this cake without any problems. It turned out beautifully and tasted even better.
Echefula Onyendi
[email protected]This is the best mocha cake I've ever had! The recipe is easy to follow and the results are amazing.
Shaukat Ali
[email protected]I made this cake for a special occasion and it was a huge success! Everyone loved it, especially the chocolate crown.
Saif Zargar
[email protected]This cake is perfect for chocolate lovers! The mocha flavor is rich and decadent, and the chocolate crown is the perfect finishing touch.
julio aleman
[email protected]I followed the recipe exactly, but my cake didn't turn out as pictured. The chocolate crown didn't rise properly and the cake was a bit dry.
Mohamed Fasal
[email protected]This cake was a bit too sweet for my taste, but the chocolate crown was divine. I would definitely make this again, but I would reduce the amount of sugar in the cake batter.
Ahmed Toha
[email protected]I'm not a big fan of coffee, but I still enjoyed this cake. The chocolate crown was rich and decadent, and the cake itself was moist and fluffy.
Emi Emi
[email protected]I made this cake last weekend and it was a hit! The chocolate crown was especially delicious. I will definitely be making this again.
Dustin Borden
[email protected]This mocha cake with chocolate crown looks heavenly! I can't wait to give it a try. Thanks for sharing the recipe!