↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
Chocolate Kahlua Cake:
1 bar (1.5 oz) Dark Chocolate, coarsely chopped
1 cup lour
1 tsp baking soda
1/4 tsp salt
4 tbsp unsalted butter, softened
1/2 cup packed light brown sugar
1 egg, at room temperature
1 tsp vanilla extract
1/2 cup coffee-flavored liqueur
1/2 cup sour cream
Chocolate Cookies
3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
3 bars (1.5 oz each) Dark Chocolate, coarsely chopped
1/2 cup sugar
1/4 cup packed light brown sugar
4 tbsp unsalted butter, softened
1 egg, at room temperature
2 tsp vanilla extract
Chocolate Kahlua Mousse
6 bars (1.5 oz each) Dark Chocolate, coarsely chopped
1 1/3 cups heavy cream
3 tbsp granulated sugar
1/2 cup coffee-flavored liqueur
2 tbsp vegetable oil
1 tbsp vanilla extract
For Assembly
1/3 cup coffee-flavored liqueur
2 tbsp milk
Chocolate Glaze
1 cup heavy cream
3 tbsp unsalted butter, sliced
3 tbsp granulated sugar
5 bars (1.5 oz each) Dark Chocolate, coarsely chopped
Peppermint Cream
3 cups heavy cream
1/3 cup sugar
1 1/2 tsp peppermint extract
Make Cake: Position racks in center of oven and preheat to 350. Lightly butter bottom and side of a 9 inch round cake pan. Line bottom of pan with a circle of parchment or waxed paper. Dust side of pan with flour and tap out excess. Heat chocolate in microwavable bowl on HIGH 30 seconds. Let sit 30 seconds, and then stir until smooth. Continue heating for 10 seconds if necessary. Cool.
In a medium bowl stir together dry ingredients onto a piece of waxed paper. Set aside. Beat butter until creamy and smooth. Add brown sugar, 1 tbsp at a time, and continue to beat 2 minutes until well combined, scraping down side of bowl as necessary. Add egg and beat at medium speed 2 minutes. Reduce speed to low and add cooled chocolate, vanilla and liqueur mixing until well blended.
On low speed, add flour mixture in three additions alternately with sour cream, beginning and ending with dry ingredients. Scrape batter into prepared pan and smooth surface with an offset spatula. Bake cake for 25 minutes until top springs back when lightly pressed with a finger. Cool cake on wire rack for 15 minutes. Invert cake onto rack and remove pan and paper. Cool completely.
Make Cookies: Line two large baking sheets with parchment paper. Stir together flour, baking soda and salt. Set aside.
In a food processor fitted with metal chopping blade, place chocolate, granulated sugar and brown sugar. Cover and blend for 30 seconds until chocolate is finely chopped. Add butter, egg and vanilla to chocolate mixture and blend for 20 seconds until well combined.
Add sifted flour mixture to bowl and pulse several times until just combined. Drop dough by tbspfuls, 2 inches apart onto prepared baking sheet. Bake for 15 minutes. Cool cookies on baking sheet on wire rack for 2 minutes.
Remove cookies from baking sheet and cool completely. Reserve 8 cookies. Place remaining cookies in bowl of food processor fitted with metal chopping blade. Cover and blend until coarsely crumbled. Set aside crumbs for garnish.
Make Mousse: Process chocolate in work bowl of food processor fitted with metal blade until finely ground, about 20 seconds. Cover and blend for 20 seconds until finely ground.
Stir 1/3 cup heavy cream and sugar in small saucepan. Cook over medium heat, stirring with a wooden spoon, until sugar is dissolved and cream comes to a boil. Remove pan from heat.
Carefully pour heated cream mixture, through food processor feed tube with motor running. Process for 10 seconds until chocolate is completely melted. Scrape down sides of work bowl with spatula as needed. Add liqueur, oil and vanilla. Blend for 5 seconds, until mixture is creamy. Transfer mixture into large bowl. Let cool 5 minutes or until tepid.
Whipping remaining heavy cream in chilled large bowl until soft peaks barely start to form. Do not over beat. Gently fold 1/3 whipped cream into chocolate mixture to lighten. Fold in remaining whipped cream.
Assemble Cake: Mix liqueur and milk in a small bowl. Set aside. Place bottom of 9 inch springform pan on a 9 inch cardboard cake round. Using a long serrated knife, horizontally slice cake into 2 layers.
Place one of the layers in bottom of prepared pan. Spoon half the mousse mixture onto cake. Spread mousse evenly over cake layer using a small offset spatula. Dip each of the reserved cookies into liqueur/milk mixture and arrange them evenly over mousse layer, filling in empty spaces with crumbs. Pour any remaining liqueur/milk mixture over cookie layer.
Spoon remaining mousse onto cookie layer and spread it evenly. Place second cake layer on top of mousse. Cover cake with plastic wrap. Refrigerate for at least 2 hours or overnight.
Make Chocolate Glaze: Cook cream, butter and sugar in small saucepan over medium heat, stirring with a wooden spoon until butter is melted and mixture begins to boil. Add chocolate. Let stand for 30 seconds to soften chocolate. Whisk until smooth. Cool glaze until it starts to thicken slightly.
Remove cake from refrigerator and using a damp (not wet) warm dish towel, carefully heat outside of spring form pan to slightly melt the mousse layer. Gently remove springform pan side. Place cake on wire rack set over a baking sheet. Pour glaze over cake, covering it completely. Tap rack a couple of times to remove excess glaze.
While glaze is still wet, pat reserved cookie crumbs evenly onto side of cake, pressing them lightly so that they adhere. Reserve any remaining crumbs to sprinkle on top. Refrigerate cake on wire rack for 10 minutes or until glaze is set.
Make Peppermint Cream: Beat cream, sugar and peppermint extract in medium mixing bowl with electric mixer on high speed just until stiff peaks begin to form. Just before serving, fill a pastry bag fitted with star tip with peppermint cream. Pipe cream in rows of shells on top of cake, covering it completely. Garnish with any remaining cookie crumbs and serve immediately.
view more member recipes
TRIPLE CHOCOLATE KAHLUA MOUSSE CAKE WITH PEPPERMINT CREAM
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
Chocolate Kahlua Cake:
1 bar (1.5 oz) Dark Chocolate, coarsely chopped
1 cup lour
1 tsp baking soda
1/4 tsp salt
4 tbsp unsalted butter, softened
1/2 cup packed light brown sugar
1 egg, at room temperature
1 tsp vanilla extract
1/2 cup coffee-flavored liqueur
1/2 cup sour cream
Chocolate Cookies
3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
3 bars (1.5 oz each) Dark Chocolate, coarsely chopped
1/2 cup sugar
1/4 cup packed light brown sugar
4 tbsp unsalted butter, softened
1 egg, at room temperature
2 tsp vanilla extract
Chocolate Kahlua Mousse
6 bars (1.5 oz each) Dark Chocolate, coarsely chopped
1 1/3 cups heavy cream
3 tbsp granulated sugar
1/2 cup coffee-flavored liqueur
2 tbsp vegetable oil
1 tbsp vanilla extract
For Assembly
1/3 cup coffee-flavored liqueur
2 tbsp milk
Chocolate Glaze
1 cup heavy cream
3 tbsp unsalted butter, sliced
3 tbsp granulated sugar
5 bars (1.5 oz each) Dark Chocolate, coarsely chopped
Peppermint Cream
3 cups heavy cream
1/3 cup sugar
1 1/2 tsp peppermint extract
Make Cake: Position racks in center of oven and preheat to 350. Lightly butter bottom and side of a 9 inch round cake pan. Line bottom of pan with a circle of parchment or waxed paper. Dust side of pan with flour and tap out excess. Heat chocolate in microwavable bowl on HIGH 30 seconds. Let sit 30 seconds, and then stir until smooth. Continue heating for 10 seconds if necessary. Cool.
In a medium bowl stir together dry ingredients onto a piece of waxed paper. Set aside. Beat butter until creamy and smooth. Add brown sugar, 1 tbsp at a time, and continue to beat 2 minutes until well combined, scraping down side of bowl as necessary. Add egg and beat at medium speed 2 minutes. Reduce speed to low and add cooled chocolate, vanilla and liqueur mixing until well blended.
On low speed, add flour mixture in three additions alternately with sour cream, beginning and ending with dry ingredients. Scrape batter into prepared pan and smooth surface with an offset spatula. Bake cake for 25 minutes until top springs back when lightly pressed with a finger. Cool cake on wire rack for 15 minutes. Invert cake onto rack and remove pan and paper. Cool completely.
Make Cookies: Line two large baking sheets with parchment paper. Stir together flour, baking soda and salt. Set aside.
In a food processor fitted with metal chopping blade, place chocolate, granulated sugar and brown sugar. Cover and blend for 30 seconds until chocolate is finely chopped. Add butter, egg and vanilla to chocolate mixture and blend for 20 seconds until well combined.
Add sifted flour mixture to bowl and pulse several times until just combined. Drop dough by tbspfuls, 2 inches apart onto prepared baking sheet. Bake for 15 minutes. Cool cookies on baking sheet on wire rack for 2 minutes.
Remove cookies from baking sheet and cool completely. Reserve 8 cookies. Place remaining cookies in bowl of food processor fitted with metal chopping blade. Cover and blend until coarsely crumbled. Set aside crumbs for garnish.
Make Mousse: Process chocolate in work bowl of food processor fitted with metal blade until finely ground, about 20 seconds. Cover and blend for 20 seconds until finely ground.
Stir 1/3 cup heavy cream and sugar in small saucepan. Cook over medium heat, stirring with a wooden spoon, until sugar is dissolved and cream comes to a boil. Remove pan from heat.
Carefully pour heated cream mixture, through food processor feed tube with motor running. Process for 10 seconds until chocolate is completely melted. Scrape down sides of work bowl with spatula as needed. Add liqueur, oil and vanilla. Blend for 5 seconds, until mixture is creamy. Transfer mixture into large bowl. Let cool 5 minutes or until tepid.
Whipping remaining heavy cream in chilled large bowl until soft peaks barely start to form. Do not over beat. Gently fold 1/3 whipped cream into chocolate mixture to lighten. Fold in remaining whipped cream.
Assemble Cake: Mix liqueur and milk in a small bowl. Set aside. Place bottom of 9 inch springform pan on a 9 inch cardboard cake round. Using a long serrated knife, horizontally slice cake into 2 layers.
Place one of the layers in bottom of prepared pan. Spoon half the mousse mixture onto cake. Spread mousse evenly over cake layer using a small offset spatula. Dip each of the reserved cookies into liqueur/milk mixture and arrange them evenly over mousse layer, filling in empty spaces with crumbs. Pour any remaining liqueur/milk mixture over cookie layer.
Spoon remaining mousse onto cookie layer and spread it evenly. Place second cake layer on top of mousse. Cover cake with plastic wrap. Refrigerate for at least 2 hours or overnight.
Make Chocolate Glaze: Cook cream, butter and sugar in small saucepan over medium heat, stirring with a wooden spoon until butter is melted and mixture begins to boil. Add chocolate. Let stand for 30 seconds to soften chocolate. Whisk until smooth. Cool glaze until it starts to thicken slightly.
Remove cake from refrigerator and using a damp (not wet) warm dish towel, carefully heat outside of spring form pan to slightly melt the mousse layer. Gently remove springform pan side. Place cake on wire rack set over a baking sheet. Pour glaze over cake, covering it completely. Tap rack a couple of times to remove excess glaze.
While glaze is still wet, pat reserved cookie crumbs evenly onto side of cake, pressing them lightly so that they adhere. Reserve any remaining crumbs to sprinkle on top. Refrigerate cake on wire rack for 10 minutes or until glaze is set.
Make Peppermint Cream: Beat cream, sugar and peppermint extract in medium mixing bowl with electric mixer on high speed just until stiff peaks begin to form. Just before serving, fill a pastry bag fitted with star tip with peppermint cream. Pipe cream in rows of shells on top of cake, covering it completely. Garnish with any remaining cookie crumbs and serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Triple Chocolate Mousse Cake
by sgre52160
Yield: 12 to 16 servings For the Bottom Layer 6 tablespoons (3 ounces) unsalted butter, cut into 6 pieces, plus extra for greasing pan 7 ounces bittersweet chocolate, finely chopped 3/4 teaspo
by sgre52160
Yield: 12 to 16 servings For the Bottom Layer 6 tablespoons (3 ounces) unsalted butter, cut into 6 pieces, plus extra for greasing pan 7 ounces bittersweet chocolate, finely chopped 3/4 teaspo
Triple Chocolate Peppermint Pie
by sgre52160
Crust 1 (7.4 oz.) package Martha White Chocolate Chocolate Chip Muffin Mix 1/4 cup butter, softened 1/3 cup roasted salted almonds, chopped Filling 3 cups peppermint ice cream, slightly so
by sgre52160
Crust 1 (7.4 oz.) package Martha White Chocolate Chocolate Chip Muffin Mix 1/4 cup butter, softened 1/3 cup roasted salted almonds, chopped Filling 3 cups peppermint ice cream, slightly so
Peppermint White Chocolate Mousse
by sgre52160
1 (6 oz) pkg white baking bars 1/4 cup milk 2 cups whipping cream 1/2 cup powdered sugar 1/8 tsp mint extract 4 drops green food color 1/2 (9 oz) pkg chocolate wafer cookies, crushed (1-2 cups
by sgre52160
1 (6 oz) pkg white baking bars 1/4 cup milk 2 cups whipping cream 1/2 cup powdered sugar 1/8 tsp mint extract 4 drops green food color 1/2 (9 oz) pkg chocolate wafer cookies, crushed (1-2 cups
Triple Chocolate Ice Cream Cake
by sgre52160
1 cup (1/2 pint) heavy cream 12 oz (1 pkg) semisweet chocolate chips 1 12 oz marble pound cake, cut into 1/2 inch-thick slices 1 pint vanilla ice cream, softened 20 chocolate wafers, suc
by sgre52160
1 cup (1/2 pint) heavy cream 12 oz (1 pkg) semisweet chocolate chips 1 12 oz marble pound cake, cut into 1/2 inch-thick slices 1 pint vanilla ice cream, softened 20 chocolate wafers, suc
Milk Chocolate Peppermint Ice Cream Crunch Cake
by sgre52160
8 tbsp butter, cut up 6 oz milk chocolate, chopped 3 cups crispy rice cereal 6 cups softened peppermint ice cream 2 cups sweetened whipped cream or whipped topping Chocolate syrup Line inside
by sgre52160
8 tbsp butter, cut up 6 oz milk chocolate, chopped 3 cups crispy rice cereal 6 cups softened peppermint ice cream 2 cups sweetened whipped cream or whipped topping Chocolate syrup Line inside
view more member recipes
related CDKitchen recipes
Carrabba's Chocolate Dream
Death By Chocolate Trifle Dessert
Kahlua Fudge Cake
Kahlua Cake
Death by Chocolate Cake
Chocolate Mint Mousse
Kahlua Freeze
White Chocolate Strawberry Carousel Cake
Kahlua Chocolate Cake From Scratch
Applebee's Kahlua Mudslide