Mocha Cake

By tbarg

TOH

Ingredients

• Whipping Cream:
• 1 pkg chocolate cake mix
• 1 3/4 cups sour cream
• 2 eggs
• 1/2 cup coffee liqueur
• 1/4 cup canola oil
• 2 cups semisweet chocolate chips, divided
• 1 pkg white baking chips
• 1/3 cup butter, cubed
• 1 Tbsp. instant coffee granules
• 1 tsp rum extract
• 1 envelope unflavored gelatin
• 1 1/2 cups heavy whipping cream, divided
• 2 cups heavy whipping cream
• 1/2 cup sugar
• 1 tsp vanilla extract

Details

Servings 16
Preparation time 30mins
Cooking time 55mins

Preparation

Step 1

In a lg bowl, combine the cake mix, sour cream, eggs, liqueur and oil; beat on low speed for 30 seconds. Beaton medium for 2 minutes. Stir in 1 cup chocolate chips. Transfer to 3 greased and floured 9 in round baking pans.
Bake at 350F for 24-28 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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.
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 lg bowl, beat remaining 1 1/4 cups cream until soft peaks form. Add to cooled chocolate mixture; beat until stiff peaks form.
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.