Chocolate Cafe Au Lait Cake

Chocolate Cafe Au Lait Cake

Yield: 12 servings

1 stick margarine
1 1/2 c graham cracker crumbs
1 cup semisweet chocolate chips
1/2 c chopped walnuts
1 pk (18.25-oz) chocolate fudge cake mix
1 1/3 c water
1/2 cup vegetable oil
3 large eggs

1 1/2 c heavy cream
1 T instant coffee powder
1/3 c sifted powdered sugar

Melt margarine in a medium saucepan over low heat,
or in a 1-quart glass bowl in a microwave oven on high 1 to
1-1/4 minutes. Stir in graham cracker crumbs and let
cool. When cool, stir in chocolate chips and walnuts; set

Preheat oven to 350 degrees. Grease and flour two
9-inch round cake pans.

Prepare cake mix according to package directions.
Turn batter into prepared pans. Sprinkle
crumb-walnut-chocolate chip mixture over cake batter,
dividing evenly between pans. Using fingertips or back of a spoon,
lightly press mixture into batter (crumb mixture should not sink
all the way into batter.) Bake cake as package directs
(32 to 35 minutes), or until cake springs back when pushed on.

Remove cakes from oven; let cool 30 min in pans before unmolding.
Flip to keep layers crumb side up.
In a medium bowl, beat cream, coffee powder, and powdered
with an electric mixer on high speed until stiff.

Place one cooled cake layer, crumb side up, on a serving
plate. Spread half of whipped cream mixture over cake.
Top with remaining cake layer, crumb side up.

Frost sides of cake with remaining whipped cream; do not
frost top of cake. Refrigerate until serving time.

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