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1 qt. heavy cream
1 Tbs. instant espresso coffee powder
10 oz. white chocolate, coarsely chopped
1 Tbs. whiskey or milk
Cake
1 pkg. devil's food cake mix
1 cup + 2 Tbs. milk
1/2 cup butter or margarine, melted
3 eggs
3 Tbs. whiskey or milk
2/3 cup miniature semisweet chocolate chips
chocolate covered espresso beans, optional
chocolate curls, optional
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In pot over medium heat bring cream and espresso powder to a simmer. Remove from heat; add white chocolate. Let stand 1 monute; stir until smooth. Transfer from bowl; press plastic wrap against surface. Refrigerate for 8 hours or overnight.
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Preheat oven to 350*. Coat 2 (9") round cake pans with cooking spray. In bowl, combine cake mix, milk, butter, eggs and whiskey. At low speed beat 30 seconds. Increase speed to medium; beat 2 minutes. Stir in chocolate chips. Devide batter between pans. Bake 25 minutes or until toothpick inserted into centers comes out clean with moist crumbs clinging. Cool on rack 10 minutes. Remove from pans; cool completely on racks.
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Assembly:
At medium speed beat cream frosting with 2 Tbs. whiskey until stiff peaks form, about 3 minutes. Half each cake layer horizontally. Set aside 1 cup frosting for garnish. Place 1 cake layer on serving plate; spread with 1 1/4 cups frosting. Repeat layering with repeating cakes, spreading each layer with 1 1/4 cups frosting. Spread top and sides of cake with remaing frosting. If desired, transfer reserved frosting to pasrty bag fitted with star tip. Pipe or spoon frosting onto cake top. Garnish with espresso beans and chocolate curls, if desired.
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