Trish's Intense Mojava Chocolate


the cake was beautiful made and moist . the Chocolate was intense and rich, but good The Swiss Toffee Buttercream Icing , and the coconut Chocolate cover cherries, in which I use for plating my cake the cake was delicious, and received rave reviews from several clients and friends. now I am sumitting this to you

For the Chocolate cake
. 2 1/2 Cup of AP Flour
. 1 1/4 teaspoon of baking flour
. 1 1/4 teaspoon of baking soda
. 1/4 of salt
. 1 3/4 cup sour cream
. 1 Package of cream cheese
. 1/2 cup coffee Liqueur (almond flavor)
. 3 cups of melting chocolate (Merkins)
. 1/4 cup of real mayo
. 1 1/4 cup of Buttermilk
. 1 tablespoon of instant coffee (Starbucks toffee flavor)
. 1 teaspoon of vanilla Extract
. 1/2 tablespoon of instant mocha coffee
. 1/3 cup butter cubed at room temp.
. 2 eggs and 1 egg yolk
Ingredients Are:
For Butter cream
.6 egg whites
.1 1/2 Cups of Sugar
.2 cups of confectioner sugar
.3/4 cup of Crisco
. 2 sticks of Butter at room temp.
. 1 teaspoon of vanilla

Now for the Mocha


.1/4 cup of Kahlua
.1/2 cup corn Syrup
.1/2 cup of toffee pulsed to flour
.4 oz melted Ghirardelli toffee Bar
.1/2 Tablespoon of Amaretto almond extract,
.2 tablespoon of Rum
.1 2 teaspoon of Mocha coffee bean grind them
.1 package of unflavored gelatin
.4 oz. of merkins melting chocolate
.1/2 tablespoon of unsweetened coco powder
.1 1/2 cup of heavy whipping cream + 4 Tablespoon

First you have to make the Swiss Buttercream
you will need a double boiler pan, and a bowl the bowl has to be bigger then the
sauce pan. in the sauce pan you put 1/3 cup of water, the bowl can not touch the water.
place this on the burner on medium heat. Take 6 large egg whites, 1 1/2 cups of sugar
place in bowl, with a disposable glove on hand put the bowl on the pot begin to stir
the eggs and the sugar constantly till sugar is dissolved the eggs and sugar mixture
mixture should reach 110-115 in Temp. we are Tempering in this process. when all the sugar
is dissolved and you fill no more gradual residue of the sugar you are done. then place this on
a stand up kitchen aid mixer begin mixing on low using a whisk paddle
to incorporate this to creaminess. mean while take you heavy cream and boil
it on the stove then take the chocolates and put them into the cream mix well add the
coffee you made and the toffee creamer and Kahlua mix together well
and the 1/2 Tablespoon of Amaretto almond extract, 2 tablespoon of Rum and mix together
set aside go back to you egg mixture and add 2 sticks of room temperature butter and 3/4 cups
of crisp Shortening, mix them together in a separate bowl before adding it to the egg mixture
your egg mixture should become high peaks. now add the butter mixture mix slowly then increase
gradually to high. now your mixture should look like a meringue. mean while sift 2 cups of confectioner
sugar on parchment paper, turn down the mixer an add the sugar all at once in corporate this
the ingredients then turn on high for about 10 minutes, than let rest.
now add by folding the chocolate coffee mixture to the butter cream fold in slowly
continue to mix scraping down the sides of the mixing bowl.but do not over mix
in another bowl with 2/3 cup of very hot water place 1 package of unflavored gelatin
let set for 10 minutes then stir to combine add corn Syrup mix well add this to your chocolate
and egg mixture by folding
chill for 45 minutes to and hour wrapped in plastic wrap,
making sure the wrap is directly on top of the mixture.

simple syrup
now we will make simple syrup place 1/2 cup of water
to half cup of sugar bring to a boil, then take off the stove
an cool. once the mixture is cool add 2 tablespoon of Rum.
I call "Chocolate Skinny Dipen Cherries"
Ingredients are:
.1 Package of creak, cheese
.1/2 cup of room soften butter
.3 3/4 cup of confectioner sugar
.1/2 cup of sweetened condensed milk
.1 teaspoon of vanilla
.3 cups of flaked coconut
.2 cups of toffee bits pulsed
in processor but leave some Bits
.2 Packages of merkens dipping chocolate
Direction for cake: preheat oven at 350 degrees, and prepare pans,I use a portion of butter shortening and flour I mix this together and wipe my pans with this do not use a paper towel I use my hands, which is your best instrument, just make sure that they are washed cream eggs and vanilla using the mixer paddle for 5 minutes till frothy and shiny then slowly add the sugar with a mixer whisk paddle on high speed, mix till ingredients are at a creamy and ribbon stage now add the butter mix on medium speed till all is incorporated change to high speed, the ribbon stage should still be going on. meanwhile take a separate bowl and sift all the dry ingredients set aside. take another bowl and add the buttermilk, mayo, sour cream, cream cheese, mix this using a wire whisk. set aside. now to the egg mixture add the chocolate and coffee liqueur, plus the 1 tablespoon of inkstand coffee you mixed with a whisk, mix this till incorporated now we are going to do something called alternating the dry to Liquid. we do this in thirds, three times ending with flour, make sure each ingredient stage is thoroughly mix and sides of bowl is scrapped. now add the first 1/3 of the flour mix to egg mixture mnow the 1/3 of the Liquid, mix to incorporate, now the second 1/3 of the flour, mixture, mix to incorporate remember to scrap the side to add all the ingredients, you don't want to shorten the cake's ingredients. now add the 1/3 of the Liquids incorporate this, add the the flour mix well add all the liquids you have left, now add the last of the flour. scrap the sides and mix for 5 minutes take bowl from mixer stand let set for 5 minutes now add your mixture to the 2 8' pans evenly equal each pan with equal amount about a third in each pan this will rise. bake for about 35- 45 minutes cake should start to leave the sides of the pan insert a cake tester if the pick comes out clean and crumbs are on the cake tester the cakes are done take them out of the oven and let the cakes cool 5 minutes in pan then take the cakes out of the pan place on cooling racks to cool before you place them in the freezer they work better when you cut them the next day. Now we will make the Mocha cream for the center. yum I can eat this like ice cream. The mocha cream is "Amaretto Mocha Rum Toffee Swiss chocolate Buttercream ix to incorporate all ingredients Now lets prepare the cake: let the cake thaw a little bit because we have to cut the cake into 2 section by using


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