Shelby's intensed Mojava Chocolate Dreamy Rummy Ca

Patricia Hinshaw

By
@2cook2eat

This cake was a winner with several of my friends and clients. they loved the intensed flavors of the moist cake.


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Serves:

15

Prep:

4 Hr 15 Min

Cook:

1 Hr 5 Min

Ingredients

THE INGREDIENTS FOR THE CHOCOLATE CAKE

2 1/2 c
ap flour
1 1/4 tsp
baking powder
1 1/4 tsp
baking soda
1/4 tsp
salt
1 3/4 c
sour cream
1 pkg
cream cheese
1/2 c
coffee liqueur
3 c
melting merkins chocolate
1/4 c
buttermilk
1 Tbsp
instand coffee starbucks toffee
1/3 c
room temp. butter
2
eggs
1
egg yolk

THIS IS FOR THE MOCHA CREAMTHE MOCHA CREAM IS "AMARETTO MOCHA RUM TOFFEE SWISS CHOCOLATE BUTTERCREAM

THE INGREDIENTS FOR THE BUTTER CREAM

6
egg whites
1 1/2 c
sugar
3/4 c
crisco
2 stick
of room temperature butter
1 tsp
pure vanilla

NOW FOR THE MOCHA INGREDIENTS

1/4 c
kahlua
1/2 cup c
corn syrup
1/2 c
toffee bits pulsed to flour
4 oz
melted ghirardelli toffee bar
1/2 tsp
amaretto almond extract,
2 tsp
rum
2 Tbsp
mocha coffee bean grind them
1 pkg
unflavored gelatin
4 oz
merkins melting chocolate
1/2 Tbsp
unsweetened coco powder
1 1/2 c
heavy whipping cream + 4 tablespoon

SIMPLE SYRUP TO BRUSH ON THE TOPS OF THE CAKE

1/2 c
water
1/2 c
sugar
2 Tbsp
rum

THE ICING IS CALLED :BUTTER CREAM KAHLUA TOFFEE MOJO CREAM CHEESE ICING"

4 pkg
cream cheese room temperature
6 oz
butter at room temperature
2 c
coffee flavored toffee to the water sugar
3 1/3 c
10 x sugar
1 Tbsp
pure vanilla extract
1/4 c
of kahlua
1 oz
white chocolate merkins
2 tsp
light chocolate syrup

THE PIPING ICING WAS TH

Directions Step-By-Step

1
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
mix to incorporate all ingredients
now 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
2
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.
3
The mocha cream is "Amaretto Mocha Rum Toffee Swiss chocolate Buttercream 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
4
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
5
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.
6
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.
7
Now lets prepare the cake:
let the cake thaw a little bit because we have to cut
the cake into 2 section by using a serrated knife. place the cake on a turn table
hold with one hand on top of the cake using this to turn the table while
cutting, using the serrated knife place it on the center of the cake begin cutting
through the cake to make 2 do the other one the same way. now place one of the
cake 1/2 on the turn table with a pastry brush, Brush the top of the cake
this makes the cake moist and enhances the chocolate in the cake.
take your mocha cream you made and add a huge dollop in the center of the cake
now take another cake half and repeat the same simply sugar, and mocha cream
do this to the other one. now take the last cake half a with the pastry
Brush, brush the top with the simple syrup place in refrigerator for 45 minutes
to 24 hours. now we will make the icing in which we will crumb the cake first
and then you will icing the cake with the icing.
we will make butter cream, cream cheese icing first.then
add the other ingredients.
8
take a sauce pan and add 1/2 cup of water, let boil add 1/2 cup of corn
syrup whisk this together, add the coffee flavored toffee to the water sugar
now add the 1/4 cup of Kahlua and simmer this on medium heat whisk once then leave
it alone, till it boils, take off of the stove add 1 oz of white chocolate Merkins
and 2 teaspoon of light chocolate syrup let set to cool then take the cream, cheese
icing and add the Kuala mixture to it mix till icing consistency.
take your cakes and starting from the top down crumb icing the entire cake
place in refrigerator for 45 minutes. to 24 hr. what ever you like.
now we will icing the cake and decorate.
we will use the same icing we used to crumb icing the cake and for decorating but add the mocha cream to it
icing the cake again smooth out the air pockets add the toffee bits around the entire
lower part of the cake. set in refrigerator till the decorative icing is made
9
take the cream cheese icing and the mocha cream icing and mix on high speed
to mix thoroughly to piping icing place in your piping bag with tip 18" the mocha cream
icing . you can use all sorts if designs I used the melting effect because
I will melt with joy if I when this scholarship. when I finished that design
I took Heath toffee bars and placed them all around the circle design.
I took my cream cheese white Icing add then with the rope design roped all around
till I reach the center of the cake I placed a coconut cherry dipped in Chocolate
on top. I loved this project an would gladly share it with anyone .
the cream cheese coconut toffee recipe for the cherries which

About this Recipe

Course/Dish: Cakes, Cocktails