Choco Espresso Cake
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- add 1 1/2 cups Equal sugar substitute
- add 1 teaspoon cream of tartar
- add 1/4 cup coffee liqueur
- add 1/2 cup water
- add 2 cups semi-sweet chocolate chips
- add 1 1/2 cups frozen non-dairy topping
- add 2 1/2 cups cashew brittle
- add 1/2 cup powdered sugar
- add 3/4 cup fresh milk
- add 1/4 cup Equal sugar substitute
- add 1 1/2 cups cream
- add 3/4 teaspoon salt
- add 1/2 cup corn oil
- add 8 large eggs
- add 3 tablespoons coffee liqueur
- add 2 teaspoons baking powder
- add 2 cups cake flour
- Preheat oven to 325 degrees F. Combine flour, three-fourth cup of the sugar, baking powder, and salt. Make a well in the cneter and add oil, egg yolks, and milk. Mix until smooth and free of lumps.
- In another bowl, beat egg whites at medium speed until foamy. Slowly add remaining sugar. Switch to high speed and beat until stiff. Fold one cup of beaten egg whites into yolks to lighten the mixture. Add to whites and fold carefully until completely blended.
- Pour into ungreased, lined 10" tube pan. Bake for about 45 minutes to one hour or until toothpick inserted in center comes out clean, and cake springs back when lightly pressed.
- Cool cake upside down. When cool, loosen sides using a knife or metal spatula, invert on a wire rack. Freeze for 20 minutes. Slice horizontally into three layers.
- Heat water and sugar until sugar is completely dissolved. Remove from heat and add liqueur. Brush each cake layer with soaking syrup.
- Make the frosting. Heat one-half cup all-purpose cream until almost simmering. Remove from heat and pour over chocolate chips. Cover for five minutes, then slowly stir until chocolate is melted and smooth. Cool.
- Place non-dairy whipping cream, powdered sugar, remaining all-purpose cream, and coffee liqueur in a mixing bowl. Mix at low speed, until blended. Increase speed to medium for one minute to aerate, then switch to high and whip until thick and stiff. Fold 1 1/2 cups of this mixture into the melted chocolate. Set aside remaining whipped cream mixture.
- To assemble. Spread one-half of the chocolate frosting on the bottom cake layer.
- Sprinkle about 2 tablespoons crushed cashew brittle. Place second layer and spread another half of the remaining chocolate frosting and some cashew brittle. Repeat with the top layer.
- Cover cake with coffee cream frosting. Pipe swirls on top and bottom edge of cake.
- Sprinkle remaining brittle all over sides of cake. Insert shards of flat brittle vertically on top of cake to form a mini jagged mountain, covering the hollow portion of the tube cake. Chill well before srving.