Cream Cake
1 white cake mix
1 1/4 cups evaporated milk
1/3 cup oil
3 eggs
Mocha Sauce
1/2 cup water
1 Tablespoon instant coffee powder
1/4 cup chocolate syrup
1/2 cup bakers sugar |
Creme Filling
1/2 cup confectioner’s sugar
1 pound Mascarpone cheese
2 Tablespoons vanilla
1 Tablespoon almond extract
2 pinchs salt
Chocolate Ganache
1 pound semi-sweet chocolate
1 cup heavy whipping cream, hot
1 teaspoon vanilla
1 teaspoon almond extract |
Cake
Bake the cake in an aluminum Dutch oven lined with parchment paper and sprayed with Baker’s Joy®. When cake is done, cool as fast as possible.
Sauce
Mix water and coffee until dissolved. Add chocolate and set aside.
Filling and Garnish
Blend the vanilla extract, almond extract, salt, sugar, and Mascarpone cheese. Whip until stiff peaks start to form.
Ganache
Place the chocolate in a bowl. Place the whipping cream, almond extract, and vanilla in a small Dutch oven over coals. Cook until hot. After cream is hot, pour over chocolate and stir until smooth. Set aside and let start to thicken.
Assembly
Cut the cake in half so you have 2 equal layers. Place the bottom on a cooling rack and sprinkle some of the mocha sauce on the bottom. Spread ½ of the Mascarpone cream filling onto the bottom half of the cake. On the other half of the cake sprinkle the Mocha sauce and place on top of the cream filling. Pour chocolate sauce over the cake. Let set. When chocolate is set, place cake back onto the Dutch oven lid. Place remaining Mascarpone cheese into a piping bag. Garnish top of cake. Add fresh berries and enjoy. |
