Categories: Desserts
Ingredients
- 1 pkg. chocolate cake mix
- 1-3/4 C sour cream
- 2 eggs
- 1/2 C coffee liquer
- 1/4 C canola oil
- 2 C semisweet chocolate chips
- 1 pkg white baking chips
- 1/3 C butter, cubed
- 1 T instant coffee granules
- 1 tsp rum extract
- 1 envelope unflavored gelatine
- 1-1/2 C heavy whipping cream, divided
- WHIPPED CREAM
- 2 C heavy whipping cream
- 1/2 C sugar
- 1 tsp vanilla extract
Directions
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In a large bowl, combine cake mix, sour cream, eggs, liquer and oil. Beat on low speed for 30 seconds. Beat on medium speed for 3 minutes. Stir in 1 C chocolate chips. Transfer to three greased and floured 9-inch cake pans. Bake at 350 degrees for 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a microwave, melt the white baking chips, butter and remaining chocolate chips; stir until smooth. Stir in coffee granules and vanilla extract. Cool to room temperature. In a small saucepan sprinkle gelatin over 1/4 C whipping cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into chocolate mixture. In a large bowl, beat the remaining 1-1/4 C whipping cream until soft peaks form. Add to the cooled chcolate mixture; beat until stiff peaks form. For whipped cream, in a small bowl, beat until cream begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Place bottom layer of cake on cake stand. Top with half the chocolate mixture and repeat layers. Frost with whipped cream frosting.