The best delicious Chocolate Cafe Au Lait Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Cafe Au Lait Cake recipe today!
Hello my friends, this Chocolate Cafe Au Lait Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Cafe Au Lait Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Cafe Au Lait Cake.
What Makes This Chocolate Cafe Au Lait Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Cafe Au Lait Cake.
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1 Stick margarine — fudge cake mix; (18.25 oz
1 1/2 c Graham cracker crumbs 1 1/2 c Heavy cream
6 oz Semisweet chocolate chips 1 1/2 tb Instant coffee powder
1/2 c Walnuts; chopped 1/3 c Powdered sugar; sifted
1 pk Devil’s food or chocolate
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 0:57 1. Melt margarine in a medium saucepan over
low heat, or in a 1-qt glass bowl in a microwave on High 1 to 1 1/4
mins. Stir in graham cracker crumbs and let cool. When cool, stir in
chocolate chips and walnuts; set aside.
2. Preheat oven to 350 F. Grease and flour two 9-inch round cake pans.
Prepare cake mix according to package directions. Turn batter into
prepared pans. Sprinkle crumb-walnut-chocolate chip mixture over cake
batter, dividing evenly between pans. Using fingertips or back of a
spoon, lightly press mixture into batter ( crumb mixture should not
sink all the way into batter).
3. Bake cake as package directs (30 to 35 mins), or until a cake
tester inserted in center comes out clean. Remove cakes from oven;
let cool completely in pans before unmolding. Keep layers crumb sides
up.
4. In a medium bowl, beat cream, coffee powder, and powdered sugar
with an electric mixer on high until stiff. Place 1 cooled cake
layer, crumb side up, on a serving plate. Spread 3/4 of whipped cream
mixture over cake. Top with remaining cake layer, crumb side up.
Frost sides of cake with remaining whipped cream; do not frost top of
cake. Refrigerate until serving time.
Yields
12 servings
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