Serves: 16

Ingredients (Cake):
5.3-ounce package Wheat-Free Market Brownie Mix
¼ cup cocoa powder
2 tablespoons Virtue Sweetener
½ teaspoon baking soda
3 large eggs
¼ cup butter, softened 
¼ cup cold coffee
¼ cup heavy whipping cream
½ tablespoon vanilla

Ingredients (Filling):
¼ cup coffee
¼ cup dark chocolate chips
1 tablespoon Virtue Sweetener
1 cup heavy whipping cream


Ingredients (Ganache):
1/3 cup dark chocolate chips
1/3 cup heavy whipping cream


Directions:
Cake: Preheat oven to 350 degrees F. Butter the sides of (2) 8” round cake pans and line bottom with parchment paper. Set aside. 

In a medium bowl combine brownie mix, cocoa powder, Virtue and baking soda. Then add eggs, butter, coffee, cream and vanilla and blend until smooth. Divide batter between the 2 pans and spread batter evenly with angled spatula.

Bake for 15 minutes or until toothpick inserted in the center comes out clean. Invert onto cooling rack and allow cake to come to room temperature.

Filling:  Either in a double boiler or microwave, combine coffee, chocolate chips and Virtue. Melt, stirring until smooth. This takes about 45 seconds in the microwave. Allow to cool to room temperature while preparing whipping cream. Pour heavy whipping cream into a medium bowl and beat with hand mixer until stiff peaks form but do not over beat. Refrigerate until needed.

Once chocolate and coffee mixture have cooled, pour over the whipped cream and gently fold in until well incorporated. Do not overmix. As soon as cake has cooled, top cooled cake with filling, spreading out evenly then gently top with second cake. 

Refrigerate for 30 minutes.

Ganache:  In a microwave safe container or double boiler, add chocolate and cream. Microwave for 30 seconds and stir and then for another 15-20 seconds and stir until ganache has formed. Carefully pour over cake, tilting the cake to allow it to cover the top and just barely drip over the sides. 

Chill for at least 2 hours or overnight before serving.

Chocolate Mocha Cream Cake

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