Chocolate Cafe Au Lait Cake
Yield
1 cakePrep
20 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
margarine
|
|
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| 6 | ounces |
chocolate chips (semi-sweet)
|
|
| ½ | cup |
walnuts
chopped |
|
| 1 | package |
cake mix, devils food
|
|
| 1 ½ | cups |
heavy whipping cream
|
|
| 1 ½ | teaspoons |
instant coffee
|
|
| ⅓ | cup |
powdered sugar
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
margarine
|
|
| 355 | ml |
graham cracker crumbs
|
*
|
| 173.4 | ml/g |
chocolate chips (semi-sweet)
|
|
| 118 | ml |
walnuts
chopped |
|
| 1 | package |
cake mix, devils food
|
|
| 355 | ml |
heavy whipping cream
|
|
| 7.5 | ml |
instant coffee
|
|
| 79 | ml |
powdered sugar
sifted |
|
Directions
Melt margarine in a medium saucepan over low heat, or in a 1-quart glass bowl in a microwave oven on High 1 to 1¼ minutes.
Stir in graham cracker crumbs and let cool. When cool, stir in chocolate chips and walnuts; set aside. Preheat oven to 350℉ (180℃). 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. Bake cake as package directs (30 to 35 minutes), or until cake tester inserted in center comes out clean. Remove cakes from oven; let cool completely in pans before unmolding. Keep layers crumb side up. In a medium bowl, beat cream, coffee powder, and powdered sugar with an electric mixer on high speed until stiff. Place one cooled cake layer, crumb side up, on a serving plate. Spread three quarters 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.
