Coffee doesn’t have to be limited to your morning pick-me-up; the robust roasted bean also adds rich flavor to many sweet treats.
Coffee Mochaccino Dream Cake
1 box(es) (18.25 oz) Moist Deluxe Dark Chocolate Fudge Cake Mix
1 1/2 cup(s) reduced-fat sour cream
1 box(es) (3.9 oz) instant chocolate pudding and pie filling
1/2 cup(s) water
2 large eggs
3 tablespoon(s) instant espresso powder
1 1/2 teaspoon(s) ground cinnamon
3 cup(s) heavy (whipping) cream
1/2 cup(s) confectioners’ sugar
1 1/2 teaspoon(s) vanilla extract
2 tablespoon(s) coffee liqueur or brewed coffee
1 tablespoon(s) instant espresso powder
1 1/3 cup(s) hot fudge sauce
Heat oven to 350°F. You’ll need a 9-in. springform pan coated with nonstick spray, two gallon-size ziptop bags and an 18-in. pastry bag fitted with a large star tip. (Pastry bag and tip are optional; see Step 8.)
Beat all ingredients in a large bowl with mixer on low speed 30 seconds or until blended. Scrape down sides of bowl; beat on medium speed 2 minutes (batter will be thick). Spread evenly in prepared pan.
Bake 1 hour or until a wooden pick inserted in center comes out with a few moist crumbs attached. Cool in pan on a wire rack for 10 minutes. Remove sides from pan; cool cake completely. Wash and dry pan sides.
Insert several toothpicks halfway up side of cake all the way around. Using toothpicks as a guide, cut cake in half horizontally with long serrated knife. Set aside top layer. Return pan sides to base with cake.
Beat cream in a large bowl with mixer on medium-high speed until it starts to thicken. Add confectioners’ sugar; beat until stiff peaks form when beaters are lifted. Stir in vanilla. Spoon 1/2 into a ziptop bag. Stir liqueur into espresso powder in a small bowl until dissolved. Stir into remaining cream; spoon into another ziptop bag.
Spread top of cake on pan base with 2/3 cup fudge sauce. Cut 1/2 in. off a bottom corner of each filled bag and pipe dollops, alternating plain and coffee cream, around edge of cake in pan. Pipe alternating dollops in center. Top with remaining cake layer; spread with remaining fudge sauce. Cover with plastic wrap; refrigerate cake and remaining cream at least 2 hours.
Put pastry bag in a tall drinking glass. Hold bag of coffee cream in one hand, plain cream in the other. Squeeze bags into pastry bag at the same time so coffee cream fills one side of pastry bag, plain cream the other.
Remove sides of springform pan. Pipe rosettes over top of cake. (Or pipe alternating dollops of coffee and plain cream using ziptop bags as in Step 6.) Lightly dust cake with cinnamon; garnish with chocolate coffee beans. Refrigerate until serving.
Tips & Techniques
Can be prepared through Step 3, wrapped and refrigerated up to 1 week. Cake can be completed up to 1 day ahead. Refrigerate, covered, until serving.