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Title: Triple Chocolate Espresso Ring
Categories: Dessert Cake
Yield: 8 Servings
| 1 | pk | Chocolate cake mix |
| 1 | pk | Instant chocolate pudding |
| 2 | ts | Instant coffee cryastals, dissolved in |
| 1/2 | c | Warm water |
| 1 | c | Sour cream |
| 3/4 | c | Oil |
| 4 | Eggs | |
| 9 | oz | Chocolate chips |
| GANACHE FROSTING | ||
| 12 | oz | Heavy cream |
| 1 | tb | Semi-sweet chocolate |
Mix first 7 ingredients on low until moistened. Scrape bowl. Beat on medium for 2 minutes. Fold Chocolate Chips into mixture. Bake in a greased and floured Bundt pan at 350 F for 1 hour. Let cake cool completely on a cooling rack before frosting.
GANACHE FROSTING: Put chocolate in a large mixing bowl and set aside. Bring heavy cream to a rolling boil. Pour heavy cream over chocolate and stir with a whisk until melted. Set the espresso ring and cooling rack on another bowl. Ladle ganache frosting over espresso ring. Refrigerate after chocolate has stopped running.
Serving suggestions: Serve slices on a plate with coffee-flavored whipped cream and chocolate-covered espresso beans.
From SWEET TOOTH Restaurant (Motto: "Life is uncertain, eat dessert first"), Buffalo, NY, in "Taste of Buffalo Cookbook 1998". Typed for you by Joan MacDiarmid.
From: Joan Macdiarmid Date: 09-05-98 (12:18) Doc's Place Bbs Online. (253) Cooking
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