Tuesday, November 19, 2013

Chocolate Mocha Fudge Cake with Chocolate Mocha Mousse Frosting

This has a super long title, therefore you are probably thinking its a super long recipe. Nope, not at all. It's actually really easy, and not really a recipe. I am going to tell you how to make it though, so make sure you read all of this because, it's not really a recipe, it's just me telling you how I made it.

Start with a Duncan Hines chocolate fudge cake mix. Make it according to the package, but instead of 1 1/4 cup of water, use 1 1/4 of brewed coffee. Then once it's all mixed add 2 tablespoons of  instant expresso (see above pic). Then bake according to box. Seriously that's it, but keep reading because the frosting is the best part.

Here is the recipe for the frosting, yes it's an actual recipe, I use it all the time, with or without the espresso.

Chocolate Pudding Frosting:

1 pint heavy whipping cream, very cold
1/4 cup sugar
1 teaspoon vanilla extract
2 tbl instant espresso powder
One 3.9-ounce box dry pudding mix, chocolate fudge flavor

In a stand mixer fitted with a whip attachment, whip the cream at high speed until light and fluffy, about 3 minutes. Add the sugar, vanilla extract and pudding mix and whip until smooth.

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