Chocolate Espresso Crunch Cake
>
Chocolate Espresso Crunch Cake
Chocolate Espresso Crunch Cake

Here's a new definition of decadent: Two layers of chocolate cake spread with coffee-flavored syrup, with rich chocolate mousse with toffee bits between the layers, topped with ganache and more toffee bits. Absolutely stunning.

Servings: 48 servings
Cake Batter
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
3 lb 8.00 oz
7 cups
Gold Medal™ Devil's Food Cake Mix (11112)
5 lb
1 box
Chocolate Crunch Mousse
INGREDIENT
WEIGHT
MEASURE
Semi-sweet chocolate chips
1 lb
2 1/2 cups
Heavy cream
2 lb
4 cups
Toffee bits, finely chopped
2 oz
6 Tbsp
Coffee-Flavored Syrup
INGREDIENT
WEIGHT
MEASURE
Granulated sugar
12 oz
1 1/2 cups
Water, cool approx. 72°F
12 oz
1 1/2 cups
Coffee-flavored liqueur
8 oz
1 cup
Ganache
INGREDIENT
WEIGHT
MEASURE
Heavy cream
12 oz
1 1/2 cups
Butter, unsalted
2 oz
1/4 cup
Granulated sugar
2 oz
1/4 cup
Semi-sweet chocolate chips
9 oz
1 1/2 cups
Toffee bits, finely chopped
4 oz
3/4 cup
Batter
  1. Prepare cake batter according to package directions,
  2. Divide batter into 2 parchment-lined full sheet pans (approx. 4 lb 4 oz each) and bake.
BAKE:
TEMP
TIME
Convection Oven*
300°F
12-17 minutes
Standard Oven
350°F
15-20 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 6 minutes of baking.
Chocolate Crunch Mousse
  1. Melt chocolate over double boiler then remove from heat.
  2. Whisk cream on high speed with whisk attachment until stiff peaks form.
  3. Add chocolate to whipped cream and mix on low speed until incorporated.
  4. Fold 2 oz toffee bits into mousse using rubber spatula.
Coffee Flavored Syrup
  1. Heat sugar and water to boiling in medium saucepan.
  2. Remove from heat. Allow to cool.
  3. Add coffee-flavored liqueur to syrup and mix to combine.
Ganache
  1. Heat cream, butter and sugar to boiling in medium saucepan, stirring frequently.
  2. Remove from heat. Add hot cream mixture to chocolate chips.
  3. Let stand 5 minutes. Stir mixture briskly until smooth.
Finishing
  1. Invert first chocolate sheet cake onto cardboard.
  2. Pour 1 lb coffee-flavored syrup over cake.
  3. Spread mousse evenly over top of soaked sheet cake.
  4. Invert second sheet onto mousse.
  5. Pour remaining 1 lb coffee-flavored syrup over cake and freeze cake 1 hour.
  6. Spread ganache onto top of sheet cake; sprinkle with remaining 4 oz toffee bits.
  • Check out our recipe for Chocolate Espresso Crunch Cake. A delicious recipe featuring only the best products from General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 Serving
Calories
450
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
13g
67%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
370mg
16%
Total Carbohydrate
56g
19%
Dietary Fiber
2g
11%
Sugars
38g
Protein
4g
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

+−

Related Recipes

Related Content