- Cooking Time: 35 Minutes
- Servings: 16
- Preparation Time: 30 Minutes
- 1 pkg. (18-1/4 oz) chocolate cake mix
- 1-3/4 cups sour cream
- 2 eggs
- 1/2 cup coffee liqueur
- 1/4 cup oil
- 2 cups (10-12 oz) semisweet chocolate chips, divided
- 1 pkg. (10 to 12 oz) white baking chips
- 1/3 cup butter, cubed
- 1 Tbsp. instant coffee granules
- 1 tsp. rum extract
- 1 envelope unflavored gelatin
- 1-1/2 cups heavy whipping cream; divided
- Whipped Cream: 2 cups heaving whipping cream, 1/2 cup sugar and 1 tsp. vanilla extract.
- In a large bowl, combine cake mix, sour cream, eggs, liqueur and oil; beat on low for 30 seconds.
- Beat on medium for 2 minutes.
- Stir in 1 cup of chocolate chips.
- Transfer to three greased and floured 9-in round baking pans.
- Bake at 350 for 24-28 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a microwave, melt the white baking chips, butter and remaining chocolate chips; stir until smooth.
- Stir in coffee granules and extract.
- Cool to room temp.
- In a small saucepan, sprinkle gelatin over 1/4 cup cream; let stand for 1 minute.
- Heat over low heat, stirring until gelatin is completely dissolved.
- Stir into chocolate mixture.
- In a large bowl, beat the remaining 1-1/4 cups cream until soft peaks form.
- Add to the cooled chocolate mixture; beat until stiff peaks form.
- For whipped cream, in a small bowl, beat cream until it begins to thicken.
- Add sugar and vanilla; beat until stiff peaks form.
- Place bottom cake layer on a serving plate; top with half of the chocolate mixture.
- Repeat layers.
- Top with the remaining cake layer.
- Frost top and sides of cake with whipped cream.
- Refridgerate for at least 2 hours before serving.
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