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yellow cake black coffee coffee liqueur brandy sugar cornstarch custard powder sugar milk heavy cream vanilla butter egg yolks semi-sweet chocolate
Viewed: 38 - Published at: 5 years agoIngredients
- 1 pkg (16 oz) yellow cake mix
- 1 cup strong black coffee, cooled
- 1/3 cup coffee liqueur
- 1/3 cup brandy
- 1 tbsp sugar
- None None FOR THE CUSTARD FILLING
- 1/2 cup cornstarch
- 1/2 cup custard powder or vanilla pudding mix
- 1/2 cup sugar
- 2 1/2 cups milk
- 1 1/2 cups heavy cream
- 2 tsp vanilla extract
- 2 tbsp butter
- 2 None egg yolks
- 3 oz semi-sweet chocolate, melted
Method
- Preheat the oven to 350°F. Grease two 8-inch cake pans; line bottoms with parchment paper.
- Prepare and bake cake mix according to package directions. Cool in pans 10 mins. Remove from pans; cool completely on wire rack.
- For the custard filling, combine cornstarch, custard powder and sugar in medium saucepan. Gradually add combined milk, cream and vanilla; stir on low heat until mixture boils and thickens. Add butter; simmer, stirring, for 3 mins. Remove pan from heat; stir in egg yolks. Transfer to large bowl; cover surface with plastic wrap. Cool.
- Divide custard mixture among 2 bowls. Stir melted chocolate into 1 bowl. Leave remaining custard plain.
- Combine coffee, liqueur, brandy and sugar in small bowl; mix well. Split each cake horizontally into 2 layers. Place a bottom layer on cake plate; brush well with coffee mixture.
- Spread with half the plain custard. Top with second layer of cake; brush with coffee mixture. Spread with one-third of the chocolate custard. Place third layer of cake on top; brush with coffee mixture. Spread with remaining plain custard. Top with top layer of cake; brush with coffee mixture.
- Using a large spatula, spread remaining chocolate custard over top and sides of cake. Refrigerate for 3 hours or overnight.
