• Shelby's Intense Mojava Chocolate Dreamy, Rummy Cake.

    1 vote
    Shelby's Intense Mojava Chocolate Dreamy, Rummy Cake.
    Prep: 35 min Cook: 45 min Servings: 16
    by Patricia Hinshaw
    1 recipe
    Swiss Toffee Buttercream Icing , and the coconut Chocolate cover cherries, in which I use for plating my cake the cake was delicious, and received rave reviews from several clients and friends. now I am sumitting this to you as a chance to enjoy


    • Ingredients
    • For the Chocolate cake
    • . 2 1/2 Cup of AP Flour
    • . 1 1/4 teaspoon of baking
    • 1 1/4 teaspoon of baking soda
    • 1/4 of salt
    • 1 3/4 cup sour cream
    • . 1 Package of cream cheese
    • 1/2 cup coffee Liqueur almond flavor
    • 3 cups of melting chocolate merkins
    • 1/4 cup of real mayo
    • 1 1/4 cup of Buttermilk
    • 1 tablesppon of instand coffee(starbucks toffee flavor)
    • 1 teaspoon of vanilla Extract
    • 1/2 tablespoon of instant moca coffee
    • 1/3 cup butter cubed at room temp.
    • 2 eggs and 1 egg yolk
    • Now we will make the Mocha cream for the center. yum I can eat this like ice cream.
    • The mocha cream is "Amaretta Mocha Rum Toffee Swiss chocolate Buttercream
    • Ingredients Are:
    • For Butter cream
    • 6 egg whites
    • 1 1/2 Cups of Sugar
    • 2 cups of confectioner suagar
    • 3/4 cup of crisco
    • 2 sticks of room temp.butter
    • 2 sticks of butter at room temp
    • 1 teaspoon of vanilla
    • Now for the Mocha
    • Ingredients:
    • 1/4 cup of Kahlu
    • 1/2 cup corn Syrup
    • 1/2 cup of toffee pulsed to flour
    • .4 oz melted Ghirardell toffee Bar
    • 1/2 Tablespoon of Amarette almond extract,
    • .2 tablespoon of Rum
    • 1/ 2 teaspoon of Mocha coffee bean grind them
    • 1 package of unflavored gelatin
    • 4 oz. of merkins melting chocolate
    • 1/2 tablespoon of unsweeten coco powder
    • .1 1/2 cup of heavy whipping cream + 4 Tablespoon
    • we will make butter cream,
    • cream cheese icing first.then
    • add the other ingredients.
    • the icing is called
    • " Butter cream Kahlua toffee
    • Moco Cream cheese icing"
    • you should have enough butter cream left from the first time
    • if not follow the Butter cream recipe we did before this same ingredients.
    • Ingredients for Butter
    • cream cream cheese Icen
    • 4 packages of cream cheese room temperature
    • .6oz of butter at room temperature
    • 2 cups of 10X Sugar confectionary
    • 1 Tablespoon of pure vanilla extract
    • chill this for 1 hr.
    • take a sauce pan and add 1/2 cup of water, let boil add 1/2 cup of corn
    • syrup whisk this together, add the coffee flavored toffee to the water sugar
    • now add the 1/4 cup of Kahlua and simmer this on medium heat wisk once then leave
    • it alone, till it boils, take off of the stove add 1 oz of white chocolate Merkins
    • and 2 teaspoon of light chocolate syrup let set to cool then take the cream, cheese
    • icing and add the kaula mixture to it mix till icing consistancy.
    • the cream cheese coconut toffee recipe
    • for the cherries which
    • I call:
    • "Chocolate Skinny Dipen Cherries"
    • Ingredients are:
    • .1 Package of crea, cheese
    • .1/2 cup of room soften butter
    • .3 3/4 cup of confectioner sugar
    • .1/2 cup of sweetened
    • condensed milk
    • .1 teaspoon of vanilla
    • .3 cups of flaked coconut
    • .2 cups of toffee bits pulsed
    • in processor but leave some Bits
    • .2 Packages of
    • merkens dipping chocolate


    1. Direction for cake:
    2. preheat oven at 350 degrees, and prepare pans,I use a portion of vegetable oil
    3. shortening and flour I mix this together and wipe my pans with this do not use a
    4. paper towel I use my hands, which is your best instrument, just make sure that they are washed
    5. cream eggs and vanilla using the mixer paddle for 5 minutes till frothy and shiny
    6. then slowly add the sugar with a mixer wisk paddle on high speed,
    7. mix till ingredients are at a creamy and ribbon stage
    8. now add the butter mix on medium speed till all is incorporated change to high speed, the ribbon
    9. stage should still be going on. meanwhile take a separate bowl and sift all the dry ingredients
    10. set aside. take another bowl and add the buttermilk, mayo, sourcream, cream cheese, mix this
    11. using a wire wisk. set aside. now to the egg mixture add the chocolate and coffee liqueur,
    12. plus the 1 tablesppon of instand coffee you mixed with a wisk, mix this till in corporated
    13. now we are going to do something called alternating the dry to Liquid.
    14. we do this in thirds, three times ending with flour, make sure each ingredient stage is
    15. thoroughly mix and sides of bowl is scrapped. now add the first 1/3 of the flour mix to egg mixture
    16. mix to incorporate all ingredients
    17. now the 1/3 of the Liquid, mix to incorporate, now the second 1/3 of the flour, mixture, mix
    18. to incorporate remember to scrap the side to add all the ingredients, you dont want to shorten
    19. the cake's ingredients. now add the 1/3 of the Liquids incorporate this, add the the flour mix well
    20. add all the liquids you have left, now add the last of the flour. scrap the sides and mix for 5 minutes
    21. take bowl from mixer stand let set for 5 minutes now add your mixture to the 2 8' pans evenly
    22. equal each pan with equal amount about a third in each pan this will rise. bake for about 35- 45 minutes
    23. cake should start to leave the sides of the pan insert a cake tester if the pick comes out clean and crumbs
    24. are on the cake tester the cakes are done take them out of the oven and let the cakes cool 5 minutes in pan
    25. then take the cakes out of the pan place on cooling racks to cool before you place them in the freezer
    26. they work better when you cut them the next day.
    27. First you have to make the Swiss Buttercream
    28. you will need a double boiler pan, and a bowl the bowl has to be bigger then the
    29. sauce pan. in the sauce pan you put 1/3 cup of water, the bowl can not touch the water.
    30. place this on the burner on medium heat. Take 6 large egg whites, 1 1/2 cups of sugar
    31. place in bowl, with a disposable glove on hand put the bowl on the pot begin to stir
    32. the eggs and the sugar constanly till sugar is dissolved the eggs and surgar mixture
    33. mixture should reach 110-115 in Temp. we are Tempering in this process. when all the sugar
    34. is dissolved and you fill no more gradule residue of the sugar you are done. then place this on
    35. a stand up kitchen aid mixer begin mixing on low using a wisk paddle
    36. to incorporate this to creaminess. mean while take you heavy cream and boil
    37. it on the stove then take the chocolates and put tnem into the cream mix well add the
    38. coffee you made and the toffe creamer and Kahlu mix together well
    39. and the 1/2 Tablespoon of Amarette almond extract, 2 tablespoon of Rum and mix together
    40. set aside go back to you egg mixture and add 2 sticks of room temperature butter and 3/4 cups
    41. of criso Shortening, mix them together in a separate bowl before adding it to the egg mixture
    42. your egg mixture should become high peaks. now add the butter mixture mix slowly then increase
    43. gradully to high. now your mixture should look like a meringue. mean while sift 2 cups of confectioner
    44. sugar on parchment paper, turn down the mixer an add the sugar all at once in corporate this
    45. the ingredients then turn on high for about 10 minutes, than let rest.
    46. now add by folding the chocolate coffe mixture to the butter cream fold in slowly
    47. continute to mix scraping down the sides of the mixing bowl.but do not over mix
    48. in another bowl with 2/3 cup of very hot water place 1 package of unflavored gelatin
    49. let set for 10 minutes then stir to combine add corn Syrup mix well add this to your chocolate
    50. and egg mixture by folding
    51. chill for 45 minutes to and hour wrapped in plastic wrap,
    52. making sure the wrap is directly on top of the mixture.
    53. simple syrup
    54. now we will make simple syrup place
    55. 1/2 cup of water
    56. to half cup of sugar bring to a boil,
    57. then take off the stove
    58. an cool. once the mixture is cool
    59. add 2 tablespoon of Rum.
    60. Now lets prepare the cake: let the cake thaw a little bit because we have to cut
    61. the cake into 2 section by using a serated knife. place the cake on a turn table
    62. hold with one hand on top of the cake using this to turn the table while
    63. cutting, using the serated knife place it on the center of the cake begin cutting
    64. through the cake to make 2 do the other one the same place one of the
    65. cake 1/2 on the turn table with a pastry brush, Brush the top of the cake
    66. this makes the cake moist and inhances the chocolate in the cake.
    67. take your mocha cream you made and add a huge dollop in the center of the cake
    68. now take another cake half and repeat the same simply sugar, and moca cream
    69. do this to the other one. now take the last cake half a with the pastry
    70. Brush, brush the top with the simple syrup place in refrigerater for 45 minutes
    71. to 24 hours.
    72. now we will make the icing in which we will crumb the cake first
    73. and then you will icen the cake with the icing.
    74. we will make butter cream,
    75. cream cheese icing first.then
    76. add the other ingredients.
    77. the icing is called
    78. " Butter cream Kahlua toffee
    79. Moco Cream cheese icing"
    80. Cream Cheese Icing Yield 3/4Qt
    81. (enough to fill 1 8″ 4layer cake)
    82. take a sauce pan and add 1/2 cup of water, let boil add 1/2 cup of corn
    83. syrup whisk this together, add the coffee flavored toffee to the water sugar
    84. now add the 1/4 cup of Kahlua and simmer this on medium heat wisk once then leave
    85. it alone, till it boils, take off of the stove add 1 oz of white chocolate Merkins
    86. and 2 teaspoon of light chocolate syrup let set to cool then take the cream, cheese
    87. icing and add the kaula mixture to it mix till icing consistancy.
    88. take your cakes and starting from the top down crumb icing the intire cake
    89. place in refrigerater for 45 minutes. to 24 hr. what ever you like.
    90. now we will icing the cake and decorate.
    91. we will use the same icing we used to crumb icing the cake and for decorting but add the mochca cream to it
    92. icen the cake again smooth out the air pockets add the toffee bits around the entire
    93. lower part of the cake. set in refrigerater till the decorative icing is made
    94. take the cream cheese icing and the mocha cream icing and mix on high speed
    95. to mix thoroughly to piping icing place in your piping bag with tip 18" the mocha cream
    96. icing . you can use all sorts if designs I used the melting effect because
    97. I will melt with joy if I when this scholorship. when I finished that design
    98. I took Heath toffee bars and placed them all around the circle design.
    99. I took my cream cheese white Icing add then with the rope design roped all around
    100. till I reach the center of the cake I placed a coconut cherry dipped in Chocolate
    101. on top. I loved this project an would gladly share it with anyone .
    102. coconut cherry dipped in Chocolate Directions
    103. in a large bowl beat the
    104. cream cheese and butter
    105. and confectioner sugar
    106. until smooth, Beat in the
    107. sweetened condensed milk
    108. and vanilla extract untill
    109. the mixture is well blended
    110. blended and looks like creamy
    111. Butter. Fold in the
    112. coconut and the toffee. Now
    113. take and with moist hands
    114. and 2 teaspoon of the mixture form
    115. around the cherries
    116. .(make sure the cherries are fresh and pitted)
    117. place them on a lined
    118. parchment paper cookie sheet sprayed with
    119. pam. now place in the
    120. freezer for 24 hours before dipping them
    121. in the Chocolate.
    122. In micowave melt the Merkins dipping Chocolate
    123. in a safe Microwave bowl ,
    124. take coconut cherry and dip them in the chcolate
    125. place back on the
    126. cookie sheet that has been resprayed with pam
    127. and set them in the freezer
    128. tilled need to plate presentation,

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