Shelby's Intense Mojava Chocolate Dreamy, Rummy Cake.

Directions

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 way.now 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,