OMG! Chocolate heavenly goodness with a coffee espresso filling.Recipe created by Chef Lori Grein. Prep time: 40mins. Cook time: 45mins. Total time: 150mins.
Preheat oven to 350°F (179°C). Generously grease (2) 8 x 8 round cake pans.
2
In a medium bowl combined eggs, oil, water and vanilla.
3
Add Kinnikinnick Chocolate Cake Mix and pudding mix. Mix until combined.
4
Fold in white, milk and dark chocolate. Divide batter equally between cake pans.
5
Bake in preheated oven for 40 minutes.
6
Remove from oven and let cool for 10 minutes.
7
Invert pan and remove cake bases. Let cool completely before assembly.
Simple Syrup (Optional)
1
Bring sugar and water to a boil, do not stir. Boil for 3 minutes.
2
Let cool completely. Simple Syrup can be stored in the refrigerator for up to 3 weeks.
Espresso Mascarpone Filling
1
In a small bowl combine water and espresso powder. Set aside.
2
In a medium bowl combine icing sugar and cocoa powder. Set aside.
3
In a separate bowl mix butter until smooth. Add mascarpone and mix until smooth.
4
Slowly add in chocolate icing sugar mixture 1 cup at a time alternating with espresso water. Mix until smooth and incorporated.
5
Cover and set aside. Do not refrigerate.
Chocolate Buttercream Icing
1
In a medium bowl combine icing sugar and cocoa powder. Set aside.
2
In a separate bowl mix butter until smooth.
3
Slowly add in chocolate icing sugar mixture 1 cup at a time alternating with milk. Mix until smooth and incorporated.
4
Cover and set aside. Do not refrigerate.
Ganache Drip (make prior to use/do not make ahead of time)
1
Heat cream over medium-low heat until it just comes to boil.
2
Remove from heat and add chopped chocolate. Mix until chocolate is melted and mixture is smooth.
3
Cool slightly and place mixture in squeeze bottle or piping bag.
Assembly Filling
1
Trim the top of each cake base using a serrated knife.
2
Cut each cake base into two layers for a total of 4 layers.
3
Place one cake base on an 8” cake board (bottom cake side down).
4
Spray cake base with Optional Simple Syrup. Spread a layer of Espresso Mascarpone Filling evenly on cake base. Repeat with next two layers.
5
Place top layer on (bottom side up). Do not spray with Simple Syrup.
Crumb Coat
1
Using Espresso Mascarpone Filling, fill edges of layers create an even side. Using a large scraper, scrape off excess filling and smooth sides.
2
Cover the top of the cake with a thin layer of Espresso Mascarpone Filling. Using a pallet knife, smooth top (don’t use too much icing).
3
Add remaining Espresso Mascarpone Filling to the side of the cake and smooth using a large scraper.
4
Finish with the top of the cake, using a pallet knife to create a smooth top.
5
Let crumb coat set in refrigerator for 20 minutes.
Chocolate Buttercream Coat
1
Using Chocolate Buttercream Icing, place a dollop of icing on top and smooth working your way to the edges using a pallet knife.
2
Add a generous coat of icing on the side of the cake. Use a large scraper to scrape off excess from sides and create a smooth finish.
3
Finish with top of cake using a pallet knife to create a smooth finish working towards centre of cake.
4
Place iced cake in the refrigerator for 20 minutes.
5
Place remaining Chocolate Buttercream Icing in a piping bag with a star tip. Use for decorating cake and attaching assorted chocolates or Chocolate KinniTOOS®.
Ganache Drip
1
Prepare Ganache Drip. Let cool slightly in pot, then transfer to a squeeze bottle or piping bag.
2
To check Ganache Drip is cooled enough to drip slowly and stand up, test the drip on the lip of a glass bowl. Once Ganache Drip is at desired consistency pull cake from refrigerator.
3
Apply Ganache Drip using a squeeze bottle or piping bag in a continual motion. Start by applying Ganache Drip slightly in on cake top and continue creating a drip over the edge every couple of inches.
4
Once drip has set up slightly. Fill in top of cake with Ganache Drip, careful not to go over edge of cake. Use a pallet knife to smooth top. Work quickly as Ganache Drip with set up fast.
Decorations
1
Create your own Chocolate Earthquake Cake using your favourite gluten-free chocolates or Kinnikinnick Chocolate KinniTOOS®.
2
Try adding Chocolate KinniTOOS® Truffles.
3
Use remaining Chocolate Buttercream Icing to attach your design.
4
Use chocolate and cookies to create height.
5
Add decorations to the side and top of the cake to create your masterpiece.