My new 2009 Christmas with Southern Living arrived and I quickly devoured it's contents. There were so many delictable choices! I settled up on a cake that had a mix of my favorites: French vanilla cake, heath bar and whipped cream! The recipe is rather simple. A important note however! I also make the cake at day ahead and let it sit in the fridge for at least 24 hours or longer and meld in all the flavors. It is even better! I received RAVE reviews when I served this and will definitely make it again!
Here are the simple steps>
The Cake:
Prep time: 27 min. Cook time: 30 min. Other: 24 hr.
- Wax Paper
- 1 18ox pkg French Vanilla cake mix
- 1 pkg (1.16 oz) Swiss Mocha Cappuccino mix ( I used International foods Suisse Mocha Drink mix)
- 1/3 cup vegetable oil
- 3 lg eggs
- 3/4 cup Cinnamon Espresso Syrup: See recipe below
- Mascarpone Frosting: See recipe below
- 3 (1.4 oz) chocolate covered toffee candy bars (i used ALOT more!
- Garnish: additional chopped toffee or white/dk chocolate shaving
Preheat over to 350. Lightly grease 2 round cake pans. Line with wax paper. Lightly grease wax paper. dust pans with flour, shake off excess and set aside.
Beat cake mix, next 3 ingredients and 1 cup water in a large bowl at low speed with electric mixer 30 seconds then beat for 2 minutes at medium speed. Pour batter into prepared pans.
Bake at 350 for approx 28 minutes or until a wooden pick inserted into cake comes out clean. Let cool in pans on wire racks for 10 min and then remove. Discard was paper and cool layer completely on wire racks for an hour. Wrap and chill layers 1-24 hrs (this step enable you to split layers with ease.
Using a serrated knife, slice layers in half horizontally to make 4 layers. Place 1 layer cut side up on a cake plate. Brush with 1/4 of cinnamon espresso syrup. Spread with 1-1/2 cup of mascarpone frosting. Sprinkle with one fourth chopped chocolate covered toffee pieces. Repeat process with remaining 3 layers, syrup, frosting and chopped candy bar. frost sides of cake with remaining frosting and garnish as desired. Cover and refrigerate overnight. Store in refrigerator. Yields 12 servings:
Cinnamon-Espresso Syrup:
- 1 cup water
- 2/3 cup sugar
- 1 3" cinnamon stick broken in half
- 1 Tbsp instant espresso powder
- 1/4 cup coffee liqueur
Bring 1 cup water, sugar, and cinnamon stick to boil in small saucepan. boil 1 minute. Remove from heat and let stand 15 min. Remove and discard cinnamon stick. Stir in espresso powder and liqueur
Mascarpone Frosting:
- 2 8oz containers of mascarpone cheese
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 1/2 cup cinnamon espresso syrup
- 2-1/2 cups whipping cream, whipped
Beat first 3 ingredients at low speed with an electric mixer until creamy. Gradually add Cinnamon Espresso syrup, beating until smooth. Fold in whipped cream and cover and chill until ready to use. Yields 8-1/2 cups
French Vanilla Cake Mix
I used 6 heath bars!
Espresso Syrup
Two layer cakes soon to become four
Fill layers with Marscapone Frosting
Refridgerate for at least 24 hours. Slice and Serve.
So Amazing you will LOVE IT!
6 comments:
Gorgeous cake! Sounds delicious!
This is one tasty cake. I'm a novice baker and managed to do a pretty decent job with this on the first try (which almost never happens). My frosting was not a stiff as your appears to be. I'm wondering if maybe I didn't whip the cream well enough? Anyway...beautiful cakes. Keep up the good work and good luck with opening up that bakery.
This is an awesome recipe! I had a work event and made this cake. It was a hit. I am a novice when it comes to baking.
I used heavy whipping cream which helped with the icing.
I want to bake this cake today. Can it be frozen for two or three days? can I sub. cool whip instead of whipping cream
can this cake be frozen for two or three days? Can I substitute cool whip for whipping cream in the frosting because of diet restrictions?
Do you use 8 or 9 inch pans?
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