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Welcome to All Easy Cooking Recipe Kitchen
Copyright © 2006
All Easy Cooking Recipe Kitchen
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MOCHA CHOCOLATE CAKE
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2 (4 oz.) pkgs. sweet baking chocolate
1/2 c. sugar
1/2 c. water
1-1/2 tsp. instant coffee
2 tsp. vanilla extract
1 (11 oz.) pkg. pie crust mix
2 c. whipping cream
Chocolate curls
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Combine first 4 ingredients in saucepan and cook over low heat, stirring constantly, until smooth. Add vanilla. Cool to room temperature. Combine pie crust mix and 3/4 cup chocolate mixture in small bowl. Beat at medium speed until smooth. Divide into 6 equal portions. Press each portion onto bottom of inverted 8-inch cake pan. Cook 2 at a time at 425 degrees for 5 minutes. Trim uneven edges of circles. Run knife under pastry to loosen. Invert onto wax paper to cool.
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Beat whipping cream until thick, but before soft peaks form. Fold in remaining chocolate mixture. Stack pastry on serving plate, spreading about 2/3 cup cream mixture between each layer. Spoon remaining mixture on top. Sprinkle with chocolate curls. Chill at least 8 hours before serving. Store in refrigerator.
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