Crazy Chocolate Cake

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Frostings                        Chocolate
                Layer Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Flour
   2      cups          Sugar
   1      cup           Cocoa
   1      teaspoon      Salt
     1/2  cup           Butter -- softened
   2      teaspoons     Baking soda
   2      cups          Instant coffee -- boiling
   2      teaspoons     Vanilla
   2                    Eggs
     1/2  teaspoon      Baking powder
                        -----FROSTING-----
   2      cups          Heavy cream
     1/2  cup           Sugar
   4      tablespoons   Cocoa
   1      teaspoon      Vanilla

FOR CAKE: Mix together flour, sugar, cocoa, salt; make well in center.
Blend together butter, baking soda and boiling coffee.
Add all together and beat by hand. Add vanilla and eggs and beat again.
Add 1/2 tsp. baking powder and blend.
Bake in two 9" layer pans for 30 minutes at 325~.
Cake will not test done but is! Cool on racks.
FOR FROSTING: Combine all ingredients in a bowl and chill for 1 or 2 hours. T
hen whip at high speed until thick and creamy. Ice center and top.
Refrigerate till ready to serve.

                    Dark Chocolate Peanut Butter Cake

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Desserts
                Chocolate

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Flour
     3/4  cup           Unsweetened cocoa
   1 3/4  cups          Sugar
   1 1/2  teaspoons     Baking soda
     1/2  teaspoon      Salt
   1 1/2  cups          Buttermilk
   3                    Eggs
     1/2  cup           Sour cream
     3/4  cup           Butter -- melted
                        BUTTERCREAM --------
   6      ounces        Butter -- softened
   6      ounces        Creamy peanut butter
   1 1/2  cups          Powdered sugar -- sifted
     1/2  teaspoon      Vanilla -- ---- CHOCOLATE GLAZE
   1      pound         Semi-sweet chocolate -- choppe
   1 1/4  cups          Cream
   3 1/2  ounces        Corn syrup -- -------- GARNISH ---
   2      cups          Minature peanut butter cups -- coarsely chopped

Prepare the cake:  Sift dry ingredients in mixing bowl. Set aside.
Combine buttermilk and eggs in a separate bowl.
Add to dry ingredients; mix until fully incorporated.
Add sour cream and mix until fully incorporated.
Slowly add butter and beets, just until mixed in.
Spray a 10-inch springorm pan with nonstick cooking spray
and line with parchment.
Pour in batter and bake at 350 degrees approximately 50 minutes,
until sides pull away but center is soft.
Let cool thoroughly, run knife around edge,
and release springform, Invert on a serving platter.
Peel off parchment paper.
Prepare buttercream.
Whip butter and peanut butter together until well blended.
Slowly add powdered sugar and then add vanilla.
Whip until thick and creamy.  Frost cooled cake with butter cream.
Freeze or refrigerate cake until frosting is very firm.
Prepare the glaze:
Don't start glaze until frosting on cake is very firm. 
Heat cream and chocolate in double boiler, whisking until smooth.
Add corn syrup; whisk until incorporated. Strain through a fine strainer.
Cool a little, then pour warm glaze over chilled cake.
When glaze has set, put chopped peanut butter cups around sides of cake.
If desired, decorate top with more peanut butter
cups dipped in melted dark chocolate and cooled.

                         Decadent Chocolate Cake

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Chocolate                        Cakes/Choc.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Boiling water
   3      ounces        Unsweetened chocolate
   8      tablespoons   Sweet butter (1 stick)
   1      teaspoon      Vanilla
   2      cups          Sugar
   2                    Eggs -- separated
   1      teaspoon      Baking soda
     1/2  cup           Sour cream
   2      cups          Less 2 T flour
   1      teaspoon      Baking powder
                        Chocolate frosting*
   2      tablespoons   sweet butter
     3/4  cup           semisweet chocolate chips
   6      tablespoons   heavy cream
   1 1/4  cups          confectioner's sugar
   1      teaspoon      vanilla

1.  Preheat oven to 350F. Grease a 10" tube pan.

2.  Pour boiling water over chocolate and butter; let stand until melted.
Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until blended well.

3. Mix soda and sour cream and whisk into chocolate mixture.

4. Mix flour and baking powder well, and add to batter, mixing thoroughly.

5. Beat egg whites until stiff but not dry.
Stir in a quarter of the egg whites thoroughly into the batter.
Scoop the remaining egg whites on top of the batter and gently fold in.

6. Pour batter into prepared pan. Set on the middle rack of the oven
and bake for 40-50 min. or until the edges have pulled away
from the pan and the cake tester inserted comes out clean.
Cool in pan for 10 minutes; unmold and cool completely before frosting.

Chocolate Frosting
Place all ingredients in a heavy saucepan and whisk until smooth over low heat.
Cool slightly; add more sugar if necessary. Spread on cake while frosting is still warm.

                         Deep Dark Chocolate Cake

Recipe By     :
Serving Size  : 16   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Sugar
   1 3/4  cups          Flour
     3/4  cup           Cocoa
   1 1/2  teaspoons     Baking soda
   1      teaspoon      Salt
   1 1/2  teaspoons     Baking powder
   2                    Eggs
   1      cup           Milk
     1/2  cup           Vegetable oil
   2      teaspoons     Vanilla
   1      cup           Boiling water

Heat oven to 350~F.
Grease and flour 1 rectangular pan 13X9X2.
In large mixing bowl combine first 10 ingredients,
(everything except the boiling water) beat at high for 3 to 5 minutes, until fluffy.
Stir in boiling water. Pour into pan and bake 35 to 40 minutes.
DO NOT remove from pan!!! Frost with buttercream or creamcheese frosting.

                       Double Chocolate Snack Cake

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Chocolate                        Cakes/Choc.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 2/3  cups          All-purpose flour
   1      cup           Packed light brown sugar
     1/4  cup           Hershey's cocoa
   1      teaspoon      Baking soda
     1/4  teaspoon      Salt
   1      cup           Water
     1/3  cup           Vegetable oil
   1      teaspoon      Vinegar
     3/4  teaspoon      Vanilla extract
     1/2  cup           Hershey's Semi-Sweet -- chocolate chips

DOUBLE CHOCOLATE SNACK CAKE
Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x 2 inches.
In small mixing bowl combine flour, sugar, cocoa, baking soda and salt.
Add water, oil, vinegar, and vanilla; beat until smooth. Pour into prepared pan.
Sprinkle chocolate chips over top
. Bake 35 to 40 minutes or until wooden pick inserted in  center comes out clean.
Cool in pan on wire rack.
Cut into squares.

VARIATION: Chocolate Banana Snack Cake:
Decrease water to 1/2 cup; stir in 1/2 cup mashed, ripe  banana
(1 medium banana) before pouring batter into pan.

                    "Foot in the Fire" Chocolate Cake

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -Cake-
   2      cups          all-purpose flour
   2      cups          sugar
   1      cup           margarine
   4      tablespoons   cocoa
   1      cup           cold water
   1      teaspoon      baking soda
   1      teaspoon      vanilla extract
   1      teaspoon      ground cinnamon
     1/4  teaspoon      salt
     1/2  cup           buttermilk
   2                    eggs
                        --FROSTING INGREDIENTS-
     1/2  cup           margarine
   5      tablespoons   evaporated milk
   1      cup           pecans -- chopped
   4      tablespoons   cocoa
   1      teaspoon      vanilla extract
   1      pound         powdered sugar

  Preheat oven to 375 degrees.  Sift flour and sugar, set aside.
In a saucepan, bring the margarine, cocoa and water to a boil; remove from heat.
In a large bowl, mix all remaining cake ingredients.  Add the flour mixture and cocoa
mixture, stirring well.  Bake in a greased and floured 9x13"
pan for 20 to 30 min. Check for doneness with a clean toothpick.
Ten minutes into the baking of the cake, prepare the frosting. 
Place the margarine, cocoa, and milk in a saucepan and bring to a boil. 
Remove from the heat and add the remaining ingredients. 
Beat until smooth. FROST THE CAKE AS SOON AS IT COME OUT OF THE OVEN.
Let it cool a little before cutting, if you can't possible hold out!.
This cake is so good, you'd eat it with one foot in the fire if you had to.

                          German Chocolate Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        Sweet chocolate
   1      cup           Buttermilk
     1/2  cup           -boiling water
                        -----coconut pecan frosting-
   1      cup           Butter or margarine
   1      cup           Evaporated milk
   2      cups          Sugar
   1      cup           Sugar
   4                    Eggs -- separated
   3                    Egg yolks
   1      teaspoon      Vanilla
     1/2  cup           Butter or margarine
     1/2  teaspoon      Salt
   1      teaspoon      Vanilla
   1      teaspoon      Baking soda
   1 1/3  cups          Flake coconut
   2 1/2  cups          Sifted cake flour
   1      cup           Chopped pecans

Melt chocolate in boiling water.
Cream 1 cup butter and 2 cups sugar until mixture is light and fluffy.
Add 4 egg yolks, one at a time, beating well after each addition.
Add chocolate mixture and 1 teaspoon vanilla. Sift together salt, soda and cake flour.
Add alternately with buttermilk to chocolate mixture until batter is smooth.
Beat egg whites until stiff. Fold into batter.
Pour into 3 greased waxed-paper-lined 8- or 9-inch layer cake pans.
Bake at 350F 30 to 40 minutes. Turn out of pans and cool on racks.

Meanwhile, to make frosting, combine evaporated milk, sugar, egg yolks,
butter and vanilla in saucepan.
Cook, stirring, over medium heat until mixture thickens, about 12 minutes.
Add coconut and pecans and beat until thick enough to spread.
Spread between layers and on top of cake.

                      Grandma's Chocolate Layer Cake

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Chocolate                        Cakes/Choc.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          Sifted Unbleached Flour
   1      teaspoon      Baking Powder
     1/2  teaspoon      Baking Soda
     1/2  teaspoon      Salt
     3/4  cup           Butter Or Regular Margarine
   1 1/2  cups          Sugar
   2      large         Eggs
   1      teaspoon      Vanilla
   2      ounces        Unsweetened Chocolate -- Melted And Cooled (2
   1      cup           Cold Water
                        Dark Chocolate Icing (Below)

Yield: 12 Servings
Sift the flour, baking powder, baking soda, and salt togher in a small bowl and set aside.

Cream the butter and sugar together, in a mixing bowl, until light and fluffy,
using an electric mixer set on medium speed.  Add the eggs, one at a time,
beating well after each addition.  Blend in the vanilla and cooled chocolate.

Add the dry ingredients alternately with the water to the creamed mixture,
beating well after each addition.
Pour the batter into 2 greased and waxed paper-lined 9-inch round cake pans.

Bake in a preheated 350 degree F. oven for 30 minutes or until the cake tests done. 
Cool in the pans on racks for 10 minutes.  Remove from the pans and finish cooling.

Place one cake layer on a serving plate upside down
(slicing the top off in needed to level the cake) and frost the top. 
Place the second layer on top of the first right side up
(again slicing the top if needed to square the cake up)
and use the remaining frosting to frost the sides and top.
Use the following icing or one of your choice.

DARK CHOCOLATE ICING:

Melt 3 ozs (3 squares) of unsweetened chocolate over hot water
and cool to room temperature. 
Combine 1/2 cup of butter or regular margarine, cooled chocolate,
3 egg yolks in a mixing bowl. 
eat with an electric mixer, set on medium speed, until well blended.
Gradually beat in 1 pound (1 box) of sifted confectioners' sugar and
1/4 cup hot water. Beat in 1 tsp vanilla and beat until smooth.

           Guilt-Free Chocolate Cake with Silken Cocoa Frosting

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FOR THE CAKE:
   1 3/4  cups          + 2 T. all-purpose flour -- unsifted
     1/2  cup           unsweetened cocoa
     1/2  tablespoon    baking soda
   9      tablespoons   Canola (or other vegetable oil)
   1 1/2  cups          sugar
   1                    egg white
   1 1/2  cups          nonfat milk
   1 1/2  tablespoons   white vinegar
   1      teaspoon      vanilla extract
                        FOR THE FROSTING:
     2/3  cup           cocoa -- sifted
     1/2  cup           sugar
     1/3  cup           cornstarch
   1      cup           nonfat milk
     1/2  teaspoon      vanilla extract
                        FOR THE FRUIT LAYER:
                        raspberries, sliced strawberries
                        (or other seasonal berries and fruits)

Preheat the oven to 350F. Lightly coat with vegetable
cooking spray two 9-inch cake pans.

Sift together the flour, cocoa, and baking soda into a bowl.
In a large bowl, combine the oil, sugar, and egg white and mix together.
In another bowl combine the milk with the vinegar, and vanilla and stir until well-mixed.

Add the dry ingredients and milk mixture alternately in three
parts to the oil-sugar mixture, mixing thoroughly after each addition.

Divide the batter evenly between the two prepared pans and
bake about 20-25 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool in the pan on a rack for 15 minutes.
Turn the cakes out onto a rack and cool completely.

Prepare the frosting by mixing the cocoa and sugar together
in a stainless steel mixing bowl.
In a separate small bowl mix the cornstarch and milk together until it is smooth.
Combine the wet ingredients with the dry until smooth.

Place the mixture in the top of a double boiler and stir constantly until thick and glossy,
about 7-10 minutes.
Remove from the heat, place in a bowl and beat with an electric mixer for about 5 minutes
on medium speed to avoid any lumps
. Immediately cover with plastic wrap laid right on top of the frosting
so that no air touches it.
Allow to cool to room temperature.

Trim the top of the cake and spread a thin layer of frosting over one of the cakes.
Place a layer of raspberries or other fruit on top, top with the second layer,
inverted, and frost the entire cake with the remaining frosting.
Chill in the refrigerator for about 30 minutes before slicing.

                         One Hour Chocolate Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Margarine
     1/2  cup           Crisco
   4      tablespoons   Cocoa
   1      cup           Hot water
   2      cups          Flour
   2      cups          Sugar
     1/2  cup           Buttermilk
   2                    Eggs
   2      teaspoons     Soda
   1      teaspoon      Vanilla
     1/2  teaspoon      Salt
   1      teaspoon      Cinnamon -- FROSTING-
     1/2  cup           Margarine
   4      tablespoons   Cocoa
   6      teaspoons     Milk
   1      package       Confectioners' sugar -- 1-pound package
   1      teaspoon      Vanilla
   1      cup           Pecans -- chopped

Preheat oven to 400~.
Mix together margarine, Crisco, hot water and 4 tablespoons cocoa
in a saucepan over high heat on the stove.
Bring to a boil; remove from heat. Add flour and sugar.
Beat in eggs, buttermilk, eggs, cinnamon, salt and vanilla.
Pour into a greased 15x10x1-inch jellyroll pan.
Bake at 400 degrees for 20 minutes. After cake cools for 15 minutes,
prepare frosting.

Frosting.  In a saucepan over high heat bring margarine, cocoa and milk to a boil. 
Take off stove and add confectioners' sugar.
Mix well and add 1 teaspoon vanilla and chopped pecans.
Ice immediately while cake and icing are hot.
Let cool in pan before slicing.

                    Peanut Butter Chocolate Fudge Cake

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes                            Chocolate
                Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          ;Water -- boiling
   4      ounces        Chocolate -- unsweetened
   2      cups          Sugar
     2/3  cup           Butter -- room temp
   2                    Eggs
   1      teaspoon      Vanilla
   3      cups          Flour
   1 1/2  teaspoons     Baking soda
   1      teaspoon      Baking powder
   1      cup           Chocolate chips -- semi-sweet
   1      cup           Peanut-butter flavored chips
                        -----CHOCOLATE GLAZE-----
   2      ounces        Butter
   2      tablespoons   Water
   3      tablespoons   Karo -- light
   2      teaspoons     Vanilla
   1      cup           Chocolate chips -- semi-sweet
     1/4  cup           Sugar, confectioners -- sifted
                        -----PEANUT BUTTER GLAZE-----
     3/4  cup           Sugar, confectioners -- sifted
   2      tablespoons   Peanut butter
   2      tablespoons   Whipping cream

Cake:  Pour boiling water over the unsweeteend chocolate.
DO NOT STIR. Set aside to cool to lukewarm.

Cream sugar and butter with an electric mixer until smooth.
Beat in eggs and vanilla.  Pour water off chocolate into a measuring cup and reserve.  
Blend melted chocolate into butter mixture.
Combine dry ingredients and add to butter mixture alternately
with water drained from chocolate.
Beat at low speed after each addition.  Stir in the chips.

Pour batter into a well-greased 12-cup bundt pan.  Bake in a 350 F.
oven for 50 to 55 minutes or until cake tests done.
Cool 15 minutes and remove from the pan.  Cool completely.

When completely cool, spoon chocolate glaze over entire cake.
Refrig- erate until glaze is firm.
Drizzle peanut butter glaze over chocolate glaze.
Refrigerate until ready to serve.

Chocolate glaze:  Combine butter, water, corn syrup, and vanilla in a skillet. 
Heat to boiling.  Add chocolate.  Cover and let stand five minutes.
Remove lid and stir mixture until smooth.  Stir in sugar until blended. 
Chill ten minutes or until glaze is of spreading consistency before spooning over the cake.

Peanut butter glaze:  Combine all ingredients in a small bowl and blend well.

                   Salesmens' Sauerkraut Chocolate Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:40
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --- -- Cake: -----
     1/2  cup           margarine -- soften
   1 1/2  cups          sugar
   3                    eggs
   1      teaspoon      vanilla extract
   2      cups          all-purpose flour
   1      teaspoon      baking soda
   1      teaspoon      baking powder
     1/4  teaspoon      salt
   1      cup           water
     1/2  cup           cocoa powder
   8      ounces        Sauerkraut -- *see note
                        --- -- Frosting: -----
   6      ounces        chocolate chips
   4      tablespoons   margarine
     1/2  cup           sour cream
   1      teaspoon      vanilla extract
     1/4  teaspoon      salt
   2 3/4  cups          powdered sugar

     * Use an 8-ounce can of sauerkraut. Do not use sauerkraut which has caraway seeds.
Lightly drain and chop by hand -- don't use food processor.
     1. Combine margarine and sugar in large bowl. Beat in eggs one at a time.
Add the vanilla and blend.
     2. In another bowl, sift dry ingredients together.
Add to the egg mixture slowly, alternating with the water.
Stir in the sauerkraut. Mix until smooth.     
3. Grease a 13 x 9 x 2 inch pan.
Pour the cake batter into pan and bake in preheated 350-degree oven for 30-35 minutes,
or until knife inserted in center comes out clean.
Leave the cake in the pan if you wish for easier frosting and transporting.

FROSTING:
     1. Melt chocolate chips and margarine in top of double boiler.
Remove from heat and add sour cream, vanilla and salt.
Gradually beat in powdered sugar until the frosting is of spreading consistency. Y
ou may not need all the powdered sugar.
     2. Frost cake while still slightly warm or wait until cooled.

                        Sour Cream Chocolate Cake

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Hot water
   3                    Squares chocolate
                        Melted
     1/2  cup           Shortening
     1/4  teaspoon      Salt
   2 1/2  cups          Sugar
   3                    Large eggs
   3 3/4  cups          Sifted cake or pastry flour
   1 1/2  teaspoons     Soda
     3/4  cup           Sour cream

Add water to chocolate, simmer while stirring, until thick, cool.
Blend shortening and salt, add sugar and cream thoroughly.
Beat in eggs. Add sifted flour and soda alternately with cream.
Stir in chocolate, mixing well. Bake in greased pan in moderate oven,
350 about 45 minutes or until it tests done.
Frost with favorite frosting

                        The Perfect Chocolate Cake

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Unsifted unsweetened cocoa
   2      cups          Boiling water
   2 3/4  cups          Sifted all purpose flour
   2      teaspoons     Baking soda
     1/2  teaspoon      Salt
     1/2  teaspoon      Baking powder
   1      cup           Butter
   2 1/2  cups          Granulated sugar
   4                    Eggs
   1 1/2  teaspoons     Vanilla extract
                        -----FROSTING-----
   6      ounces        Semisweet chocolate pieces
     1/2  cup           Light cream
   1      cup           Butter
   2 1/2  cups          Unsifted confectioners' -- sugar
                        -----FILLING-----
   1      cup           Heavy whipping cream -- (chilled)
     1/4  cup           Unsifted confectioners' -- sugar
   1      teaspoon      Vanilla extracted
   1      pint          Fresh strawberries -- cleaned
                        sliced

In a medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
Cool completely.
Sift flour with soda, salt, and baking powder. Preheat oven to 350F.
Grease well and lightly flour three 9 by 1-1/2    inch lager cake pans.

In a large bowl of an electric mixer, at high speed, beat butter, sugar,
eggs, and vanilla, scraping bowl occasionally, until light - about 5 mins.
At low speed, beat in flour mixture (in fourths), alternating with cocoa mixture
(in thirds), beginning and ending with flour mixture. Do not overbeat.

Divide evenly into pans, smooth top. Bake 25 to 30 minutes,
or until surface springs back when gently pressed with fingertip.
Cool in pans 10 minutes.
Carefully loosen sides with spatula, remove from pans; cool on racks.

Frosting: In medium saucepan, combine chocolate pieces, cream, butter;
stir over medium heat until smooth. Remove from heat. With whisk,
blend in 2-1/2 cups confectioners' sugar. In bowl set over ice, beat until it holds shape.

Filling: Whip cream with sugar and vanilla; refrigerate.

To assemble cake: On plate, place a layer, top side down;
spread with half of whipped cream and half of sliced strawberries.
Place second layer, top side down; spread with the rest of the
whipped cream and strawberries. Place third layer, top side up.

To frost: With a spatula, frost sides first, covering whipped cream;
use rest of frosting on top, swirling decoratively.
Refrigerate at least 1 hour before serving.
To cut, use a thin-edged sharp knife and slice with a sawing motion.

              Triple Chocolate Mousse Cake

Recipe By     :
Serving Size  : 10   Preparation Time :2:45
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----Dark Chocolate Mousse Layer-----
   2      Tablespoons   Strongly Brewed Coffee -- cooled
   2      Teaspoons     Vanilla Extract
   1 1/2  Teaspoons     Unflavored Powdered Gelatin
   3      Large         Egg Yolks
   1 1/4  Cups          Heavy Cream -- divided
     3/4  Cup           Milk
     1/4  Cup           Granulated Sugar
   6      Ounces        Bittersweet Chocolate -- finely chopped
                        -----Milk Chocolate Mousse Layer-----
   2      Tablespoons   Strongly Brewed Coffee -- cooled
   2      Teaspoons     Vanilla Extract
   1 1/2  Teaspoons     Unflavored Powdered Gelatin
   3      Large         Egg Yolks
   1 1/4  Cups          Heavy Cream -- divided
     3/4  Cup           Milk
   2      Tablespoons   Granulated Sugar
   6      Ounces        Milk Chocolate -- finely chopped
                        -----White Chocolate Mousse Layer-----
   2      Tablespoons   Coconut Rum -- (such as Malibu)
   1      Tablespoon    Water
   2      Teaspoons     Vanilla Extract
   2      Teaspoons     Unflavored Powdered Gelatin
   8      Ounces        White Chocolate -- coarsely chopped
     3/4  Cup           Milk
   1      Cup           Heavy Cream

Make the dark chocolate mousse layer:

1. Place the coffee and vanilla in a small cup. Sprinkle the gelatin
over the mixture and let the gelatin soften for 5 minutes.

2. In a medium bowl, whisk the yolks until blended.

3. In a heavy, medium saucepan, combine 3/4 cup of the cream, the
milk and sugar. Cook over medium heat, stirring occasionally,
until small bubbles form around the side of the pan. Remove the
pan from the heat. Gradually whisk about 3/4 cup of the hot cream
mixture into the yolks until blended. Pour this mixture back into
the saucepan. Continue cooking over medium-low heat, stirring
constantly with a wooden spoon for 2 to 4 minutes, until the
custard has thickened slightly. It is done when you can run your
finger down the back of the coated spoon and a path remains in the
custard for several seconds. Do not allow the custard to boil.

4. Remove the pan from the heat and immediately strain the custard
into a stainless steel bowl. Add the softened gelatin mixture to
the custard and stir until completely dissolved. Add the chocolate
and stir until melted and smooth. Set the bowl over a larger bowl
containing ice water and stir for 5 to 10 minutes, until cool.
Remove the bowl from the bowl of ice water.

5. In a chilled medium bowl, using a handheld electric mixer, beat
the remaining l/2 cup of the cream until soft peaks start to form.
Using a rubber spatula, fold one third of the whipped cream into
the chocolate mixture. Fold in the remaining whipped cream. Scrape
the mousse into a 9-by-3-inch springform pan and, using a small
offset metal cake spatula, smooth it into an even layer. Place the
pan in the freezer for 1 hour, until the mousse is firmly set.

Make the milk chocolate mousse layer:

1. Follow the procedure in the steps above, substituting the
ingredients listed for the milk chocolate mousse layer for those
in the dark chocolate mousse layer, and pouring the milk chocolate
mousse over the dark chocolate mousse layer in the pan. Place the
pan in the freezer for 1 hour, until the mousse is firmly set.

Make the white chocolate mousse layer:

1. Place the rum, water and vanilla in a small, heatproof cup.
Sprinkle the gelatin over the mixture and allow it to soften for 5
minutes. Place the cup with the softened gelatin in a small pan
with enough water to come halfway up the sides of the cup. Heat
the gelatin mixture in hot, not simmering, water. Stir the gelatin
frequently for 3 to 5 minutes, or until the gelatin granules
dissolve completely and the mixture is clear. Remove the pan from
the heat, leaving the cup in the water to keep the gelatin mixture
warm until ready to use.

2. Place the chocolate in a large bowl. In a small saucepan over
medium heat, bring the milk to a gentle boil. Pour the hot milk
over the chocolate and let the mixture stand for 30 seconds to
melt the chocolate. Add the warm gelatin mixture and whisk until
smooth. Place the bowl over a larger bowl of ice water and stir
for 5 to 10 minutes, or until the mixture is cool.

3. In a chilled, medium bowl, using a handheld electric mixer, beat
the cream at medium speed just until it begins to form soft
mounds. Do not overbeat or the mousse will be grainy. Fold
one-third of the whipped cream into the white chocolate mixture.
Fold in the remaining whipped cream. Scrape the white chocolate
mousse onto the milk chocolate mousse layer, smoothing the top
with a cake spatula. Place the cake in the freezer for 2 hours,
until the top layer is firmly set.

Unmold the cake:

1. Using a portable hair dryer or a damp, hot towel, carefully heat
the outside of the springform pan slightly. Release the clamp on
the side of the springform pan and gently remove it using a large
metal spatula, gently transfer the cake from the bottom of the
springform pan to a serving platter. Place the cake in the
refrigerator for at least 1 hour before serving, to defrost.

10 Servings.

PREPARATION: 2 hours and 45 minutes, plus freezing and chilling times.