Saturday, October 17, 2009


1/2 cup (1 stick) softened butter, divided (do not substitute margarine)
1 container (8 ounces) sour cream
4 eggs
2 tablespoons instant coffee granules
1 package (18.25 ounces) devil’s food cake mix
1 package (3.8 ounces) instant chocolate pudding mix

1 tablespoon instant coffee granules
1/3 cup heavy whipping cream
1 package (12 ounces) white chocolate morsels
2 toffee bars (1.4 ounces each)
1/2 cup coffee liqueur or strong brewed coffee (Kahlua)

1. Preheat oven to 350°F. For cake, evenly rub bottom and sides of (12-in.) Skillet with 1 tablespoon of the butter. In Stainless Mixing Bowl, whisk together sour cream, eggs and instant coffee (coffee granules may not completely dissolve).

2. Microwave remaining butter on HIGH 30-60 seconds or until melted. Whisk butter into egg mixture until well blended. Add cake mix and pudding mix; mix well. Pour batter into Skillet, spreading evenly. Bake, uncovered, 33-35 minutes or until center feels firm to the touch.

3. Meanwhile, for ganache, combine instant coffee and cream in small bowl. Microwave on HIGH 30-45 seconds or until hot; stir until dissolved. Place chocolate morsels into large bowl. Pour hot cream over chocolate. Microwave, uncovered, on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval; set aside.

4. Remove Skillet from oven; cool 5 minutes. Meanwhile, chop toffee bars. Carefully invert cake onto Platter. Brush coffee liqueur over top and sides of cake. Spread ganache over top of cake, allowing to drip down sides. (If ganache becomes too thick to spread, warm slightly in microwave on HIGH 15-30 seconds.) Sprinkle toffee along bottom edge of cake, pressing against sides.

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