April 16, 2015
Either way you go, just make all the layers. Every last one brings something awesome to the table and trust me, you just do not want to miss out on any of the awesomeness.
1 hr 25 mins
To make the cake
Evenly spread the batter into the prepared baking dish and bake 25 to 30 minutes or until the cake no longer jiggles in the center. Remove and allow to cool 5 minutes. Then poke the cake all over with a fork and evenly pour the Kahlua all over the cake.
To make the chocolate mousse
In a small sauce pan whisk together the egg yolks, 2 tablespoons water and sugar. Place on the stove over medium heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about 2-3 minutes.
Stir the melted chocolate into egg mixture until completely smooth. Place in the fridge while you whip the cream.Place 1 1/2 cups of the cream in the bowl of a stand mixer and whip cream until stiff peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Make the chocolate coffee caramel:
Whisk together heavy cream and vanilla in a small bowl. Set aside. Combine the sugar and water in a small saucepan over medium-high heat. Bring the mixture to a boil. Once it begins to boil watch closely and whisk until the mixture starts to smell like caramel and turn a golden color, and then to a light brown. This will take about 5-6 minutes.
When you see that it has started to turn brown, slowly pour in the cream mixture, whisking constantly and quickly. The sugar will harden around the whisk, don’t worry, it will melt. Just keep whisking! Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 minutes more (don't let it get too thick, it will thicken as it sits). Remove from the heat and stir in the, coffee, chocolate chips and vanilla.
To assemble the cakes
Chocolate Coffee Caramel