Chocolate Grace Cake
Presented by Diner 248
- 2 packages standard brownie mix*
- 8 oz. Kahlúa Original coffee liqueur
Vanilla whipped cream:
- 1 cup heavy whipping cream
- 2 cups granulated sugar
- 2 T vanilla extract
Cocoa whipped cream:
- 1 quart heavy whipping cream
- 2 cups sugar
- 1 1/4 cups unsweetened cocoa powder
*Use the amounts of oil, water, and eggs specified on the package.
Prepare and bake brownies according to package instructions for cake-like brownies. When cool, remove from the pans and poke holes in both batches with a toothpick. Pour 4 ounces of Kahlúa over each batch of brownies.
Make vanilla whipped cream by beating heavy cream on low speed; add sugar and vanilla to form stiff peaks. Make cocoa whipped cream by beating heavy cream on low speed; add sugar and cocoa powder to form stiff peaks.
Layer starting with brownie, then cocoa whipped cream, then regular whipped cream; make second layer following the same layering pattern.
Finish with chocolate syrup and chocolate morsels.
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As seen in the Summer/Fall 2018 Issue
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