Hi, I am Kate. Today, we’re going to make chocolate, chocolate moose cake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chocolate, Chocolate Moose Cake Recipe
Chocolate, Chocolate Moose Cake is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Chocolate, Chocolate Moose Cake is something which I’ve loved my entire life.
To be with this particular recipe, we must prepare a few ingredients. You can have chocolate, chocolate moose cake using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chocolate, Chocolate Moose Cake:
- Get 2 1/2 cup finely crushed, chocolate graham cracker cbs
- Take 1/2 cup (1 stick) butter, melted
- Take 3 1/4 cup semi sweet chocolate chips, divided
- Get 4 egg yolks
- Take 2 eggs
- Prepare 1 pints heavy whipping cream
- Take 1/3 cup confectioners sugar
- Take 6 oz white chocolate
- Make ready 1/2 tsp vegetable oil or shorting
Instructions to make Chocolate, Chocolate Moose Cake:
- In medium bowl, mix chocolate cbs, and melted butter. Press in bottom and half way up sides of 9" spring form pan
- In small bowl, beat egg yolks and eggs; set aside
- In a double boiler(I used a pot filled with a little water and a medium glass bowl), add 3 cups of semi sweet chocolate chips. Cook on low, heat until fully melted. Quickly beat in eggs, until well blended. Remove from heat and let cool slightly while you do the next step.
- In large bowl beat heavy whipping cream with electric mixer until soft peaks form. Add sugar and beat until stiff peaks form.
- Fold whipped cream into chocolate until fully incorporated. Pour into pie shell. Refrigerate for at least 6 hours or over night.
- Line a baking sheet with foil. In double boiler melt white chocolate chips. Spread to about a 1/4 inch thick on foil. In microwave melt remaining 1/4 cup of semi sweet chocolate chips and oil. Check it every 20 seconds, until fully melted. With a fork splatter over top of white chocolate. Refrigerate also.
- When cake is done chilling, remove from spring form pan. Break white chocolate into pieces and poke into cake
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