Susan's Favorite Mocha Cake Recipe - PCOS-Friendly Recipe

Susan's Favorite Mocha Cake Recipe
Servings: 16
Dessert

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1-3/4 cups sour cream
  • 2 large eggs
  • 1/2 cup coffee liqueur
  • 1/4 cup canola oil
  • 2 cups (12 ounces) semisweet chocolate chips, divided
  • 1 package (10 to 12 ounces) white baking chips
  • 1/3 cup butter, cubed
  • 1 tablespoon instant coffee granules
  • 1 teaspoon rum extract
  • 1 envelope unflavored gelatin
  • 1-1/2 cups heavy whipping cream, divided

Instructions

  1. In a large bowl, combine the cake mix, sour cream, eggs, liqueur and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in 1 cup chocolate chips. Transfer to three greased and floured 9-in. round baking pans.
  2. Bake at 350 ° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a microwave, melt the white baking chips, butter and remaining chocolate chips; stir until smooth. Stir in coffee granules and extract. Cool to room temperature.
  4. In a small saucepan, sprinkle gelatin over 1/4 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into chocolate mixture. In a large bowl, beat the remaining 1-1/4 cups cream until soft peaks form. Add to the cooled chocolate mixture; beat until stiff peaks form.
  5. For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
  6. Place bottom cake layer on a serving plate; top with half of the chocolate mixture. Repeat layers. Top with the remaining cake layer. Frost top and sides of cake with whipped cream. Refrigerate for at least 2 hours before serving.

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