Coffee Liqueur Ganache Icing

This recipe goes with Chocolate Cake IV.

Prep: 10 min.; Cook: 5 min., Stand: 45 min.

INGREDIENTS:
3 (4-ounce) bittersweet chocolate baking bars, finely chopped
1 1/4 cups whipping cream
1 Tbs. butter
2 Tbs. coffee liqueur (Kahlúa)

DIRECTIONS:
Place chocolate in a bowl. Heat cream in a small saucepan over medium heat just until cream begins to boil. Pour over chocolate in bowl, stirring until smooth. Stir in butter and liqueur. Let stand 45 minutes or until spreading consistency.

YIELD:
Makes 2 cups

CREDIT: Florence Neavoll, Salem, Oregon , Southern Living, SEPTEMBER 2005

Mocha-Chocolate Cream Filling

This recipe goes with Chocolate Cake IV.

Prep: 10 min., Cook: 5 min., Stand: 30 min.

INGREDIENTS:
5 Tbs. all-purpose flour
2 Tbs. unsweetened cocoa
2 Tbs. instant coffee granules
1 cup half-and-half
1 cup butter, softened
1 cup 10X Confectioners Sugar
1 tsp. vanilla extract

DIRECTIONS:
Whisk together flour, cocoa, coffee granules, and half-and-half in a small saucepan. Cook over medium heat, whisking constantly, 5 minutes or until thickened. Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool.

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Add vanilla, beating until mixture is consistency of whipped cream.

YIELD:
Makes 1 1/2 cups

CREDIT: Florence Neavoll, Salem, Oregon , Southern Living, SEPTEMBER 2005