Mocha Mambo Cake

Shell:

1/2 cup butter, softened, 1 cup sugar
3 eggs, beaten, 1/2 cup water
1 cup (8 oz.) semi-sweet chocolate chips
2 1/4 cups cake flour, sifted
1 1/2 tsp. baking soda, 3/4 tsp. baking powder
1/2 tsp. salt, 1/4 cup sour cream
1/2 cup milk,
1 tsp. instant coffee

Preheat oven to 350 degrees. Coat the larger sides of two Cūlinique® brand food molds (Side A) with a non-stick cooking spray, using your fingertips to be sure all the surfaces are well coated. Respray lightly. Cream butter thoroughly, add sugar and beat well, about 5 minutes. Mix the chocolate chips and water together in a microwavable bowl. Place in the microwave and heat at 20 second intervals. Stir well between heatings and just until chocolate is thoroughly melted. Temper the eggs by stirring some of the chocolate mixture into them. Then add to remaining chocolate and mix well. Mix coffee, milk, and sour cream together. Add to chocolate and mix thoroughly. Sift together dry ingredients. Add gradually to chocolate mixture and beat just until thoroughly mixed. Pour batter into prepared molds, dividing it equally. Level. Bake 25 to 30 minutes or until the cakes edges start to pull away from the sides of the molds. Remove from the oven and place the layers on racks to cool for about a minute. Coat the racks with non-stick cooking spray and place them upside down on top of the molds. While holding the racks and molds together, invert the assembly and place them down gently. The fillable cake layers will fall into place in a few seconds. Wearing oven mitts, remove the molds (carefully, the escaping steam is very hot) and cool the layers to room temperature. Place the layers, still on their racks, into the freezer and freeze until firm.

Filling:

3 cups (24 oz.) Premium Vanilla Ice Cream
1 tsp. powdered instant coffee
1/2 cup (4 oz.) mini semi-sweet chocolate chips
1/4 cup chopped hazelnuts

Remove the ice cream from the freezer and allow it to soften somewhat. Place it into a bowl, chopping and stirring with a wooden spoon until it will spread evenly. Add the remaining ingredients and mix thoroughly. Spread the mixture into the hollow circle of the frozen cake layers. Fill both completely until the ice cream is smooth, even and flush with the tops of the layers. Do not over or under fill. Remove one of the layers from its rack and place it on a flat cake platter or cake circle. Place the racked layer right in front of you and the 'plated' layer behind it. Gently grasp the racked layer by placing your thumbs on the bottom of the rack and your fingertips around the edges of the cake. Flip the assembly, sandwich-style, onto the top of the plated layer and adjust it with your palms until even all the way around. Trim away any excess crust from around the edges and return the cake to the freezer until ready to frost.

Icing & Topping:

¼ lb. butter, softened
2 cups confectioners sugar, sifted
1 egg white , 1 tsp. vanilla extract
1/4 cup chopped hazelnuts

Cream the butter and sugar together on the medium speed of an electric mixer for about 5 minutes. Add the egg white and beat until light and fluffy, about 5 minutes more. Add the vanilla and mix thoroughly. Spread evenly on the frozen cake and top with the hazelnuts. Store, covered, in the freezer for up to a week.

Serving:

Remove the cake from the freezer and let stand, covered, at room temperature for at least 30 minutes. Serve by slicing from the center in wedges. Serves 16. *** Note: Cūlinique® Ice Cream Cakes can stand at room temperature for hours before even starting to melt!