Ingredients
1 package chocolate cake mix (regular size)1-3/4 cups sour cream2 large eggs, room temperature1/2 cup coffee liqueur1/4 cup canola oil2 cups semisweet chocolate chips, divided1 package (10 to 12 ounces) white baking chips1/3 cup butter, cubed1 tablespoon instant coffee granules1 teaspoon rum extract1 envelope unflavored gelatin1-1/2 cups heavy whipping cream, dividedWHIPPED CREAM:2 cups heavy whipping cream1/2 cup sugar1 teaspoon vanilla extract
Preparation
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.
Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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.
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.
For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
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.
