|The most amazing Chocolate Cake… no wonder it’s 6 BUCKS a slice!!!|
Triple Chocolate Moose Cake
1 package chocolate cake mix, prepare in two 9″ cake pans, turned out and cooled
Kahlua Simple Sugar Syrup
2 C water
2 C sugar
2 C Kahlua
Combine ingredients in large fry pan and simmer for 45 minutes (this cooks off the alcohol, leaves less than vanilla extract) Remove from heat and let cool to room temperature.
1 1/2 C Semisweet chocolate, finely chopped
2 C Heavy Whipping Cream
2 tsp vanilla extract
1/2 C powdered sugar
Have a large bowl of ice water ready by the stove. In sauce pan, combine the chocolate and heavy cream. Cook over medium heat until chocolate begins to melt and the cream is almost simmering. Whisk the chocolate and cream until smooth. Whisk in the vanilla and powdered sugar. Remove from heat and place pan into the bowl of ice water but don’t let it get in the pan! Whisk until the mixture is creamy smooth and softly holds it’s shape. (approx 6-7 minutes) Spoon into a serving bowl and chill for two hours.
Assemble the cake. Cut the skin off each cake and then cut in half length wise. On a cake plate: layer cake, simple syrup(divide into 4 layers), chocolate mousse(divide into 3 layers), repeat order for each layer. On the fourth layer do not put any mousse but top with Ganache.
Bittersweet Chocolate Ganache
2 1/2 C Bittersweet chocolate (approx 2 bars)
2 C Heavy Whipping Cream
2 Tbls Brandy extract
1 Tbls Vanilla extract
Have a large bowl of ice water ready by the stove. In sauce pan, melt the chocolate over medium low heat. Whisk in the cream, add brandy and vanilla extracts. Turn up to medium heat and bring almost to a boil. Place into ice water bowl and continue whisking until holds it’s shape. (approx 8-9 minutes) Do not let it cool too much as it will set and be unworkable. Frost the top and sides of the cake.
Garnish with Fresh Raspberries
|Prepare cake mix as directed in two 9″ pans|
|Have a large bowl of ice water. Heat Cream and Chocolate for Mousse|
|Whisk until smooth over medium heat|
|Add vanilla and powdered sugar|
|Remove from heat and place in ice water|
|Whisk until creamy smooth and softly holds it’s shape|
|Pour into serving bowl and chill for two hours (and in those 2 hours… I changed into my jammie pants 🙂|
|Cut the skin off each cake|
|Cut cakes in half length wise|
|Layer cake, syrup, mousse for each layer|
|Don’t put mousse on top layer… frost with Ganache|
|To make Ganache… melt bittersweet chocolate|
|Stir in cream, vanilla, and brandy extracts|
|Remove from heat, place Ganache in ice water and whisk for approx 8-9 minutes|
|Whisk until it holds it’s shape|
|Frost top (my mistake??? not putting the simple syrup on the top layer)|
|and then sides|
|Disney’s Wilderness Lodge’s Whispering Canyon Cafe’s Triple Chocolate Mousse Cake|
* This recipe is an adaptation off of CDKitchen.com , the instructions where confusing but I figured it out!! I’m guessing this is the cake we had… it sure tastes like it! (this one is from Disney World) I think it’d also be really great with a homemade chocolate cake 🙂
The fast passes NEVER expire for that day… even though they say they do. A fast pass just has to be used after the start time and you aren’t allowed another fast pass till after that start time. The cool thing is when you get there first thing, then your first start time is in 20 minutes (instead of the 2 hours you usually have to wait.) Keep an eye on each start time and then run to fast pass another ride you’d like to go on. Only the larger rides have the fast pass machines (Space Mountain, Indiana Jones, Thunder Mountain Railroad, Splash Mountain, Roger Rabbit, etc) There are not any fast passes in Fantasy Land…FYI. We leave the park with a stack of fast passes and never have to wait in a line, even at Christmas time! Well, actually we usually give our fast passes to a group as large as ours and they are always thrilled to have them!! There is also a riders switch pass that allows the adults to switch off if they have an infant and basically the adults get to “switch” and the little tikes are still be watched over. The funniest thing I ever heard was a friend of mine complaining about “those fast pass people” thinking it was something extra you had to pay for, when NOPE!! It’s free and they spent their entire day waiting in lines 🙁
Oh and one other tip… You simply must get a Pineapple Dole Whip at the Tiki House for a snack, they are just to die for!
|Madi chowin’ down|
For dinners we like Redd Rockets Pizza Port, Royal Street Veranda’s bread bowls and chowder, and the Rancho Del Zocalo lime chicken is delicious! We’ve heard the all you can eat Celebration Round Up an BBQ is good too but we haven’t been able to get a reservation early enough yet. One trip we ate at the Blue Bayou (the restaurant in Pirates of the Caribbean) and it was 5 star! The kids all shared a plate because the portions were that large. That was an extra special treat 🙂
All of our kids (okay… Drew and I too!!) LOVE pin trading!! It is really a lot more fun than it sounds. It keeps the children happy while we are walking around… it’s like a big treasure hunt! Any of the Cast Members (aka Disney employees) who are wearing a lanyard have to trade any 2 of theirs with any 2 you want. The teal lanyards are for guests under 12 years of age. Every day at 1pm and 3pm Cast members bring out the Disney pin bags to the trading tables in Frontier Land. (to the right off the pin store) and most stores have at least one lanyard at the counter. You can also trade with other guests, but it has to be a mutual agreed upon trade. The kids all collect different characters pins and sets… so they don’t end up squabbling very often. The best part of pin trading is that you can buy official Disney Pins on Ebay before you go for a fraction of the price!! Then trade them at Disneyland just the same.
|Fly with Dumbo and his magic feather!|
|Car’s Land opens Spring 2012|
|Good Times at the Mouse House!!|
Hope these tips and ideas help make your Disneyland trips as fun and MAGICAL as ours 🙂