Skip to main content

Mocha layer cake

 Mocha layer cake with chocolate-rum cream filling






**Ingredients:


Makes 16 servings


Filling and Topping


4 cups whipping cream


1/4 cup (1/2 stick) unsalted butter


1/4 cup sugar


20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately


1/3 cup dark rum


2 teaspoons vanilla extract


Syrup


1/4 cup water


2 tablespoons sugar


2 tablespoons dark rum


Cake


1 1/2 teaspoons vanilla extract


3/4 teaspoon instant coffee powder


2/3 cup cake flour


3 tablespoons unsweetened cocoa powder


1/2 teaspoon baking soda


3 large eggs, separated


3/4 cup sugar


1/4 teaspoon cream of tartar


1/4 teaspoon salt


For filling and topping:


Step 1 :


Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.


For syrup:


Step 2 :


Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.


For cake:


Step 3 :


Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.


Step 4 :


Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).


Step 5 :


Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.


Step 6 :


Cut cake into 16 squares and serve.

Popular posts from this blog

Favorite Comforting Beef Stew

 Favorite Comforting Beef Stew *Ingredients: 2 lbs beef chuck (preferably grass-fed), cut into 2-inch pieces 2 Tbsps olive oil or avocado oil, divided 4 Tbsps gluten-free flour, or Arrowroot powder 1 Tbsp smoked paprika sea salt and freshly ground pepper to taste, about 1/2 teaspoon each 4 cups beef bone broth 3 large carrots, peeled and chopped 2 sweet onions, peeled and quartered 4 ribs of celery, chopped 3-5 fresh garlic cloves, chopped 3/4 cup dry red wine 2 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce 1 lb. baby potatoes, halved or quartered 4 parsnips, peeled and chopped 4 Tbsps freshly chopped parsley leaves, to garnish *Instructions: • Peel and thoroughly rinse your parsnips, carrots, onions, and potatoes. • Cut into 1-1/2-inch pieces. • Cut your beef into 1-1/2 inch cubes. • Season beef cubes well with smoked paprika, sea salt and pepper, then dredge the beef into the flour (or Arrowroot powder) pressing a bit to ensure a good hold. • Heat 1 Tablespoon
Read more

VEGAN & GLUTEN-FREE ALMOND & COFFEE

 VEGAN & GLUTEN-FREE ALMOND & COFFEE   *INGREDIENTS : < FOR THE BASE: 80g almond flour 40g brown rice flour 2 Tbsp maple syrup 2 Tbsp EVOO ( Extra Virgin Olive Oil ) 2 tsp flax meal 1/2 tsp pure vanilla extract 1/4 tsp baking powder 1/4 tsp salt⠀ < INGREDIENTS FOR THE COFFEE CREAM: 1 cup cashews, soaked for 6h 1/4 cup + 2 Tbsp almond milk, homemade 3-4 soft Medjool dates, pitted and chopped 1 Tbsp espresso 1 tsp maca powder 1/2 tsp vanilla extract 1/4 tsp salt 3 Tbsp cup raw cacao butter, melted⠀ < INGREDIENTS TO DECORATE: Fresh raspberries Dark chocolate Sea salt flakes⠀ *INSTRUCTIONS: 1.To make the base, mix all the ingredients using your hands and knead until you form a dough. 2.Cover and chill in the refrigerator for 30 min. 3.Divide the dough into 3 portions. Sprinkle some rice flour over your work surface and roll every portion using a rolling pin to a thickness of approx. 3 mm. 4.Place them over the tart pans and press carefully. Trim the edges as needed. 5.Dock
Read more

Oven Roasted Chicken Recipe

 Oven Roasted Chicken Recipe *Ingredients: 1 whole chicken 1/2 onion (optional) 3 garlic cloves 50 grams of butter 1/2 glass of white wine 1/2 glass of chicken broth 1 lemon 1 tablespoon herbs de Provence 1 tablespoon cornstarch (optional) Olive oil ground black pepper Salt *Method: The first thing is to preheat the oven to 180ºC two While the oven is heating up, in the tray in which we are going to bake the chicken, put a splash of oil, spread it with a brush and place the finely chopped onion. 3 Next, in a small bowl, put a little salt, pepper, the Provencal herbs, the softened butter and mix well.Take the chicken, spread the mixture on all sides so that it picks up flavor and place it on the onion. This will give the oven roasted chicken a very rich flavor. 4 On the other hand, peel the garlic, open it in half, remove the center and place it on the chicken that we will roast. 5 We cut the lemon, we squeeze a part on top of the chicken meat, and the other half we cut in two and place
Read more