Ingredients :
- For Mocha Cake
- 3/4 cup unsweetened cocoa powder
- 1 1/4 cups hot brewed strong unsweetened coffee
- 2/3 cup sour cream
- 2 2/3 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/4 cups unsalted butter, at room temperature
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- For Mascarpone Cream Filling and Frosting
- 2 1/2 cups cold heavy cream
- 16 ounces mascarpone cheese, at room temperature
- 1 1/2 cups confectioner's sugar
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- For Coffee Glaze
- 2-3 tablespoons room temperature brewed unsweetened strong coffee
- 3/4 cup confectioner's sugar
- 1/2 teaspoon vanilla extract
- For Garnish
- as needed dark and white chocolate, shaved for decorating
Method :
- Preheat the oven to 325. Spray 4 - 8- inch cake pans well with bakers spray
- In a bowl whisk together cocoa powder, hot coffee and sour cream until smooth. Cool to room temperature
- In another bowl combine the flour, baking powder, baking soda and salt, set aside
- In a third bowl beat butter and sugars until light and fluffy
- Add eggs one at a time beating in each egg, then beat in vanilla
- Add the flour mixture alternating with coffee/cocoa mixture and mix just until blended
- Divide batter between pans and bake 20 to 30 minutes until a toothpick comes out just clean. Cool in pans 10 minutes then remove to racks to cool completely
- Make Marscapone Filling and Frosting
- Beat cream until it holds its shape
- In another bowl beat mascarpone, sugar, salt, and vanilla
- Fold mascarpone into whipped cream in 3 additions until fully incorporated. If filling seems very soft refrigerate about an hour to firm up for easier filling and frosting.
- Assemble Cake
- Place one cake layer, bottom facing up on serving plate
- Add some Mascarpone Cream filling
- Place second cake layer on first, bottom up
- Spread with more filling
- Add third cake layer and spread with some filling
- Add fourth final cake layer an frost entire cake with remaining frosting. Chill at least 1 hour before adding coffee glaze
- Make Coffee Glaze
- In a bowl whisk together coffee and confectioner"s sugar and vanilla until smooth
- Pour coffee glaze directly over top of cake allowing it to flow over sides. Garnish with dark and white chocolate shavings. Refrigerate to set glaze before slicing.
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