In this post, you will learn how to make Mocha Layer Cake With Chocolate-Rum Cream Filling and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Mocha Layer Cake With Chocolate-Rum Cream Filling.
- 1 1/2 teaspoons Baking soda
- 2/3 cup cake flour
- 1/4 teaspoon cream of tartar
- 2 tablespoons dark rum
- 3 large eggs separated
- 3/4 teaspoon instant coffee powder
- cup dark rum
- pinch Salt
- 2 ounces semisweet chocolate chopped separately
- 20 ounces semisweet chocolate chopped fine, plus
- 3/4 cup sugar
- 1 tablespoon Unsalted butter
- 1 tablespoon Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 1/4 cup water
- 4 cups whipping cream
- For Filling and Topping: 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 usFor Syrup: 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: Preheat oven to 350 degrees. Butter 9- by 9- by 2-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.
- Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
- 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.
- Cut cake into 16 squares and serve.This recipe yields 16 servings.Comments: This ultra-rich dessert is inspired by the classic Rigo Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld.
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