Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mocha Layer Cake Filled with Chocolate and Rum

Mocha Layer Cake Filled with Chocolate and Rum Recipe

  • Author: Dorothy Miller

Description

Indulge in the exquisite layers of our Mocha Layer Cake, where every slice is a journey through decadent flavors and textures.

Ingredients

Scale
  • Serves: 8 people

For the chocolate wipe cake

  • 5 eggs
  • 120 g flour
  • 120 grams of sugar
  • 30 g of cornstarch
  • 30 g of biting cocoa powder
  • 5 grams of baking powder

 

For the drink

  • 120 ml water
  • 70 grams of sugar
  • 20 g of golden syrup

For the Italian meringue molding

  • 125 grams of sugar
  • 70 g egg white
  • 40 grams of water

For the butter pour

  • 360 grams butter
  • 5 egg yolks
  • 240 grams of sugar
  • 100 g of water
  • 1.5 tablespoons of instant coffee

For decoration

  • 100 gm peeled almonds

Instructions

  1. To prepare the wipe cake, start by separating the egg whites from the yolks. In a bowl, whisk the yolks with 50g of sugar until the mixture turns white.
  2. In another bowl, whisk the egg whites, gradually adding the remaining sugar.
  3. Gently fold the beaten egg whites into the yolk mixture using a spoon.
  4. Slowly add the flour, cornstarch, cocoa powder, and baking powder, until you get a smooth mixture.
  5. Place a round cake pan on a baking sheet lined with parchment paper. To increase the height of the pan, line it with a strip of butter paper.
  6. Pour the batter into the pan and bake for 20 minutes in a preheated oven at 180 °C.
  7. Remove the cake from the oven and let it cool on a wire rack.
  8. Meanwhile, prepare the syrup by bringing the water mixed with sugar to a boil in a small pan. Turn off the heat and add the rum. Let the mixture cool.
  9. For the Italian meringue, heat the water and sugar in a small pot until it reaches 121°C to form a syrup.
  10. Finally, it’s time to assemble the cake. Cut the cake horizontally into two equal layers. Brush each layer with the prepared syrup and spread a generous amount of chocolate and rum filling between the layers.
  11. To garnish, sprinkle peeled almonds over the top of the cake.
  12. Slice and serve this heavenly Mocha Layer Cake to your delighted guests.

Impress your loved ones with this delectable Mocha Layer Cake filled with the richness of chocolate and a hint of rum. Indulge in the wonderful flavors and enjoy a truly memorable dessert experience.

Notes

Tips for Perfecting Your Mocha Layer Cake:

  1. Egg Separation: Ensure your eggs are at room temperature for easier separation and better volume when whipped.
  2. Gradual Sugar Addition: When beating egg whites, adding sugar gradually helps achieve a stable, glossy meringue.
  3. Folding Techniques: Fold the dry ingredients into the wet mixture gently to keep the air in the batter, maintaining its lightness.
  4. Baking Pan Preparation: Lining the cake pan with a strip of butter paper not only increases the height but also ensures easy removal without damaging the cake.
  5. Syrup Infusion: Brushing each cake layer with the prepared syrup adds moisture and flavor. Ensure the syrup is cool to prevent the cake from becoming soggy.
  6. Italian Meringue Temperature: The sugar syrup must reach exactly 121°C for the Italian meringue to achieve the right consistency. Use a candy thermometer for accuracy.
  7. Buttercream Preparation: For the butter pour, ensure the butter is soft but not melted for a smooth and creamy consistency.
  8. Coffee Flavor Enhancement: Dissolve instant coffee in warm water before adding it to the mixture to ensure it’s evenly distributed throughout the buttercream.
  9. Layering: When assembling the cake, be generous with the filling to ensure each bite is moist and flavorful.
  10. Decoration: Toasting the peeled almonds lightly before sprinkling them on top can enhance their flavor and add a delightful crunch.
  11. Serving: Allow the cake to set in the refrigerator for at least an hour before slicing. Use a sharp, warm knife for clean cuts.

FAQs:

  1. Can I make this cake in advance? Yes, you can bake the cake layers a day ahead. Wrap them well and store at room temperature. Assemble the cake on the day of serving for the best texture and flavor.
  2. Is there a substitute for golden syrup in the syrup mixture? If golden syrup is unavailable, you can use light corn syrup or honey as a substitute.
  3. Can I use instant espresso powder instead of instant coffee? Absolutely. Espresso powder will give a deeper coffee flavor to the cake.
  4. How do I ensure my Italian meringue is stable? Make sure the sugar syrup reaches 121°C (250°F), and pour it slowly into the beaten egg whites for the meringue to come together properly.
  5. What’s the best way to toast almonds? Spread the almonds on a baking sheet and toast in a 350°F (175°C) oven for 8-10 minutes, or until golden and fragrant, stirring occasionally.

This Mocha Layer Cake is not just a dessert; it’s a celebration of flavor and texture, designed to bring joy to any table it graces.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://receipster.com/mocha-layer-cake-filled-with-chocolate-and-rum/

Themes by WordPress