Ingrédients pour Mocha Layer Cake With Chocolate Rum Cream Filling
- 1 cup heavy cream
- Unsalted Butter, not a measured ingredient in recipe
- 2 cups granulated sugar
- 22 ounces (624g) semi-sweet chocolate, chopped
- 3 tablespoons dark rum
- 2 teaspoons vanilla extract
- 1/4 cup water
- 2 tablespoons instant espresso powder
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 4 large eggs, separated
- 1/2 teaspoon cream of tartar
- Pinch of salt
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Comment préparer Mocha Layer Cake With Chocolate Rum Cream Filling
- **Chocolate Rum Cream Filling & Topping:**
- In a heavy large saucepan, combine 1 cup heavy cream, 1 cup granulated sugar, and 1/4 cup unsweetened cocoa powder. Stir over medium-high heat until sugar dissolves and cream simmers.
- Remove from heat. Add 20 ounces (567g) semi-sweet chocolate, chopped. Whisk until smooth and melted.
- Whisk in 2 tablespoons dark rum and 1 teaspoon vanilla extract.
- Transfer 1 cup of the warm chocolate mixture to a small bowl. Whisk in 2 ounces (57g) extra semi-sweet chocolate, chopped, until smooth. Set aside for topping.
- Cover the remaining chocolate mixture and let stand at room temperature. Then transfer to a large bowl for filling. Chill for at least 6 hours, or up to 1 day, until cold and thick.
- **Rum Syrup:**
- In a small saucepan, stir together 1/4 cup water and 1/4 cup granulated sugar over low heat until sugar dissolves.
- Remove from heat and stir in 1 tablespoon dark rum. Cover and let stand for up to 1 day.
- **Mocha Cake:**
- Preheat oven to 350°F (175°C). Grease and flour a 9x9x2-inch metal baking pan. Line the bottom with parchment paper.
- In a cup, combine 1 teaspoon vanilla extract and 2 tablespoons instant espresso powder; swirl to dissolve.
- In a small bowl, sift together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, and 1 teaspoon baking soda.
- In a medium bowl, beat 4 large egg yolks and 1/2 cup granulated sugar with an electric mixer until thick and light, about 3 minutes.
- Beat in the vanilla-coffee mixture.
- In a clean, dry bowl, beat 4 large egg whites, 1/2 teaspoon cream of tartar, and a pinch of salt with an electric mixer until soft peaks form.
- Gradually add the remaining 1/4 cup granulated sugar, beating until stiff but not dry.
- Gently fold 1/3 of the egg whites into the yolk mixture.
- Fold in half of the flour mixture, then half of the remaining egg whites, then the remaining flour mixture, and finally the remaining egg whites.
- Pour batter into the prepared pan and spread evenly.
- Bake for 18-20 minutes, or until a tester inserted into the center comes out clean.
- Let cool in the pan on a wire rack.
- Run a knife around the edges to loosen, then invert onto a work surface and remove the parchment paper.
- Using a long serrated knife, cut the cake horizontally in half.
- **Assembly:**
- Place one cake layer, cut-side up, on a serving platter. Drizzle half of the rum syrup over the cake.
- Beat the chilled chocolate filling with an electric mixer until thick and lighter in color (less than 1 minute).
- Spread the filling evenly over the cake layer.
- Drizzle the remaining rum syrup over the cut side of the second cake layer.
- Place the second layer, syrup-side down, on top of the filling and gently press to adhere.
- Gently rewarm the chocolate topping over low heat until pourable.
- Pour the topping over the top center of the cake and spread to the edges using a small spatula.
- Chill the cake for up to 1 day, covering loosely with foil or a cake dome after 2 hours of chilling.
- Cut into 16 squares and serve.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
58g
Fat
142g
Carbs
10g
