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Freckled Mocha Cake




Source of Recipe


Internet


List of Ingredients




3/4 cup unsalted butter
1 1/2 cups granulated sugar
4 extra-large egg yolks
1 teaspoon vanilla
2 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon + 1/4 teaspoon instant espresso powder
1/4 cup hot water
3/4 cup milk
4 ounces semi-sweet chocolate chunks
Coffee Whipped Cream Filling
Ganache Icing


Recipe



1. Grease and flour two 8x3" round pans and preheat oven to 350 F. Have all ingredients at room temperature.

2. In a medium bowl, sift together the flour, salt and baking powder. In a separate bowl dissolve the espresso powder in the hot water and add the milk to it.

3. In the bowl of an electric mixer, cream butter and sugar. At medium speed add egg yolks and vanilla and beat well.

4. Add buttermilk all at once and then add vanilla; beat until well blended.

5. Add the dry ingredients to the butter and egg mixture alternately with the coffee-flavoured milk, beating at medium-low speed untiil batter is smooth.

6. Fold chocolate chunks in by hand.

5. Pour into cake pans. Bake in middle of oven until a tester comes out clean, 20 - 30 minutes. Cool pans on a rack for 20 minutes, then invert cakes onto racks, and cool completely.

Coffee Mousse

Makes 4 1/2 cups

2 cups heavy (whipping) cream
6 tablespoons confectioner's sugar
1/2 teaspoon vanilla extract
2 tablespoons espresso powder dissolved in 2 tablespoons hot water

In the bowl of an electric mixer at high speed, whip the cream, confectioner's sugar and vanilla until stiff. Gently fold the coffee/water mixture into the whipped cream.

Ganache Icing:

1/2 pound bittersweet or semisweet chocolate
1 1/4 cups heavy cream

1. Chop chocolate finely using a serrated knife; place in a large heat-proof bowl.

2. Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes. Use a rubber spatula to gently stir chocolate and cream until well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room.

3. Pour over cake set on top of cooling rack with a cookie sheet underneath to catch drips (drips can be melted again and reused).