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Coffee-Brownie Torte




Source of Recipe


King Arthur Flour


List of Ingredients




2 sticks sweet (unsalted) butter
3/4 cup unsweetened cocoa powder
4 eggs
2 cups sugar
1 cup King Arthur Unbleached All-Purpose Flour
1/2 cup chopped walnuts
1/8 teaspoon salt
1 1/2 cups whipping cream
1/4 cup firmly packed brown sugar
2 tablespoons confectioners' sugar
1 tablespoon instant coffee powder
1/4 cup chocolate mini-chips or chocolate sprinkles, for garnish

Recipe



Melt butter, stir in cocoa powder, and set aside to cool.

Using electric mixer, beat eggs for 3 minutes, then gradually add sugar, beating 2 to 3 minutes more. Stir in butter/chocolate mixture. Gently fold in flour, walnuts and salt; don't beat.

Pour batter into two greased and floured 9-inch-round cake pans with 2-inch-high sides. Bake in a preheated 350°F oven for 20 to 25 minutes, or until a cake tester inserted in center of cake comes out clean; do not overbake.

Cool cake in pans 5 minutes, then turn onto wire racks to cool completely.

Whip cream until it begins to thicken, 2 to 3 minutes. Gradually beat in brown sugar, confectioners' sugar and instant coffee. Continue beating until stiff peaks form.

Spread whipped cream atop one cake layer, top with the second layer, and use remaining cream to completely cover top and sides of cake. Garnish the top of the cake with chocolate chips or sprinkles. Refrigerate at least 1 hour, or overnight, before serving. Serves 12 to 15.