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Layered mocha cake




Source of Recipe


australian women's weekly


List of Ingredients




375g butter, softened
1 teaspoon vanilla
1 ½ cups castor sugar
6 eggs
2 ¼ cups self-raising flour
1/3 cup cornflour
1/3 cup cocoa
½ cup milk
1 cup flaked almonds
½ cup rum
Coffee cream
½ cup custard powder
½ cup castor sugar
2 cups milk
2 tablespoons instant coffee powder
¼ cup hot water
500g unsalted butter
½ cup castor sugar, extra
Chocolate icing
180g dark chocolate, chopped
180g unsalted butter


Recipe



Cream butter, vanilla and sugar until light and fluffy, add eggs one at a time, beating well after each addition. Fold in combined sifted flour, cornflour and cocoa with milk, in 2 batches. Divide cake mixture into 6 equal portions, spread 1 portion into greased and lined swiss roll tin (base measures 25cm x 30cm). Bake at 180°C for 10 minutes or until lightly browned; if cakes are cooking unevenly, alternate their positions after 5 minutes. Turn onto wire rack to cool. Repeat until you have 6 layers of cooked cake. Spread almonds evenly onto flat oven tray, bake at 180°C for about 5 minutes or until golden brown. Brush layers of cake with rum.

Place 1 layer of cake onto cake board or serving plate, spread with ½ cup of Coffee Cream. Continue layering with Coffee Cream until all cakes are used; do not spread Coffee Cream on top of cake.

Spread top of cake evenly with Chocolate Icing. Reserve about 1 ½ cups Coffee Cream for piping and writing. Spread remaining Coffee Cream around sides of cake. Press toasted almonds evenly over sides of cake.

Pipe Coffee Cream around base and top of cake with small fluted tube; refrigerate. Decorate with crystallised violets and chocolate ivy leaves (see page 35), use Coffee Cream to pipe a message on top, if desired.

Coffee Cream: Combine custard powder and sugar in pan, blend in milk, stir constantly over heat until mixture boils and thickens, cover surface of mixture with plastic wrap to prevent skin forming, cool, refrigerate. Combine coffee and water, cool. Beat butter and extra sugar in large bowl with electric mixer until light and fluffy, gradually beat in the cold custard and coffee mixture.
Chocolate Icing: Melt chocolate and butter over hot water, cool to room temperature, beat with wooden spoon until thick and spreadable.