RecipesMagazine

Twelve-Layer Mocha Cake

Twelve-Layer Mocha Cake
Twelve-Layer Mocha Cake might be just the dessert you are searching for. This recipe serves 8. One serving contains 324 calories, 11g of protein, and 21g of fat. A mixture of instant-espresso powder, milk, hazelnuts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

1
Preheat oven to 350°F with rack in middle. Butter 1 sheet pan and line bottom with parchment paper, then butter parchment. Dust with flour, knocking out excess.
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ButterButter
All Purpose FlourAll Purpose Flour
Equipment you will use
Baking PaperBaking Paper
OvenOven
Frying PanFrying Pan
2
Whisk together yolks, milk, vanilla, and 1/2 cup sugar in a large bowl until combined well, then whisk in flour and salt until smooth. (Batter will be thick.)
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VanillaVanilla
All Purpose FlourAll Purpose Flour
SugarSugar
Egg YolkEgg Yolk
MilkMilk
SaltSalt
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WhiskWhisk
BowlBowl
3
Beat whites with an electric mixer until they just hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, and beat until whites just hold stiff peaks.
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SugarSugar
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Hand MixerHand Mixer
4
Fold one third of whites into batter to lighten, then fold in remainder gently but thoroughly.
5
Spread batter evenly in pan and rap against counter to release any air bubbles.
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SpreadSpread
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Frying PanFrying Pan
6
Bake until cake is dry to the touch and pale golden, 10 to 11 minutes. (Leave oven on.) Cool completely in pan on a rack.
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OvenOven
Frying PanFrying Pan
7
Halve cake crosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers.
1
Line second sheet pan with parchment paper.
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Baking PaperBaking Paper
Frying PanFrying Pan
2
Melt chocolate with water, then cool to lukewarm.
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ChocolateChocolate
WaterWater
3
Beat yolks, salt, and 1/4 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 5 minutes with a stand mixer or 8 minutes with a handheld. Fold in melted chocolate.
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ChocolateChocolate
SugarSugar
Egg YolkEgg Yolk
SaltSalt
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Hand MixerHand Mixer
Stand MixerStand Mixer
BowlBowl
4
Beat whites with cleaned beaters until they hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, and beat until whites just hold stiff peaks, about 5 minutes.
Ingredients you will need
SugarSugar
5
Fold one third of whites into chocolate mixture to lighten, then fold in remainder gently but thoroughly.
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ChocolateChocolate
6
Spread batter evenly in lined sheet pan.
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SpreadSpread
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Frying PanFrying Pan
1
Bake until puffed and a wooden pick inserted into center comes out with a few crumbs adhering, 25 to 30 minutes.
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OvenOven
2
Transfer pan to a rack, then cover top of soufflé with 2 layers of damp paper towels.
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Paper TowelsPaper Towels
Frying PanFrying Pan
3
Let stand 5 minutes.
4
Remove towels and cool soufflé completely in pan (soufflé will deflate as it cools). Sift cocoa over soufflé, then loosen edges with a sharp knife.
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Cocoa PowderCocoa Powder
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KnifeKnife
Frying PanFrying Pan
5
Halve soufflécrosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers.
1
Toast hazelnuts, then cool, wrapped in a kitchen towel, and rub off any loose skins.
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HazelnutsHazelnuts
ToastToast
Dry Seasoning RubDry Seasoning Rub
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Kitchen TowelsKitchen Towels
2
Reduce oven to 250°F.
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OvenOven
3
Finely chop nuts.
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NutsNuts
4
Beat whites with salt and cream of tartar using electric mixer until they just hold soft peaks. Beat in sugar, 1 tablespoon at a time, and beat until meringue is stiff but still glossy.
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Cream Of TartarCream Of Tartar
SugarSugar
SaltSalt
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Hand MixerHand Mixer
5
Line bottom of third sheet pan with parchment. Put small dabs of meringue under corners of parchment to secure to baking sheets.
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Baking SheetBaking Sheet
Frying PanFrying Pan
6
Fold nuts into meringue and spread evenly in pan.
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SpreadSpread
NutsNuts
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Frying PanFrying Pan
7
Bake until set and pale golden, 25 to 30 minutes.
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OvenOven
8
Halve meringue crosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers. Return to oven and bake until crisp, 45 minutes to 1 hour more. Cool in pan, then peel off parchment.
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OvenOven
Frying PanFrying Pan
1
Bring water, sugar, and espresso powder to a boil, stirring until sugar has dissolved. Cool.
Ingredients you will need
Instant EspressoInstant Espresso
SugarSugar
WaterWater
2
Loosen edges of 1 cake layer with a knife and invert onto a flat platter. Carefully peel parchment from cake and brush with some of syrup.
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SyrupSyrup
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KnifeKnife
3
Spread with 1 1/4 cups mocha buttercream.
Ingredients you will need
MochaMocha
4
Top with 1 meringue layer and spread with 1 1/4 cups coffee buttercream.
Ingredients you will need
CoffeeCoffee
SpreadSpread
5
Carefully invert 1 soufflé layer onto buttercream and peel off parchment, then gently spread with 1 1/4 cups coffee buttercream.
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CoffeeCoffee
SpreadSpread
6
Repeat layering, ending with coffee buttercream (there will be some left over). Chill at least 1 hour (after that, wrap in plastic wrap). Trim all around cake with a long sharp knife to neaten edges. Bring to room temperature (about 1 hour) before serving.
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CoffeeCoffee
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
KnifeKnife
1
•Cake, soufflé, and meringue layers can be baked 1 day ahead of assembly and kept, wrapped in plastic wrap, at room temperature. •Assembled cake can be chilled up to 2 days.
Ingredients you will need
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
DifficultyExpert
Ready In5 hrs
Servings8
Health Score6
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