Chocolate cake w/mocha icing

1 Servings

Ingredients

Quantity Ingredient
2⅔ cup Sifted cake flour
1½ teaspoon Baking soda
½ teaspoon Salt
1 cup Packed dark brown sugar
⅜ pounds (1 1/2 sticks) unsalted butter softened
3 Eggs
¾ cup Light corn syrup
1 tablespoon Vanilla extract
4 ounces Unsweetened chocolate; melted and cooled to lukewarm (110 on therm.)
1½ cup Buttermilk
1 cup Water
½ cup Sugar
1 teaspoon Vanilla extract
¾ pounds (3 sticks) unsalted butter; room temp.
4½ cup Powerdered sugar ( 1 1/2 lbs.)
⅓ cup Heavy cream (up to 1/2)
3 tablespoons Instant coffee powder or crystals
2 teaspoons Unsweetened cocoa powder
2 teaspoons Vanilla extract
¼ teaspoon Salt

Directions

GLAZE

MOCHA ICING

Sift the flour, baking soda and salt together in medium bowl, set aside.

Place brown sugar in large bowl of electric mixer; beat on high about 10 secs. to break up sugar. Add butter, beat until mixture is consistency of wet sand, about 1 min.

Beat in the eggs one at time until well blended, about 10 secs. each time.

Add corn syrup and vanilla, beat until smooth, about 5 secs. Beat in the cooled chocolate until well blended and smooth about 3 - 5 mins., scrapiing bowl sides well.

Add flour mixture and buttermilk alternately to chocolate mixture, beginning and ending with flour and beating after each addition just until smooth. Pour equal amounts of the batter into three 8" round greased and lightly floured cake pans (1½" deep). Bake at 350 until centers spring back when lightly pressed, about 35 - 40 mins.

Remove cake layers from pans to a wire rack and glaze while still hot. Cool thoroughly. Spread generously with icing between layers and on top and sides.

Glaze: In a small saucepan, combine water and sugar, bring to a boil.

Remove from heat and stir in vanilla. With a pastry brush, brush hot glaze over the surface and a little on the sides of erach cake layer, using all the glaze. Makes about 1 cup glaze.

Mocha Icing: Cream butter in large bowl of electric mixer on high speed until very creamy, about 2 mins. Gradually add the sugar and beat until smooth, about 3 mins.

In a separate bowl, combine ⅓ c of the cream and the remaining ingredients, stirring until thoroughly dissolved. Add cream mixture to the butter mixture. Beat until well blended and sugar is completely dissolved, about 5 mins., scraping bowl well. Thin with a little more cream if desired. Makes enough frosting for one 3-layer cake.

Posted to recipelu-digest Volume 01 Number 176 by MickieX@... on Oct 28, 1997

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