COFFEE-CHOCOLATE LAYER CAKE WITH MOCHA-MASCARPONE FROSTING ...
Provided by Abigail Johnson Dodge
Yield Makes 10 to 12 servings
Number Of Ingredients 16
Steps:
- Position rack in center of oven; preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.
- Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.
- Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.
- Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
- Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
- Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 13/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 20 minutes before serving.
- *An Italian cream cheese; sold at many supermarkets and at Italian markets.
STREUSEL COFFEE CAKE RECIPE - FOOD.COM
Make and share this Streusel Coffee Cake recipe from Food.com.
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 9-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350*.
- Prepare streusel.
- Mix all ingredients until crumbly.
- Beat remaining ingredients in large mixer bowl on low speed 30 seconds.
- Beat on medium speed, scraping bowl occasionally, 2 minutes.
- Spread half of the batter in greased oblong pan, 13x9x2" or square pan, 9x9x2"; sprinkle with half the streusel.
- Top with remaining batter; sprinkle with remaining streusel.
- Bake until wooden pick inserted in center comes out clean, 35-40 minutes.
Nutrition Facts : Calories 332.4, FatContent 9.1, SaturatedFatContent 2.1, CholesterolContent 24.5, SodiumContent 494.1, CarbohydrateContent 57.8, FiberContent 1.6, SugarContent 30.5, ProteinContent 6.2
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- 1. Preheat the oven to 350?F. Spray a 9-inch-by-9-inch cake pan with baking spray. 2. Make the cake batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs and mix to combine. 3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet in three additions, alternating with the sour cream and starting and ending with the dry. Set aside while you make the streusel. 4. Make the streusel: In a medium bowl, mix together the brown sugar, espresso powder and cinnamon. Set aside about ? of this mixture for the middle layer of the coffee cake. To the remaining mixture, add the flour and salt and stir until combined. Add the melted butter and mix until combined. 5. Spread half of the batter into the prepared pan, then top with the reserved brown sugar mixture. Top with the remaining batter, followed by the streusel. 6. Bake until a cake tester inserted in the center of the pan comes out clean or with just a few moist crumbs, 45 to 55 minutes. Cool the cake completely before slicing and serving.
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