Wednesday, May 5, 2010

Mocha Fudge Layer Cake

Mother's Day is here again and if you are anything like me, you want to do something special but are out of ideas.  Here is a thought.  Bake something!  Baking a special dessert always brings people together and encourages them to linger at the table, rather than rush off.  Here is an easy and beautiful chocolate layer cake with just a hint of deep, dark coffee flavor.  It is basically a jazzed up mix with a simple frosting that is perfect for both gourmets and traditionalists alike.  You need 2 eight or nine inch cake pans and a hand-held electric mixer makes the frosting a snap.  Try this on Sunday and your Mom will thank you!  If you aren't into the coffee flavor or aren't sure about it for the little ones, you can omit it and serve the adults coffee with it--it's still fantastic! 

Oh yeah, you can make it a day ahead.  Just wrap the unfrosted, cooled layers in plastic and make the frosting.  Store in the fridge until the next day.  Layer and frost it cold and let it come to room temperature to serve. 

Mocha Fudge Layer Cake

2 boxes Dr. Oetker Organic Chocolate Cake Mix
Eggs (as directed on package)
Canola oil (as directed on package)
Buttermilk (substitute for milk as directed on package)
2 T instant coffee crystals dissolved in 2 T water
1 bag of Ghiradelli dark chocolate chips

Line two 8” or 9” springform pans with parchment.  Spray with oil and lightly dust with cocoa powder.  Preheat oven according to package directions.  With an electric hand mixer, mix cake mix, eggs, oil, buttermilk, and instant coffee/water together until just uniform.  Don’t over-mix.  Fold in chocolate chips gently with a spatula.

Scrape the batter into the springform pans, dividing evenly.  Smooth the top with spatula and bake according to package directions.  Make the mocha whipped cream frosting while cake bakes (below).

Let cake cool completely before removing from the pans.  Remove one cake layer from it’s pan and spread about a cup of the Mocha whipped Cream Frosting on it evenly. 

Remove the next cake layer from it’s pan and transfer it carefully on top of the first layer.  Frost the entire cake and lightly dust with cocoa powder and/or chocolate shavings.

Mocha Whipped Cream Frosting
4 cups whipping cream
1 cup hot fudge sauce/ice cream topping (at room temp.)
1 T instant coffee dissolved in 1 t water

Wash and dry beaters.  In a clean stainless steel bowl, whip cream with electric hand mixer until somewhat stiff peaks form.  Whip in fudge sauce and coffee crystal/water until color is just uniform.  Cover and chill until you are ready to frost the cake.

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