This recipe is from an old "professional" cookbook I have. I have posted it in reply to a message board request. "This ultra-rich dessert is inspired by the classic Rigo Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld. "
Provided by Dee514
Categories Dessert
Time 6h18m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- For filling and topping: Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer.
- Remove from heat.
- Add 20 ounces chocolate; whisk until melted and smooth.
- Whisk in rum and vanilla.
- Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping.
- Cover; let stand at room temperature.
- Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
- For syrup: Stir water and sugar in small saucepan over low heat just until sugar dissolves.
- Remove from heat; mix in rum.
- Cover and let stand up to 1 day.
- For cake: Preheat oven to 350°F.
- Butter 9x9x2-inch metal baking pan.
- Line bottom with waxed paper; butter paper.
- Combine vanilla and coffee powder in cup; swirl to dissolve coffee.
- Sift flour, cocoa, and baking soda into small bowl.
- Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes.
- Beat in vanilla-coffee mixture.
- Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form.
- Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
- Fold 1/3 of whites into yolk mixture.
- Fold in half of flour mixture.
- Fold in half of remaining whites, then remaining flour mixture, then remaining whites.
- Transfer batter to prepared pan; gently spread to even thickness.
- Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes.
- Cool in pan on rack (cake may shrink slightly).
- Cut around pan to loosen cake.
- Turn out onto work surface; peel off paper.
- Using long serrated knife, cut cake horizontally in half.
- Place 1 half, cut side up, on platter.
- Drizzle half of syrup (about 3 1/2 Tablespoons) over cake.
- Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute.
- Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick).
- Drizzle remaining syrup over cut side of second cake layer.
- Place second layer, syrup side down, atop filling; press to adhere.
- Rewarm topping over low heat just until pourable.
- Pour topping onto top center of cake.
- Using small spatula, spread topping to edges, being careful to keep it from spilling over.
- Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours of chilling.
- Cut cake into 16 squares and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Azher Hussain
[email protected]This cake is a keeper! It's perfect for any occasion.
Justice Ekwusie
[email protected]I'm definitely going to make this cake again. It's so easy and delicious!
Rahul kumar A3333
[email protected]This cake was a bit too sweet for my taste, but it was still very good.
Kelly Granger
[email protected]I'm not a fan of chocolate and coffee together, but I still enjoyed this cake. The rum cream filling was a nice touch.
Mona Monalisa
[email protected]This cake is perfect for coffee lovers! The mocha flavor is rich and decadent.
benny starsh
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Austin Hall
[email protected]This cake is so delicious! I can't believe how easy it was to make.
balogun gafar
[email protected]The cake was beautiful, but the flavor was just okay. I think I'll try a different recipe next time.
RH Brothers Official
[email protected]This is the best mocha layer cake I've ever had! I'll definitely be making it again.
Zhou Ndaba
[email protected]I'm not sure what I did wrong, but my cake turned out dry. I think I might have overbaked it.
Mudassir Mashori
[email protected]This cake is definitely a showstopper! It's perfect for special occasions.
Alan Griffin
[email protected]I had some trouble getting the cake layers to rise evenly, but the end result was still delicious.
Ded Grinder
[email protected]The cake was a bit too sweet for my taste, but it was still very good.
Sojib Multimedia
[email protected]I'm not a big fan of coffee, but I really enjoyed this cake. The chocolate flavor was strong enough to balance out the coffee flavor.
EASIN Hosen
[email protected]The cake was easy to make and turned out beautifully. The instructions were clear and easy to follow.
Elaine Salstrom
[email protected]I made this cake for a friend's birthday and it was a huge hit! Everyone loved the moist cake and the creamy filling.
Muscab Muscab boy
[email protected]This mocha layer cake was a delightful treat! The combination of coffee and chocolate was perfect, and the rum cream filling added a touch of richness that made it truly special.