TWELVE-LAYER MOCHA CAKE

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Twelve-Layer Mocha Cake image

Provided by Ruth Cousineau

Categories     Cake     Coffee     Mixer     Egg     Dessert     Bake     Christmas     Wedding     Birthday     Christmas Eve     Engagement Party     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 28

For cake layers:
4 large egg yolks at room temperature 30 minutes
2 tablespoons whole milk
1/2 teaspoon pure vanilla extract
3/4 cup sugar, divided
1/2 cup all-purpose flour
1/4 teaspoon salt
2 large egg whites at room temperature 30 minutes
For soufflélayers:
6 ounces fine-quality 60%-cacao bittersweet chocolate, finely chopped
1/4 cup water
5 large eggs, separated, at room temperature 30 minutes
1/4 teaspoon salt
1/2 cup sugar, divided
1 tablespoon unsweetened cocoa powder
For meringue layers:
2/3 cup hazelnuts (3 1/2 ounces)
3 large egg whites at room temperature 30 minutes
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
For syrup:
1/3 cup water
2 tablespoons sugar
1 teaspoon instant-espresso powder
For filling:
Coffee and mocha buttercreams
Equipment: 3 (15-by 10-inch) 4-sided sheet pans (1/2 inch deep)

Steps:

  • Make cake layers:
  • 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.
  • 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.)
  • 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.
  • Fold one third of whites into batter to lighten, then fold in remainder gently but thoroughly.
  • Spread batter evenly in pan and rap against counter to release any air bubbles. 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.
  • Halve cake crosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers.
  • Prepare soufflé layers while cake bakes:
  • Line second sheet pan with parchment paper.
  • Melt chocolate with water, then cool to lukewarm.
  • 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.
  • 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.
  • Fold one third of whites into chocolate mixture to lighten, then fold in remainder gently but thoroughly. Spread batter evenly in lined sheet pan.
  • Bake soufflé layers:
  • Bake until puffed and a wooden pick inserted into center comes out with a few crumbs adhering, 25 to 30 minutes. Transfer pan to a rack, then cover top of soufflé with 2 layers of damp paper towels. Let stand 5 minutes. 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.
  • Halve soufflécrosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers.
  • Make meringue layers:
  • Toast hazelnuts, then cool, wrapped in a kitchen towel, and rub off any loose skins.
  • Reduce oven to 250°F.
  • Finely chop nuts.
  • 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.
  • Line bottom of third sheet pan with parchment. Put small dabs of meringue under corners of parchment to secure to baking sheets.
  • Fold nuts into meringue and spread evenly in pan. Bake until set and pale golden, 25 to 30 minutes.
  • 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.
  • Make syrup and assemble cake:
  • Bring water, sugar, and espresso powder to a boil, stirring until sugar has dissolved. Cool.
  • 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. Spread with 1 1/4 cups mocha buttercream.
  • Top with 1 meringue layer and spread with 1 1/4 cups coffee buttercream.
  • Carefully invert 1 soufflé layer onto buttercream and peel off parchment, then gently spread with 1 1/4 cups coffee buttercream.
  • 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.

Fabian Fabs
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I'm not a big fan of chocolate, but I still enjoyed this cake. The coffee flavor is really strong and delicious.


Andreanna Bush
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This cake is absolutely divine! The coffee and chocolate flavors are perfectly balanced.


Sufoo Abbasi
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I've made this cake several times now and it's always a hit. It's a great recipe for beginner bakers.


Kaydence Topp
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This cake is a bit time-consuming to make, but it's definitely worth the effort. It's perfect for special occasions.


Rina Thapa
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I'm not sure what I did wrong, but my cake didn't turn out as good as I hoped. It was still edible, but it wasn't as moist and fluffy as I wanted it to be.


Hemraj Limbu
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This cake was a bit of a challenge to make, but it was worth it. It's so delicious!


Azmat Mustafa
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This cake is a bit too sweet for my taste, but it's still very good. I think it would be perfect served with a cup of coffee or tea.


Ritesh De silva
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This cake is perfect for chocolate lovers. It's rich, decadent, and impossible to resist.


Musinguzi Lorand
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I'm not a big fan of coffee, but I still liked this cake. The chocolate flavor is really rich and decadent.


Geme Video
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This cake was a huge hit at my party! Everyone loved it.


Tj Bar
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This cake is a bit dense for my taste, but it's still very good. I think it would be perfect served with a dollop of whipped cream or ice cream.


Gadhi Gadhi
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I love the coffee flavor in this cake. It's not too strong, but it's definitely noticeable. The cake is also very moist and fluffy.


Afekolu Maris
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This cake is so easy to make and it tastes amazing! I've made it for parties and potlucks and it's always a crowd-pleaser.


Dexter Paul
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This cake was a bit too sweet for my taste, but overall it was a good recipe. I think I'll try it again with less sugar next time.


Zainab Jaani
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I've made this cake several times now and it's always a hit. It's a bit time-consuming to make, but it's worth the effort. The cake is always moist and flavorful, and the frosting is rich and creamy.


Malissa Jones
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This twelve-layer mocha cake is an absolute delight! The combination of coffee and chocolate flavors is heavenly, and the cake is moist and fluffy. I followed the recipe exactly and it turned out perfectly.