|Name:||Mexican Mocha Cake Recipe||Contributor:||Shasta Willson|
|Description:||Mexican Mocha Cake Recipe||Posted:||2002-10-22|
|Key words:||cream, rum, chili, cinnamon||Category:||Desserts|
Your favourite recipe for chocolate cake sufficient to make a two layer 8" or 9" cake. (You can even use boxed, but add 2 Tbsp cocoa, 1 tsp vanilla. Some folks, especially kids, seem to be pretty hooked on that stuff.)
1 Tbsp cinnamon
1 tsp allspice
1 tsp cloves
1 tsp chili (I used medium blend)
1/2 tsp black pepper
(all approximate - feel free to adjust.)
Filling and frosting Ingredients:
2 c heavy cream
1/4 c coffee grounds
1 lb chocolate (milk or dark or combo - I used both)
1-2 Tbsp rum
1/4 c butter, room temperature
Line the cake pans with parchment, prepare and bake as your recipe directs, adding the additional Cake Adders. Cool cakes, run a knife around the outside, then freeze directly in the pan. (So they're flat.)
When cakes are frozen, see if they'll shake out of the pan easily. If not, invert pan, run under very hot water until cake falls into your hand. (Which of course was under the cake the whole time!) Remove the parchment.
If tops are domed, slice off tops with sharp knife.
Slice remaining cakes into two equal layers. (For a total of four layers.)
The cakes should be frozen, making it easier to handle them (though you'll need a sharp knife for slicing.) If they're thawing too fast, plunk them back in the pans and store in freezer as you work.
Filling and frosting preparation:
Heat heavy cream to the boiling point.
Add coffee grounds and let steep for a while (30 min or more).
Re-heat to boiling point and strain out grounds.
Add chocolate in chunks.
Stir until fully melted; reheat slightly if needed.
Cool to room temp. MUST be cool - not at all warm to the touch, but not yet setting up. (This is the only tricky part. Just experiment - worst case you have yummy truffles to eat. You can also try re-heating and starting over, which usually works.)
Let the butter reach room temp, add, and beat until a little more than soft peak stage.
IMMEDIATELY lay out a cake plate and use a dab of frosting to cement the bottom layer in place.
Sprinkle with several capfuls of rum.
Spread with a light 1/4 of the filling. (Or 1/4" thick - you can always make more frosting.)
Add next cake layer and repeat with rum and filling until top of cake is on.
If you've sliced the top layer's dome, you can sprinkle it with rum too.
If not, you should sprinkle the underneath with rum before you put it on top.
Now put a very thin layer of filling/frosting all over the cake for a crumbcoat. The cake should still be cold enough it will set quickly, then use the rest for frosting/decorating. At this point the cake can rest in the fridge for several days, or the freezer for months. Don't leave it at room temp more than 2 days, though. When you want to eat it, allow it to rest until it is room temp. (Or put a frozen slice in the microwave until it melts and top with whipped cream! Yum!)
|Notes:||Ok, here it is. I'm not very good at translating my ideas to recipes, so apologies in advance to the XML folks for the style I used:
Filling and frosting modified from Rose Levy Berenbaum's Cake Bible p269