Bitsy's Kitchen
Bittersweet Layer Mocha Cake
1 Cup plus 2 Tbsp. sugar
7 large eggs, room temp.
1 large egg yolk, room temp.
1 1/2 Tbsp. instant coffee, dissolved in 2 tsp. hot water
1 1/2 Cups sifted flour
5 Tbsp. unsalted butter, melted and cooled
3/4 cup coffee liqueur
Chocolate & Coffee Buttercream (below)
Glaze (below)
Preheat oven to 350° F. Butter and flour a 10 inch diameter cake pan with 2 inch sides.
Mix sugar, eggs and yolk in large metal bowl. Set bowl over saucepan of simmering water and whisk until mixture is just warm to touch, about 3 minutes. Remove from over water.
Using electric mixer, beat until color lightens and mixture triples in volume, about 10 minutes. Mix in coffee. Sift flour over; gently fold into egg mixture. Pour butter over and fold in just until incorporated; DO NOT OVER MIX! Pour batter into prepared pan.
Bake until top is golden brown and toothpick inserted in center comes out clean, about 35 minutes. Cool cake in pan on rack. Invert cake. Wrap tightly and refrigerate overnight.
Cut cake horizontally into 5 layers. Place bottom layer cut side up on a 10 inch tart or cake pan bottom or cardboard round. Brush lightly with liqueur. Spread half of Buttercream over.
Top with second cake layer cut side up. Brush lightly with liqueur. Spread 1/3 of Chocolate Buttercream over,
Top with third cake layer cut side up. Brush lightly with liqueur. Spread remaining Coffee Buttercream over.
Top with fourth cake layer, cut side up. Brush lightly with liqueur. Spread 1/2 of remaining Chocolate Buttercream over.
Top with fifth layer, cut side down. Brush lightly with liqueur. Spread remaining Chocolate Buttercream over top and sides of cake. Refrigerate at least 8 hours. (can be prepared 1 day ahead)
Chocolate & Coffee Buttercream:
1 1/3 Cups Sugar
1 Cup water
4 large egg yolks
2 Cups (4 sticks) Unsalted Butter
4 oz. Unsweetened Chocolate, melted, cooled
1 Tbsp. instant Coffee granules, dissolved in 1 tsp. hot water, cooled
Cook sugar and water in heavy medium saucepan over low heat, stirring occasional until syrup dissolves. Increase heat and boil without stirring until syrup registers 240° F. (soft-ball stage) on candy thermometer, brushing down any sugar crystals on sides of pan with a wet pastry brush.
Meanwhile, beat egg yolks in large metal bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Beat hot syrup into yolks in slow steady stream and continue beating until cool, about 7 minutes. Gradually beat in butter one Tbsp. at a time. (If butter cream appears curdled at any time, place over a pan of simmering water to soften slightly, stirring constantly, 1 to 2 minutes. Remove from heat. Continue beating in the remaining butter. Divide butter cream between 2 med. bowls. Mix chocolate into one bowl and coffee into the other. If Buttercreams are too soft to spread, refrigerate briefly, stirring occasionally.
Glaze:
1/2 Cup whipping Cream
1/4 Cup unsalted Butter, cut into pieces, room temperature
9 1/2 oz. Bittersweet or Semi-sweet Chocolate, finely chopped
chocolate or Coffee Bean candies
Scald Cream with butter in heavy saucepan over medium heat. Do not boil. Remove from heat. Add chocolate and stir until smooth. Place cake on rack set over baking sheet. Pour glaze over cake. Quickly spread glaze over top and sides of cake using icing spatula. Refrigerate cake until glaze sets, about 10 minutes. Spoon glaze on baking sheet into pastry bag fitted with small round tip. Pipe the word "Mocha"; across center of cake. (can be prepared 1 day ahead) Chill. Let stand 3 hours at room temperature before serving.