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Mocha Layer Cake With Chocolate-Rum Cream Filling
$1.74 per serving
1 likes
Ready in 45 minutes
16
dessert
Spoonacular Score: 33% 
My notes:
Mocha Layer Cake With Chocolate-Rum Cream Filling takes around 45 minutes from beginning to end. This dessert has 543 calories, 6g of protein, and 38g of fat per serving. This recipe serves 16 and costs $1.74 per serving. 1 person has tried and liked this recipe. A mixture of rum, whipping cream, semisweet chocolate separately, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is rather bad. Similar recipes are Chocolate Layer Cake With Raspberry Cream Filling, Chocolate Layer Cake with Cookies and Cream Filling, and Rum-Mocha Walnut Layer Cake.
Cake on the menu? Try pairing with Cream Sherry, Alcoholic Drink, and Ingredient. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
» Get this wine on Amazon.com
Ingredients
1.5 tsps
1.5 tsps
baking soda
83.33 g
0.67 cup
cake flour
0.25 tsps
0.25 tsps
cream of tartar
0.75 tsps
0.75 tsps
coffee powder
56.7 g
2 ounces
semisweet chocolate separately
566.99 g
20 ounces
semisweet chocolate
1 Tbsp
1 Tbsp
unsalted butter
1 Tbsp
1 Tbsp
unsweetened cocoa powder
1 tsp
1 tsp
vanilla extract
952 ml
4 cups
whipping cream
1.5 tsps
1.5 tsps
baking soda
83.33 g
0.67 cup
cake flour
0.25 tsps
0.25 tsps
cream of tartar
0.75 tsps
0.75 tsps
coffee powder
56.7 g
2 ounces
semisweet chocolate separately
566.99 g
20 ounces
semisweet chocolate
1 Tbsp
1 Tbsp
unsalted butter
1 Tbsp
1 Tbsp
unsweetened cocoa powder
1 tsp
1 tsp
vanilla extract
952 ml
4 cups
whipping cream
Equipment
Instructions
- 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 us
- 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 degrees. Butter 9- by 9- by 2-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.
- 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 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. Cut cake into 16 squares and serve.
- This recipe yields 16 servings.
- Comments: 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.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $2.16
Ingredient
1.5 teaspoons baking soda
⅔ cups cake flour
¼ teaspoons cream of tartar
2 tablespoons dark rum
2 tablespoons dark rum
3 larges eggs
¾ teaspoons coffee powder
1 cup dark rum
1 cup dark rum
2 ounces semisweet chocolate separately
20 ounces semisweet chocolate
¾ cups sugar
1 tablespoon unsalted butter
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
4 cups whipping cream
Price$0.01
$0.33
$0.06
$0.75
$0.75
$0.82
$0.02
$5.98
$5.98
$1.28
$12.76
$0.21
$0.12
$0.08
$0.30
$5.16
$34.57
Nutritional Information
Quickview
582 Calories
5g Protein
38g Total Fat
35g Carbs
2% Health Score
Limit These
Calories
582k
Fat
38g
Saturated Fat
23g
Carbohydrates
35g
Sugar
25g
Cholesterol
106mg
Sodium
139mg
Alcohol
11g
Caffeine
35mg
Get Enough Of These
Protein
5g
Manganese
0.58mg
Copper
0.53mg
Vitamin A
966IU
Magnesium
77mg
Phosphorus
163mg
Iron
2mg
Selenium
10µg
Fiber
3g
Vitamin B2
0.18mg
Zinc
1mg
Potassium
311mg
Vitamin D
1µg
Calcium
70mg
Vitamin E
0.92mg
Vitamin K
4µg
Vitamin B5
0.44mg
Vitamin B12
0.25µg
Vitamin B6
0.05mg
Vitamin B1
0.03mg
Vitamin B3
0.45mg
Folate
8µg
covered percent of daily need
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