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Mocha Layer Cake With Chocolate-Rum Cream Filling

 
One serving costs about $1.75

$1.75 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

16 antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:20%

Spoonacular Score: 20%

 

Mocha Layer Cake With Chocolate-Rum Cream Filling might be just the dessert you are searching for. This recipe serves 16 and costs $1.73 per serving. One serving contains 545 calories, 5g of protein, and 39g of fat. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. A mixture of whipping cream, salt, cup rum, and a handful of other ingredients are all it takes to make this recipe so scrumptious. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is not so spectacular. Similar recipes include Chocolate Layer Cake With Raspberry Cream Filling, Chocolate Layer Cake with Cookies and Cream Filling, and Triple Layer Chocolate Cake with a Coconut Cream Cheese Filling.

Ingredients

Servings:
1.5 tsps
1.5 tsps baking soda
baking soda
0.67 cups
0.67 cups cake flour
cake flour
0.25 tsps
0.25 tsps cream of tartar
cream of tartar
2 Tbsps
2 Tbsps dark rum
dark rum
3 large
3 large eggs
eggs
0.75 tsps
0.75 tsps instant coffee powder
instant coffee powder
1 cup
1 cup dark rum
dark rum
1 pinch
1 pinch salt
salt
2 oz
2 oz semisweet chocolate
semisweet chocolate
20 oz
20 oz semisweet chocolate
semisweet chocolate
0.75 cups
0.75 cups sugar
sugar
1 Tbsp
1 Tbsp unsalted butter
unsalted butter
1 Tbsp
1 Tbsp unsweetened cocoa powder
unsweetened cocoa powder
1 tsp
1 tsp vanilla extract
vanilla extract
0.25 cups
0.25 cups water
water
4 cups
4 cups whipping cream
whipping cream
1.5 tsps baking soda
1.5 tsps
baking soda
0.67 cups cake flour
0.67 cups
cake flour
0.25 tsps cream of tartar
0.25 tsps
cream of tartar
2 Tbsps dark rum
2 Tbsps
dark rum
3 large eggs
3 large
eggs
0.75 tsps instant coffee powder
0.75 tsps
instant coffee powder
1 cup dark rum
1 cup
dark rum
1 pinch salt
1 pinch
salt
2 oz semisweet chocolate
2 oz
semisweet chocolate
20 oz semisweet chocolate
20 oz
semisweet chocolate
0.75 cups sugar
0.75 cups
sugar
1 Tbsp unsalted butter
1 Tbsp
unsalted butter
1 Tbsp unsweetened cocoa powder
1 Tbsp
unsweetened cocoa powder
1 tsp vanilla extract
1 tsp
vanilla extract
0.25 cups water
0.25 cups
water
4 cups whipping cream
4 cups
whipping cream

Equipment

hand mixer
hand mixer
serrated knife
serrated knife
baking pan
baking pan
sauce pan
sauce pan
spatula
spatula
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven
hand mixer
hand mixer
serrated knife
serrated knife
baking pan
baking pan
sauce pan
sauce pan
spatula
spatula
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven


Instructions

  1. 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
  2. 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.
  3. For Cake: Preheat oven to 350 degrees. Butter 9- by 9- by 2-inch metal baking pan. Line bottom with waxed paper; butter paper.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. 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.
  10. This recipe yields 16 servings.
  11. 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: $1.75
Ingredient
1.5 teaspoons baking soda
⅔ cups cake flour
¼ teaspoons cream of tartar
2 tablespoons dark rum
3 larges eggs
¾ teaspoons instant coffee powder
1 cup dark rum
2 ounces semisweet chocolate
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
$0.93
$0.02
$5.98
$1.28
$12.76
$0.21
$0.12
$0.08
$0.30
$5.16
$27.96

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Disclaimer

Nutritional Information

Quickview
548 Calories
5g Protein
38g Total Fat
35g Carbs
2% Health Score
Limit These
Calories
548
27%

Fat
38g
60%

  Saturated Fat
23g
144%

Carbohydrates
35g
12%

  Sugar
23g
26%

Cholesterol
125mg
42%

Sodium
147mg
6%

Alcohol
5g
32%

Caffeine
35mg
12%

Get Enough Of These
Protein
5g
11%

Manganese
0.58mg
29%

Copper
0.52mg
26%

Vitamin A
973IU
19%

Magnesium
77mg
19%

Phosphorus
167mg
17%

Iron
2mg
15%

Fiber
3g
13%

Selenium
9µg
13%

Zinc
1mg
9%

Potassium
300mg
9%

Vitamin B2
0.14mg
8%

Calcium
70mg
7%

Vitamin E
1mg
7%

Vitamin K
4µg
5%

Vitamin B12
0.27µg
5%

Vitamin B5
0.46mg
5%

Vitamin D
0.64µg
4%

Vitamin B6
0.05mg
2%

Vitamin B1
0.04mg
2%

Folate
9µg
2%

Vitamin B3
0.43mg
2%

covered percent of daily need

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