Monday, August 05, 2013

MOCHA WALNUT CAKE



I love this cake so much. It's perfect  for any occasion. A bit tedious in getting it done but honestly it worth the effort. A hint taste of mocha..made this cake heavenly great. I can't really remember where I got the recipe but it was a keeper and I had baked a few batch of it.

INGREDIENTS
10 eggs
1-1/2 cups ground walnuts
1 cup cake flour
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups sugar, divided
2 teaspoons vanilla extract
1/2 cup chopped walnuts
3/4 teaspoon cream of tartar

MOCHA BUTTERCREAM FILLING:
1/3 cup sugar
2 tablespoons water
2 teaspoons instant coffee granules
2 egg yolks, beaten
4 ounces unsweetened chocolate, chopped
1 cup butter, softened
1-1/2 cups confectioners' sugar
WHIPPED CREAM FROSTING:
2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon vanilla extract



Directions
Separate eggs; let stand at room temperature for 30 minutes. In a large bowl, combine the ground walnuts, flour, cinnamon and salt; set aside. Grease the bottom of four 9-in. round baking pans; line with waxed paper. Dust with flour and set aside.

In a large bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed for 10 minutes or until thick and lemon-colored. Blend in vanilla. Gently stir 1/3 cup ground walnut mixture at a time into yolk mixture; fold in chopped walnuts.

In another bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Gently spoon into prepared pans.
Bake at 350° for 14-18 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a heavy saucepan, bring the sugar, water and coffee granules to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook 2 minutes longer or until mixture thickens, stirring constantly. Remove from the heat. Cool to room temperature.

In a microwave, melt chocolate; stir until smooth. Set aside. In a large bowl, cream butter until fluffy, about 5 minutes. Gradually beat in coffee mixture and chocolate. Beat in confectioners' sugar until fluffy, about 5 minutes.

For frosting, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.

Spread mocha filling between cake layers. Frost top and sides of cake with whipped cream. Refrigerate for at least 2 hours before serving. Yield: 12 servings.


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