Nutty _Mocha Layer Cake
Cake Layers:
1/4 cup unsweetened cocoa powder
3 tablespoons instant espresso powder
1 teaspoon ground cinnamon
3/4 cup boiling water
3 tablespoons butter, cut in pieces
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 eggs
1 cup sugar
1 1/2 teaspoons vanilla
Filling:
1 large banana
2 teaspoons fresh lime juice
1 1/2 cups halved maraschino cherries
White Chocolate Cream Frosting:
2 teaspoons unflavored gelatin
3 tablespoons cold water
3 cups heavy cream
6 ounces premier white-chocolate baking bars, chopped
(1 cup)
1 1/2 teaspoons vanilla
Garnish:
1 cup chopped Brazilian nuts or blanched almonds,
toasted
10 whole maraschino cherries
Chocolate curls (see photo, upper right)
Cake layers: Heat oven to 350?. Coat two 8-inch round
cake pans with nonstick cooking spray. Line bottoms of
pans with waxed paper; coat with spray; dust with
flour. Mix cocoa, espresso powder, cinnamon and
boiling water in cup until smooth. Stir in butter to
melt.
Mix flour, baking powder, baking soda and salt in
bowl. Beat eggs in large bowl until frothy. At high
speed, gradually beat in sugar until light colored, 5
minutes. At low speed, beat in vanilla, cocoa mixture,
flour mixture. Divide batter between prepared pans.
Bake in 350 F. oven 20 to 22 minutes, until pick
inserted in centers comes out clean and tops spring
back when touched. Cool cakes in pans on racks 10
minutes. Turn cakes out onto racks; cool.
Filling:
Peel banana; cut into 1/4-inch thick slices. Toss
slices with lime juice in small bowl. Set aside with
cherries for assembly.
Frosting:
Sprinkle gelatin over cold water in cup; let soften, 5
minutes. Combine 3/4 cup heavy cream and white
chocolate in small saucepan. Stir over medium heat
until chocolate is melted, about 2 minutes. Add
softened gelatin; stir until smooth. Transfer to large
bowl. Stir in remaining 2 1/2 cups heavy cream and
vanilla. Refrigerate 1 hour, stirring occasionally,
until well chilled. Beat at high speed until thick
enough to spread, about 5 minutes.
Using serrated knife, split each cake layer
horizontally in half to make 4 layers total. Place a
layer, cut side up, on a platter.
Spread with generous 1/2 cup frosting. Arrange 3/4 cup
halved maraschino cherries on top. Place second cake
layer, cut side up, on top. Spread with generous 1/2
cup frosting; arrange banana slices on top. Place
third cake layer, cut side up on top. Spread with
generous 1/2 cup frosting; arrange remaining cherry
halves over frosting.
Place remaining layer, cut side down, on top. Spread
layer of frosting over side and top of cake. Spread
any remaining frosting on top. Pat toasted nuts onto
side of cake. Arrange whole maraschino cherries and
chocolate curls on top. Refrigerate 2-4 hours to set.
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