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Chocolate Cake with Mocha Icing
Recipe By : Chef Paul Prudhomme's Louisiana Kitchen
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 2/3 cups sifted cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup dark brown sugar -- packed
1 1/2 sticks unsalted butter -- softened
3 eggs
3/4 cup light corn syrup
1 tablespoon vanilla extract
4 ounces unsweetened chocolate -- melted and cooled
1 1/2 cups buttermilk
GLAZE:
1 cup water
1/2 cup sugar
1 teaspoon vanilla extract
MOCHA ICING:
3 sticks unsalted butter -- room temp.
4 1/2 cups powdered sugar
1/2 cup heavy cream
3 tablespoons instant coffee powder
2 teaspoons unsweetened cocoa powder
2 teaspoons vanilla extract
1/4 teaspoon salt
Sift the flour, baking soda and salt together in a medium-size bowl and set asi
de. Place the brown sugar in a large bowl of an electric mixer; beat on high s
peed about 10 seconds to break up sugar. Add the butter and beat until the mix
ture is the consistency of wet sand, about 1 minute. Beat in the eggs one at a
time until well blended, about 10 seconds each time. Add the corn syrup and v
anilla and beat until smooth, about 5 seconds. Beat in the cooled chocolate un
til well blended and smooth, about 3-5 minutes, scraping bowl sides well. Add
flour mixture and buttermilk alternately to chocolate mixture, beginning and en
ding with flour and beating after each addition just until smooth. Pour equal
amounts of the batter into three 8-inch round greased and lightly floured cake
pans (1 1/2 inches deep). Bake at 350 degrees until centers spring back when l
ightly pressed, about 35 - 40 minutes. Remove cake layers from pans to a wire
rack and glaze while still hot. Cool thoro!
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ughly. spread generously with icing between layers and on top and sides.
GLAZE: In a small saucepan combine the water and sugar; bring to a boil. Remo
ve from heat and stir in the vanilla. With a pastry brush, brush hot glaze ove
r the surface and a little on the sides of each cake layer, using all the glaze
. Makes about 1 cup glaze.
MOCHA ICING: Cream the butter in a large bowl of an electric mixer on high spe
ed until very creamy, about 2 minutes. Gradually add the sugar and beat until
smooth, about 3 minutes.
In a separate bowl, combine 1/3 cup of the cream and the remaining ingredients,
stirring until thoroughly dissolved. Add cream mixture to the butter mixture
. Beat until well blended and sugar is completley dissolved, about 5 minutes,
scraping bowl well. Thin with a little more cream if desired. Makes enough fr
osting for one 3-layer cake.
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Per serving: 616 Calories; 15g Fat (21% calories from fat); 7g Protein; 119g Ca
rbohydrate; 87mg Cholesterol; 432mg Sodium
Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 7 1/2 Ot
her Carbohydrates
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