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Category: Desserts
Prep Time: Cook Time: Total Time:
Serves 8
CAKE:
3 oz unsweetened chocolate
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
2 1/4 cups cake flour
2 tsp baking soda
1/2 tsp salt
1/4 cup sour cream
1 cup hot coffee
1 tsp vanilla
Heat over to 375 F. Grease and flour two 9x 1 1/2 inch round layer cake pans; set aside.
In boiler over simmering water, melt chocolate, stirring until smooth; remove from heat and set aside. In a large mixer bowl, thoroughly cream butter and sugars. Add eggs one at a time, beating well after each addition. Mix in chocolate. In another bowl, mix the flour, baking soda and salt.
Beat the flour mixture into the cake mixture alternately with the sour cream to blend thoroughly. On low speed, mix the coffee and vanilla to blend thoroughly. Pour batter into pans, dividing equally. Tap pans on counter a few times to release air bubbles. Bake in center of oven about 30 minutes until pick inserted into centers comes out clean. Cool on racks 10 minutes, then invert onto racks to cool completely. If cake tops are rounded, trim with serrated knife to level. Carefully cut each cake horizontally into two equal layers.
CHOCOLATE GANACHE:
1 1/3 cups whipping cream
2 cups (12 oz) semisweet chocolate chips
In 1 quart saucepan, bring cream to a boil; immediately reduce heat to low and gradually add chocolate chips, stirring until melted and mixture is smooth. Refrigerate until mixture reaches thin spreading consistency, stirring occasionally.
MOCHA FILLING:
2 Tbsp water
2 Tbsp unsweetened cocoa
2 Tbsp instant coffee
1/2 cup butter, softened
2 cups powdered sugar, divided
1/2 cups sliced almonds, toasted
1/4 cup caramel candies (1 oz)
1 Tbsp water
In small saucepan over low heat, mix water, cocoa and instant coffee until thoroughly blended and coffee is dissolved; set aside to cool. In mixer bowl, cream butter. Gradually beat in 1 cup of the sugar. Gradually beat in coffee mixture. Beat in remaining sugar.
ASSEMBLY:
Place one cake layer on serving plate; spread evenly with half of the mocha filling. Top with another cake layer and spread with remaining mocha filling. Top with last cake layer. Spread top and sides evenly with remaining chocolate Ganache.
Arrange almonds on top of cake. In small saucepan over low heat, stir caramels and water until caramels are completely melted and mixture is smooth. Cool slightly and drizzle over top of cake. Refrigerate cake one to four hours. Cut into wedges to serve.
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Fudge Almond Layer Cake
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Category: Desserts
Prep Time: Cook Time: Total Time:
Serves 8
CAKE:
3 oz unsweetened chocolate
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
2 1/4 cups cake flour
2 tsp baking soda
1/2 tsp salt
1/4 cup sour cream
1 cup hot coffee
1 tsp vanilla
Heat over to 375 F. Grease and flour two 9x 1 1/2 inch round layer cake pans; set aside.
In boiler over simmering water, melt chocolate, stirring until smooth; remove from heat and set aside. In a large mixer bowl, thoroughly cream butter and sugars. Add eggs one at a time, beating well after each addition. Mix in chocolate. In another bowl, mix the flour, baking soda and salt.
Beat the flour mixture into the cake mixture alternately with the sour cream to blend thoroughly. On low speed, mix the coffee and vanilla to blend thoroughly. Pour batter into pans, dividing equally. Tap pans on counter a few times to release air bubbles. Bake in center of oven about 30 minutes until pick inserted into centers comes out clean. Cool on racks 10 minutes, then invert onto racks to cool completely. If cake tops are rounded, trim with serrated knife to level. Carefully cut each cake horizontally into two equal layers.
CHOCOLATE GANACHE:
1 1/3 cups whipping cream
2 cups (12 oz) semisweet chocolate chips
In 1 quart saucepan, bring cream to a boil; immediately reduce heat to low and gradually add chocolate chips, stirring until melted and mixture is smooth. Refrigerate until mixture reaches thin spreading consistency, stirring occasionally.
MOCHA FILLING:
2 Tbsp water
2 Tbsp unsweetened cocoa
2 Tbsp instant coffee
1/2 cup butter, softened
2 cups powdered sugar, divided
1/2 cups sliced almonds, toasted
1/4 cup caramel candies (1 oz)
1 Tbsp water
In small saucepan over low heat, mix water, cocoa and instant coffee until thoroughly blended and coffee is dissolved; set aside to cool. In mixer bowl, cream butter. Gradually beat in 1 cup of the sugar. Gradually beat in coffee mixture. Beat in remaining sugar.
ASSEMBLY:
Place one cake layer on serving plate; spread evenly with half of the mocha filling. Top with another cake layer and spread with remaining mocha filling. Top with last cake layer. Spread top and sides evenly with remaining chocolate Ganache.
Arrange almonds on top of cake. In small saucepan over low heat, stir caramels and water until caramels are completely melted and mixture is smooth. Cool slightly and drizzle over top of cake. Refrigerate cake one to four hours. Cut into wedges to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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