May 13, 2013

Walnut Mocha Cream Cake

I made this cake a while ago for one of my friend’s birthday as it is one of her favourites and since she is Romanian, I wrote "happy birthday" in Romanian, only that my writing didn't turn out quite as nice as I want it. It's the thought that counts, right? and she (my friend) did appreciated :-) It's a good idea to try the frosting (do some writing onto a board) before writing on the cake to make sure it is the right consistency, only I was too much in a hurry.

If you like coffee chocolate, you'll  love this cake. Moist layers filled with a dark mocha and whipping cream filling….delicious!!



8 eggs, separated
2/3 cup water
1 cup sugar
2-1/2 tsp. baking powder
1 tbsp. lemon juice
2 cups all purpose flour
1/4 cup finely grades walnuts

1/2 cup all-purpose flour
2 tbsp. cocoa
1/4 cup sugar
1 cup milk
1 cup unsalted butter, at room temperature
1/2 cup icing sugar
3 tbsp. very fine coffee granules
2 cups whipping cream + more for serving, if desired
2 tbsp. icing sugar
1 stabilizer

1 cup brewed coffee
2 tbsp. sugar

Beat egg whites in a large bowl, at high speed adding slowly the water, then add all the sugar, and continue beating until stiff peaks form.

In a smaller bowl stir together egg yolks, baking powder and lemon juice. While the mixer running on medium speed, add egg yolks and beat until well incorporated.

Remove beaters and fold in the flour and walnuts. Place batter into a 10 inch diameter spring form  cake pan, greased and floured.


Bake in preheated oven at 350 F for 30—45 minutes or until toothpick inserted in the center comes out clean. (Resist the urge to open the oven door for the first 20 minutes, or until cake is set to prevent cake from falling).


Remove cake from oven, ran a knife around the edges and set aside pan on a cooling rack for 10 minutes, then invert cake onto a board. Let cool completely then cut horizontally in 3.

To make filling; In a small pot stir together flour, cocoa and sugar. Add milk slowly stirring with a whisk until lump free.

Place on medium heat and cook stirring constantly until bubbly and thickens. Remove from heat and set aside to cool completely.

Meanwhile mix together the butter and sugar until light and creamy.  Add spoonful of the cooked cream beating well after each addition until all incorporated. Beat in the coffee granules.

In a separate bowl, beat whipping cream with the icing sugar and the package of stabilizer until stiff.  Set aside in the fridge until you ready to ensemble cake.

For the syrup; boil together coffee and sugar; remove from heat and set aside. 

To ensemble cake;

Cut 4 strips of parchment paper and cover around the sides of the plate. (This will help with clean-up. Once the cake is frosted, the paper can be easily removed and you'll have a clean plate).

Place the bottom cake layer on the paper covered cake plate. 


Brush cake with syrup or use a spoon and spread some of the syrup all around the cake layer.


Divide mocha filling in 4. Spread about 1/4 of the filling  on the layer, then spread a thin layer of whipping cream on top. Cover with the second cake layer and repeat...


...bush with syrup, spread with 1/4 of filling and cover with the third cake layer.

Brush with syrup, and spread another 1/4 of the filling; spread with a thin layer of whipping. Place the last cake layer on top.


Spread the remaining filling over top and sides of cake.


Remove the pieces of parchment paper and… Voila! your plate is nice and clean. Now all you have to do, is to decorated the cake.

Place remaining whipping cream into a piping bag and pipe swirls (as in the picture) around the edge of the cake.


Serve slices topped with a dab of whipping cream if you wish.

Serves: 12-16

Happy Baking!
Leia’s Culinary Treasures
COMMENT; What do you think of this cake recipe? Any thoughts or suggestions?

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