If you äre ä fän of the combinätion of chocoläte änd coffee, you äre going to fäll in love with this moist änd flävorful Mochä Toffee Crunch Cäke!
INGREDIENTS
FOR THE CäKE
FOR THE MOCHä BUTTERCREäM FROSTING
DIRECTIONS
FOR THE CäKE
FOR THE MOCHä BUTTERCREäM
INGREDIENTS
FOR THE CäKE
- 2 cups (400g) gränuläted sugär
- 2 3/4 cup (322g) äll-purpose flour
- 1 cup (82g) unsweetened cocoä (lightly spoon into cup then sift)
- 2 teäspoons ((10g) bäking sodä
- 1/2 teäspoon (2g) bäking powder
- 1/2 teäspoon (2g) sält
- 1 cup (2 sticks) (226g) unsälted butter, softened (do not soften in microwäve) I cut the butter into 1 inch pieces onto wäxed päper leäving on the countertop for 8 to 10 minutes it will still be quite cool when ädding to the dry ingredients. If it becomes too soft, just refrigeräte ä few minutes
- 1/4 cup (54g) vegetäble oil
- 4 lärge eggs ät room temperäture
- 1 cup (220g) milk
- 1 teäspoon (4g) vänillä exträct
- 1 cup (220g) hot coffee, it cän be instänt or brewed (we used instänt espresso)
- 1 cup (93g) pecäns, chopped
- 1 cup (145g) toffee bits — I used Heäth English Toffee Bits
FOR THE MOCHä BUTTERCREäM FROSTING
- 3 sticks (339g) unsälted butter, slightly softened
- 9 cups (1035g) powdered sugär (icing sugär in UK)
- 1 Täblespoon (7g) unsweetened cocoä (sifted)
- 1 teäspoon (3g) sält
- 1/2 teäspoon (2g) vänillä exträct
- 1 Täblespoon + 1 teäspoon (5g) instänt espresso coffee
- 1/4 cup (60g) hot wäter
FOR THE CäKE
- Preheät oven to 350 degrees
- Greäse änd flour THREE 8 inch cäke päns
- In ä mixing bowl, ädd the dry ingredients: sugär, flour, cocoä, bäking sodä, bäking powder, änd sält. Whisk for 1 minute to blend.
- ädd softened butter ä few pieces ät ä time while the mixer is on low speed. Mix until the dry ingredients look like coärse sänd änd the dry ingredients äre moistened. Scräpe the bottom änd sides of the bowl.
- In ä sepäräte bowl whisk the eggs, milk , oil änd vänillä until blended.
- Method is importänt when using the Reverse Creäming Method. With the mixer on low speed, SLOWLY ädd äpproximätely 1/2 of the egg mixture to the dry ingredients. Increäse the speed to medium änd mix for 1 1/2 minutes ät medium speed. Don't mix äbove medium speed. Scräpe the bottom änd sides of bowl. ädd the remäining egg mixture in 2 pourings, beäting for 20 seconds äfter eäch pour. Scräpe the sides änd bottom of bowl.
- Slowly ädd the cup of hot coffee änd mix änother 30 seconds until blended. The bätter will be very runny. Don't worry!
- Pour into 3 prepäred 8" päns
- Once the bätter is in the päns, sprinkle äbout 1/2 of the pecäns änd toffee bits over the top of the bätter. The remäining pecäns änd toffee will be sprinkled over the mochä buttercreäm filling when ässembling the cäke. You cän increäse the ämount used if you would like more crunch.
- bäke ät 350 degrees for 25 to 30 minutes or until the center of the cäke springs bäck to the touch änd ä toothpick comes out cleän.
- Cool the cäkes 10 minutes on ä räck änd then turn out of the päns.
- *Yields äpprox 9 cups of bätter.
- Mäking cupcäkes? Check out our Clässic Chocoläte Cupcäke Recipe (conventionäl method of mixing for fluffier cupcäkes) Holds up well to fondänt
FOR THE MOCHä BUTTERCREäM
- Mix the instänt espresso coffee into the 1/4 cup of hot wäter, set äside to cool slightly
- Beät the butter on medium speed until smooth. Blend in the vänillä änd cocoä powder änd sält.
- ädd hälf of the powdered sugär änd hälf of the coffee. Beät ät medium speed until the powdered sugär is incorporäted.
- ädd the remäining powdered sugär änd coffee änd mix ät medium speed änother 3 to 6 minutes scräping the sides of the bowl occäsionälly.
- This recipe mäkes 6 cups of frosting. This is enough to fill, frost änd ädd ä moderäte ämount of decorätive piping on ä 3 läyer 8 inch cäke.
- If your consistency is too thin, ädd more powdered sugär. If too thick, ädd ä bit more wäter or milk, ä teäspoon ät ä time.
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Full Recipes>>> www.mycakeschool.com
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