| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Choco1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Sifted cake flour |
| 1/4 |
c |
Cocoa |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
| 1/3 |
c |
Cold brewed coffee |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Heavy cream |
| 2 |
ts |
Instant coffee |
| 1/2 |
c |
Powdered sugar |
| 1 |
c |
Semi-sweet chocolate chips |
| 1/4 |
c |
Strong coffee |
| 1 |
c |
Butter |
| 3/4 |
c |
Light corn syrup |
| 4 |
|
Egg yolks |
INSTRUCTIONS
CAKE
FILLING
FROSTING
Line jelly-roll pan with waxed paper & grease. Sift flour, cocoa,
baking powder and salt together in a small bowl; set aside. In
seperate bowl beat eggs until thick and creamy. Gradually add sugar,
beating constantly until mixture is very thick. Stir in coffee &
vanilla. Fold in flour mixture. Spread batter evenly in pan. Bake at
375 degrees for
12 minutes.
Sprinkle kitchen towel with powdered sugar, invert cake onto towel,
remove waxed paper and roll cake & towel jelly roll fashion. Cool.
When cake has cooled unroll, spread with filling, reroll.
Beat cream until stiff. Add instant coffee and powdered sugar.
Melt chocolate chips with coffee over hot, not boiling water. Cool.
Beat butter in small bowl until light and fluffy. Beat corn syrup and
egg yolks into butter. Stir in cooled chocolate mixture.
SPECIAL NOTE: This is a very good recipe for a vertical layer cake.
After the cake has cooled cut it into 3 3-1/2" wide strips. Fill then
roll in one continous strip, turn sideways so you have a 3-1/2" high
cake. Frost as usual. This looks like a regular 2 layer cake until
you cut into it.
Recipe by: Michael Sherman <msherman@WISTA.WISTAR.UPENN.EDU>
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